Savour the essence of a festive Mexican fiesta with Chef’s Plate‘s Mexican Street Corn-Inspired Chicken, complete with the tantalizing smokiness of charred corn. This culinary delight incorporates tender, succulent chicken thighs coated with a robust blend of spices, including the earthy warmth of chili powder. These delightful morsels are complemented by richly aromatic parboiled rice that serves as the perfect backdrop to the dance of flavours at play. At the heart of this dish is the fusion of sweet golden corn kernels and the sharp bite of yellow onion, both of which are seared to achieve beautiful caramelization. The dish is brought to life by the creamy, garlicky street corn sauce, reviving the traditional touch of Mexican street corn, also known as ‘elote’. Freshly chopped cilantro infuses a burst of herbaceous zest, completing a recipe that is both a visual and gastronomic spectacle. Perfect for those who crave something a bit out of the ordinary, this Mexican Street Corn-Inspired Chicken is a surefire way to transport your taste buds to the bustling streets of Mexico. Embrace the step-by-step journey below to recreate this vibrant and flavoursome meal.
Mexican Street Corn-Inspired Chicken with charred corn
Ingredients:
- 285g chicken thighs
- 113g corn kernels
- ¾ parboiled rice
- ½ yellow onion
- 1 tbsp chili powder
- 2 tbsp mayonnaise
- 2 garlic cloves
- 1 tbsp vegetable stock powder
- 7g cilantro
Directions:
1. Gather all of your tools, wash and dry all produce and then start the recipe. To a medium pot, add rice, vegetable stock powder and 1 1/4 cups water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
2. Meanwhile, peel, then cut half the onion into 1/2-inch pieces. Finely chop cilantro. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then, on a separate cutting board, cut into 1-inch pieces. Season with salt, pepper and chili, then toss to coat.
3. In a large non-stick pan, heat 1 tbsp butter over medium-high heat. When butter is melted, add onions, corn and half the garlic. Cook for 5-7 min, tossing often, until tender and dark-brown in spots. Season salt and pepper. Transfer veggies to a plate, then cover to keep warm.
4. In the same pan, heat 1 tbsp (2 tbsp) oil over medium. When the pan is hot, add chicken. Cook for 8-12 min, turning pieces occasionally, until cooked through. Remove the pan from heat.
5. Meanwhile, in a small bowl, combine mayo, remaining garlic and cilantro.
6. Divide infused rice between bowls. Top with chicken and charred veggies. Drizzle with street corn sauce.
