Chicken With Corn And Black Beans

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Chicken With Corn And Black Beans is one of my favorite recipes that I’ve graciously grabbed from the Internet.

These are a fast, cheap, easy and healthy dinner that is hands-on time of 20 mins and you get to lick the bowl clean. (as an aside I am not endorsing licking dishes, this is purely a hypothetical situation – you should always wash your dishes thoroughly, even when no one else is around.)

Chili-Lime Chicken with Corn and Black Beans

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Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.Save Recipe

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 serving

Ingredients

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1 teaspoon chili powder

1/2 teaspoon finely grated lime zest

1/4 teaspoon ground cumin

1/4 teaspoon granulated garlic

1/2 teaspoon salt, divided

Pinch of cayenne pepper

1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness

2 tablespoons olive oil, divided

1/2 small onion, chopped

1 tablespoon seeded and minced jalapeno pepper

1 garlic clove, minced

One 15-ounce can low-sodium black beans, drained and rinsed

1 pint grape tomatoes, halved

1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen

1 ripe avocado, pitted, peeled, and diced

3 tablespoons freshly squeezed lime juice

3 tablespoons fresh cilantro leaves

Directions

  1. Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
  2. Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
  3. Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
  4. Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
  5. Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.

Cook’s Note

The chicken and vegetables will keep in an airtight container in the refrigerator for up to 4 days.

Chicken Casserole With Black Beans, Corn, and Salsa

Prep:5 mins

Cook:40 mins

Total:45 mins

Servings:4 servings

Nutrition Facts (per serving)
639Calories
21gFat
55gCarbs
62gProtein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

This dish combines all the signature ingredients of Tex-Mex cuisine: chicken, black beans, shredded cheese, corn, and salsa. But instead of serving this as a filling wrapped in tortillas, it is baked as a casserole, which makes it suitable to bring along to a potluck. In addition, the preparation of this one-pot dish mainly consists of layering all the ingredients, which also makes this a very easy weeknight dinner. 

For cheese, you have several options. Use only cheddar cheese, a mix of cheddar and Colby cheese, or a Mexican blend of cheeses. Or, to give it even more taco flavor, try a taco-seasoned cheese. For the salsa, tomato salsa works well here, or a combination of tomato salsa and salsa verde. 

The green chile peppers are optional. For a family dinner with kids, just leave them out. On the other hand, if you like it spicy and have some fresh chile peppers on hand, you can add those instead of the canned chiles. Sprinkling the casserole with cilantro is also optional.

The recipe lends itself to different variations, including the use of leftovers. If you are adding already fully cooked chicken instead of raw chicken, you can make it ahead of time. Assemble the casserole and cover it tightly with foil, then refrigerate for up to one day. Bake it according to the recipe. Likewise, you can also make the casserole with fully cooked, browned ground beef.

The casserole is already a filling meal, but you can serve it with rice on the side or with tortilla chips, sour cream, and a bowl of guacamole.

Leftovers of the casserole can be stored in the refrigerator for up to two days and reheated in the microwave.

Mexican Street Corn Black Bean Chicken Bake

Mexican Street Corn Black Bean Chicken Bake – this recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob).   Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Then, everything is baked in the oven for about 25 minutes. Amazing, delicious, gluten-free dish!  Tastes just like Mexican Street Corn, but it’s made as a chicken bake!

This Mexican Street Corn Chicken Bake has become one of my favorite ways to cook chicken. The combination of the salty Cotija cheese and sweet corn together with the spicy Chili powder tastes so good! Imagine all of this goodness over baked chicken, and you’ll be in love, just like me!

What is Mexican Street Corn?

Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. It is also called Mexican corn on the cob (Elote).

What kind of chicken to use?

I use thinly sliced skinless, boneless chicken breasts in this recipe. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.

What kind of cheese do you put on Mexican Street Corn?

To make authentic Mexican Street Corn, you have to use Cotija cheese. Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. It’s a pretty firm cheese and is perfect for grating over corn. If for some reason you can’t find Cotija cheese, use Feta cheese instead.

What is similar to Cotija cheese?

When I was researching how to make Mexican street corn, pretty much all recipes required Cotija cheese. So, I went ahead and bought it. It’s so tasty! But you know what? It’s very similar in flavor to Feta cheese. So, really, I could’ve used Feta cheese in this recipe, too. Which I will do if I ever can’t find Cotija cheese.

Ingredients you’ll need for Mexican Street Corn Chicken Bake

  • Chicken Breasts.  Use thinly sliced skinless, boneless chicken breasts.  If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
  • Chili Powder
  • Corn Kernels
  • Black Beans
  • Cotija Cheese
  • Green Onions
Mexican Street Corn Black Bean Chicken Bake on a white plate

close-up of Mexican Street Corn Black Bean Chicken Bake on a white plate

How to make Mexican Street Corn Chicken Bake

Preheat oven to 375 F. Add chicken breasts to the baking dish:

4 raw chicken breasts in a white casserole dish

Season the chicken with salt and chili powder:

4 raw chicken breasts topped with chili powder in a white casserole dish

Top the chicken with corn kernels:

Then, top the chicken with black beans:

Finally, add Cotija cheese on top:

Bake at 375 F in the preheated oven for about 20-25 minutes until the chicken is completely cooked through. Remove from the oven. Top with chopped green onions.  Your Mexican Street Corn Black Bean Chicken bake is ready!

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