Description
A creamy, protein-packed chicken dish bursting with smoky, tangy flavors reminiscent of elote, perfect for weeknight dinners.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups frozen corn kernels, thawed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup freshly chopped cilantro
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 lime, juiced
- Salt and black pepper to taste
Instructions
- Place the chicken breasts at the bottom of a 6-quart slow cooker.
- In a large bowl, combine the thawed corn, mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, garlic, chili powder, and smoked paprika. Stir well.
- Pour the creamy corn mixture over the chicken, spreading it evenly.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the chicken shreds easily.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it into the corn sauce.
- Stir in the fresh lime juice and season with salt and pepper to taste.
- Serve warm in bowls, garnished with extra cotija and cilantro.
Notes
For a milder dish, omit the jalapeño seeds. You can substitute cotija cheese with crumbled feta or Parmesan. Use Greek yogurt instead of sour cream for a tangy twist.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg