Here’s our rendition of Mexican street corn – in the form of nachos! Feast on a creamy charred corn dip made from sour cream, cream cheese, lime juice, pickled jalapeño, onion, and NOMU Mexican spice blend. Served with shredded chicken, charred green bell pepper, crunchy corn nachos, and fresh coriander. Me gusta!
Chicken Street Corn Nachos
Chicken Street Corn Nachos
with green bell pepper, pickled jalapeños & lime juice
Hands on Time: 15 - 35 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Chicken
- Corn
- Corn Nachos
- Creamy Dip
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Green Bell Pepper
- Green Bell Peppers
- Lime Juice
- NOMU Mexican Spice Blend
- Onion
- Onions
- Sliced Pickled Jalapeños
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the Corn and the diced Onion and fry for 5-6 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the Onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED Chicken
Pat the skinned Chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper, the shredded Chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!
GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the Corn and the diced Onion and fry for 5-6 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the Onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED Chicken
Pat the skinned Chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper, the shredded Chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!
GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the Corn and the diced Onion and fry for 6-7 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the Onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED Chicken
Pat the skinned Chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper, the shredded Chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!
GREEN MACHINE
Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside.
FLAVA FLAV
Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the Corn and the diced Onion and fry for 6-7 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat.
DIP DIP HOORAY
Place the Onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside.
SHREDDED Chicken
Pat the skinned Chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside.
STREET FOOD FEAST!
Spread out the nachos. Dollop over the Mexican street Corn dip. Scatter over the charred green pepper, the shredded Chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Chicken Street Corn Nachos?
The preparation time for Chicken Street Corn Nachos with green bell pepper, pickled jalapeños & lime juice is between 15 and 35 minutes.
What is the total time required to make Chicken Street Corn Nachos with green bell pepper, pickled jalapeños & lime juice?
The total time required to make Chicken Street Corn Nachos with green bell pepper, pickled jalapeños & lime juice is between 25 and 45 minutes.
How many servings does Chicken Street Corn Nachos provide?
4 servings
What are the main ingredients in Chicken Street Corn Nachos?
Chicken, Corn, Corn Nachos, Creamy Dip, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Green Bell Pepper, Green Bell Peppers, Lime Juice, NOMU Mexican Spice Blend, Onion, Onions, Sliced Pickled Jalapeños
What is the nutritional information of Chicken Street Corn Nachos?
Calories: 1060, Carbs: 84 grams, Fat: grams, Protein: 47.5 grams, Sugar: 19.3 grams, Salt: 1365 grams
How do I prepare Chicken Street Corn Nachos?
GREEN MACHINE: Place a pan (that has a lid) over medium-high heat with a drizzle of oil. When hot, add the green pepper strips and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, season, and set aside. FLAVA FLAV: Return the pan to medium-high heat with a generous knob of butter and a drizzle of oil. When hot, add the corn and the diced onion and fry for 5-6 minutes until browned, shifting occasionally. In the final minute, add ½ the spice blend, shifting constantly. Remove from the heat. DIP DIP HOORAY: Place the onion & corn mixture (and any pan juices) in a bowl. Add the creamy dip, ½ the chopped jalapeños (to taste), the lime juice (to taste), and seasoning. Mix until combined and set aside. SHREDDED CHICKEN: Pat the skinned chicken breast dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, add the chicken and fry on one side for 5-7 minutes until golden. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste with a knob of butter and the remaining spice blend. Remove from the pan and rest for 5 minutes. On completion, use two forks (one to secure the chicken and the other to shred) and gently shred the chicken. Season and set aside. STREET FOOD FEAST!: Spread out the nachos. Dollop over the Mexican street corn dip. Scatter over the charred green pepper, the shredded chicken, and the remaining jalapeños (to taste). Garnish with the picked coriander. Wow, Chef!
What should be prepared from my kitchen to make Chicken Street Corn Nachos?
Chicken, Corn, Corn Nachos, Creamy Dip, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Green Bell Pepper, Green Bell Peppers, Lime Juice, NOMU Mexican Spice Blend, Onion, Onions, Sliced Pickled Jalapeños
How many calories does Chicken Street Corn Nachos have?
1060 calories
How much fat content does Chicken Street Corn Nachos have?
grams
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