Description
Tender chicken infused with smoky, zesty Mexican street corn flavors and a creamy, spicy sauce. Slow-cooked to perfection, this one-pot meal is easy, versatile, and packed with comforting Southwest-inspired taste.
Ingredients
4 boneless, skinless chicken thighs
1 cup Mexican street corn kernels (frozen)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons lime juice
1 tablespoon chili powder
1 cup crumbled cotija cheese
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat. Sear chicken thighs for 2-3 minutes per side. Add seared chicken to the crockpot.
Add corn, onion, garlic, chili powder, cumin, cayenne, salt, and pepper to the crockpot. Stir to combine.
Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
Shred chicken in the crockpot using two forks. Mix in mayonnaise, sour cream, and lime juice until sauce is smooth.
Top with cotija cheese and additional lime juice before serving.
Notes
For a creamier texture, add 1 cup of corn kernels directly from the can. Add cooked tortillas, black beans, or avocado for extra flair. Leftovers store well in the fridge for up to 3 days.