Mia Patel
There are many types of chicken dishes that go well with corn on the cob, including garlic butter creamed corn chicken, devilish chicken, cilantro-lime chicken, Mexican street corn chicken, and barbecue chicken. Each of these dishes has its own unique preparation methods and ingredients, but they all share the common ingredient of corn on the cob. Some recipes call for fresh corn, while others suggest using frozen or canned corn as a convenient alternative. These chicken and corn dishes offer a range of flavors, from cozy and comforting to bold and vibrant, making them perfect for any season and occasion.
| Characteristics | Values |
|---|---|
| Recipe Type | One-skillet, no-oven, 30-minute meal |
| Chicken Type | Breasts, thighs, wings, drumsticks |
| Chicken Style | Crispy on the outside, juicy on the inside |
| Chicken Preparation | Seared, baked, boiled |
| Corn Type | Fresh, frozen, canned |
| Corn Style | Creamed, boiled, baked, Mexican street corn |
| Seasoning | Butter, garlic, herbs, white wine, cream, cheese, basil, mustard, vinegar, thyme, red pepper, salt, tarragon, chili powder, lime, feta cheese, cilantro, olive oil |
| Side Dishes | Rice, quinoa, salad, grilled veggies, refried beans, fajita veggies, baby potatoes, green beans |
Explore related products
What You'll Learn
Garlic butter creamed corn chicken
For the chicken, rub it all over with olive oil, thyme, and season generously with salt and pepper. Sprinkle flour over the chicken and toss to coat, adding more flour if needed to cover the chicken. Heat a large skillet over medium-high heat and cook the bacon until crisp. Remove the bacon and drain it on paper towels. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side.
For the corn, add olive oil to the skillet and when it shimmers, add the corn, butter, garlic, and red pepper flakes. Cook for about 5 minutes or until the corn is golden. Reduce the heat and pour in the wine and water. Add the chicken back to the skillet and bring to a simmer. Simmer the chicken for 10-15 minutes until cooked through.
Finally, stir in the heavy cream and parmesan, and cook for a few minutes until warmed through. Remove from the heat and top with the bacon. Serve the chicken topped with fresh thyme and basil. This dish goes well with steamed quinoa or rice, and some extra grilled veggies or a simple salad.
Protect Your Rooster: Stop Aggressive Chicken Behavior
You may want to see also
Explore related products
Devilish chicken and corn on the cob
Firstly, preheat your oven to 350 degrees Fahrenheit. As your oven heats up, it's time to prepare the mouth-watering marinade that will give your chicken and corn that devilishly delicious flavour. In a medium-sized bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper or cayenne pepper, and salt. Mix these ingredients together to create a beautiful, flavourful paste.
Now, it's time to brush this marinade onto your chicken pieces and corn. Ensure each piece is thoroughly coated, and don't be shy with the marinade – you want that flavour to really shine! Once your chicken and corn are nicely coated, it's almost time for them to go into the oven, but there's one more step to take your dish to the next level.
Arrange your chicken pieces in a single layer in a 9" x 13" baking dish. Sprinkle breadcrumbs over the chicken. This step adds a delightful crunch and texture to your dish. For the corn, place them in an 8-inch square baking dish and cover both dishes with aluminium foil.
Finally, pop those dishes into your preheated oven and bake for about an hour, or until the chicken is cooked through and the juices run clear. You'll know it's ready when the chicken is golden and the corn is tender. Serve this delicious meal hot, and we guarantee it will be a hit! Enjoy the smiles and satisfied bellies of your family as they indulge in this devilishly good chicken and corn on the cob!
Roosters and Eggs: Do Chickens Need a Mate to Lay?
You may want to see also
Explore related products
Cilantro-lime chicken and corn
There are several ways to prepare cilantro-lime chicken and corn, and the dish can be customized to suit your preferences. Here is a suggested recipe with some optional additions:
Ingredients:
- Skinless and boneless chicken thighs or tenders (or breasts, if you are careful not to overcook them)
- Olive oil
- Chili powder
- Fresh corn on the cob
- Feta cheese or cotija
- Fresh cilantro
- Fresh lime juice
- Purple onions
- Garlic cloves
- Salt to taste
Method:
Begin by searing the chicken in a pan with olive oil and chili powder. You can also add some mustard and ground red pepper to the mix, as well as breadcrumbs on top of the chicken before baking, for a crispier texture.
While the chicken cooks, prepare the corn. Boil fresh corn for about 5 minutes, drain, and let it cool. Then, cut the corn off the cob using a knife. You can also use frozen or canned corn if fresh corn is unavailable.
In a bowl, mix the corn with crumbled feta cheese, freshly chopped cilantro, lime juice, chili powder, and minced purple onions. Add some minced garlic cloves and a dash of olive oil, and mix well.
Once the chicken is cooked, serve it with the cilantro-lime corn mixture on the side.
Optional Additions:
- Black beans
- Rice (jasmine or flavored)
- Salsa
- Sour cream
- Guacamole
- Zucchini
- Tomatoes
- Avocado
- Cream
- Cheese
- Fresh basil
You can also serve the chicken and corn with flour tortillas and turn it into a salad with a cilantro-lime dressing. This dish is great for leftovers, which can be used in tacos, salads, or even breakfast bowls.
DIY Hens and Chicks: Natural Dye Methods
You may want to see also
Explore related products
Mexican street corn chicken
To make the Mexican street corn chicken, preheat the oven to 350°F. Place the chicken breasts in a casserole dish and season them with salt and pepper. In a separate bowl, mix together corn, mayonnaise, sour cream, lime juice, chili powder, salt, and garlic powder. Top the chicken with this corn mixture. You can also add black beans and sweet bell peppers to the corn mixture.
For a lighter version of the recipe, reduce the mayonnaise to 2 tablespoons and replace the sour cream with Greek yogurt. This recipe pairs well with many Mexican side dishes. You can also make enchiladas or nachos with the leftover chicken and corn mixture.
Another similar recipe includes cooking chicken in butter over medium heat until browned on each side. Add garlic, corn, water, tarragon, salt, and pepper. Simmer for 20-25 minutes. Layer zucchini and tomatoes over the chicken mixture and drizzle seasoned butter. Cover and cook for another 3-5 minutes.
Mastering Mature Chicken: The Ultimate Preparation Guide
You may want to see also
Explore related products
BBQ chicken, corn on the cob and green beans
BBQ chicken, corn on the cob, and green beans make a delicious and nutritious meal. This dish is perfect for a summer evening and can be prepared with minimal fuss. Here is a step-by-step guide to creating this tasty recipe:
Ingredients
For this recipe, you will need the following ingredients:
- Chicken breasts or tenders, or skinless chicken thighs
- Corn on the cob, fresh or frozen
- Green beans, fresh or frozen
- Butter
- Italian dressing mix or zesty herbs
- Salt and pepper
- Barbecue sauce
- Potatoes (optional)
Preparation
Firstly, wash your hands with warm soapy water after handling raw chicken. Then, cut the chicken into strips or tenders if needed. If you are using potatoes, place them in a steamer and cook for 15-20 minutes until tender.
Cooking the Corn and Green Beans
Place the corn in a pan of boiling water with a pinch of salt. Reduce the heat and simmer for 8-10 minutes, or according to packet instructions, until tender. Trim the ends of the green beans and add them to the pan with the corn for the last 5 minutes of cooking. Drain the corn and beans, and arrange them on plates with the potatoes, if using.
Cooking the Chicken
There are a few ways to cook the chicken, depending on your preference. One option is to cook the chicken in a Dutch oven with butter over medium heat until browned on each side. Add garlic and cook for another minute. Reduce the heat, stir in corn and water, and sprinkle with tarragon, salt, and pepper. Cover and simmer for 20-25 minutes, or until the chicken is cooked through.
Alternatively, for a one-pan option, arrange the corn, chicken, and green beans in a large baking dish. Pour melted butter over everything and sprinkle with Italian dressing mix or zesty herbs. Wrap the dish in foil and bake at 350 degrees Fahrenheit for about an hour, or until the chicken is cooked through.
Finally, add a barbecue chicken fillet to each plate and spoon any remaining sauce over the chicken.
Variations
You can also add some variation to this recipe. For a foil BBQ option, grease some aluminum foil and place chicken drumsticks, corn, and beans on each sheet. Season with salt and pepper, drizzle butter on the corn, and spoon barbecue sauce over the chicken. Wrap the foil around the mixture and bake for about 40 minutes.
For a different flavor, combine melted butter with mustard, vinegar, thyme, ground red pepper, and salt. Brush corn and chicken pieces with this mixture, then bake as above.
Enjoy your tasty and versatile BBQ chicken, corn on the cob, and green beans!
Chicken of the Sea Scandal: Actress' Fishy Tale
You may want to see also
Frequently asked questions
Here are some chicken and corn on the cob recipes:
- BBQ chicken, corn on the cob, and green beans.
- Garlic butter creamed corn chicken.
- Cilantro-lime chicken and corn.
- Mexican street corn chicken.
- Devilish chicken and corn on the cob.
For a garlic butter creamed corn chicken recipe, you will need chicken, corn, butter, garlic, herbs, white wine, cream, cheese, and fresh basil.
For a Mexican street corn chicken recipe, you will need corn on the cob, mayonnaise, chili powder, lime juice, cilantro, queso fresco or cotija cheese, and chicken breast cutlets seasoned with a homemade Mexican rub.
To make cilantro-lime chicken and corn, you will need chicken thighs, corn, feta cheese, fresh cilantro, lime, salt, and chili powder. First, cook the corn in boiling water for about 5 minutes. Drain the corn and let it cool off. Then, remove the corn kernels from the cob using a knife and add them to a bowl with the feta cheese, cilantro, lime juice, and chili powder. Mix everything together. Finally, season the chicken thighs with salt and chili powder and cook them in a cast-iron skillet over medium heat with olive oil for about 5 minutes without moving them to allow them to sear.
