This Street Corn Chicken Burrito combines grilled chicken with an elote corn filling for a dish that delivers two Mexican favorites in one craveable item — perfect for lunch and dinner menus.
Recipe and photo courtesy of Performance Foodservice
Makes 10 burritos
The Chicken:
4 c. chicken breast, boneless, skinless
3 T. oil, olive
3 t. garlic, powder
3 t. cumin
3 t. paprika, smoked
3 T. lime juice
1 T. Knorr® Professional Caldo de Pollo
The Elote Filling:
5 c. corn, kernels
½ c. Hellmann's® Spicy Mayonnaise
½ c. sour cream
1 c. cheese, cotija, crumbled
¼ c. cilantro, fresh, minced
3 T. lime juice
For Serving:
5 c. Iceberg lettuce, shredded
2 c. tomatoes, diced
10 large Flour tortillas
Salsa Verde (your own) and lime wedges, for serving
Add the chicken breasts and all the marinade ingredients to a bag or covered glass bowl. Let it sit in refrigerator for 6-24 hours.
Heat a grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade and grill for 5 to 8 minutes per side or until an internal temperature of 165°F. Slice the breasts.
Mix all of the Mexican street corn ingredients in a large bowl.
To assemble the burritos: Evenly distribute the chicken slices, Mexican street corn filling, shredded lettuce, and diced tomatoes among the flour tortillas. Heat a large cast iron skillet or grill pan over medium-high heat. Tightly wrap the burritos and sear on each side for 1 minute or until golden brown. Serve with lime wedges and salsa verde.
TIP: Warm the tortillas before assembling to make them easier to roll.