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Street Corn Chicken Burrito

Street Corn Chicken Burrito – - Recipe

A loaded Street Corn Chicken Burrito with vibrant Mexican flavors and a touch of spicy mayo.

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Ingredients per serving

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Preparing the chicken

Preparing Mexican Street corn filling

  • Corn kernels 5.0 cups
  • ½ cup Hellmann's Spicy mayonnaise
  • ½ cup sour cream
  • Cotija cheese, crumbled 1.0 cup
  • ¼ cup cilantro (minced)
  • Limes 3.0 Tbsp

Assembling the burritos

  • 10 large flour tortillas
  • Iceberg lettuce 5.0 cups
  • Tomato, diced 2.0 cups
  • Salsa verde and lime wedges (for serving)

A loaded Street Corn Chicken Burrito with vibrant Mexican flavors and a touch of spicy mayo.

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Preparation

  1. Preparing the chicken

    6 hours
    • Add the chicken breasts and all the marinade ingredients to a bag or covered glass bowl. Let it sit for 6-24 hours.
    • Heat a grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade and grill for 5-8 minutes per side or until an internal temperature of 165 degrees. 

  2. Preparing Mexican Street corn filling

    5 minutes
    • Mix all of the Mexican street corn ingredients in a large bowl.

  3. Assembling the burritos

    10 minutes
    • 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.
    Warm the tortillas before assembling to make them easier to roll.