Cilantro Lime Chicken Corn Feta: A Flavorful Summer Recipe

Beef Taquitos: Crispy, savory, and utterly irresistible! Are you ready to experience a flavor explosion that will have everyone reaching for seconds (and thirds)? Forget ordering takeout; with this recipe, you can create restaurant-quality beef taquitos right in your own kitchen.

Taquitos, also known as rolled tacos, have a rich history rooted in Mexican cuisine. While their exact origins are debated, they’ve become a beloved staple, enjoyed at family gatherings, festive celebrations, and casual meals alike. The beauty of the taquito lies in its simplicity and versatility. Traditionally filled with shredded beef or chicken, rolled in corn tortillas, and then deep-fried to golden perfection, they offer a satisfying crunch followed by a burst of flavorful filling.

What makes beef taquitos so universally appealing? It’s the perfect combination of textures and tastes. The crispy tortilla provides a delightful contrast to the tender, seasoned beef inside. They are incredibly convenient to make, especially when using pre-cooked or leftover beef. Plus, they are endlessly customizable! Serve them with your favorite toppings like guacamole, sour cream, salsa, or a sprinkle of cheese for a truly personalized culinary experience. Get ready to embark on a delicious adventure and discover why these little rolls of joy are a crowd-pleaser every time!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lime juice, freshly squeezed (about 2-3 limes)
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• For the Corn and Feta Salsa:
• 2 ears of corn, kernels removed (about 2 cups)
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced (optional)
• 2 tablespoons lime juice, freshly squeezed (about 1 lime)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional Garnishes:
• Lime wedges
• Extra cilantro
• Avocado slices

Marinating the Chicken:

1. First, let’s get our chicken ready for its flavor bath! In a medium-sized bowl, whisk together the olive oil, lime juice, chopped cilantro, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. This is going to be our amazing marinade.
2. Now, take your chicken breasts and either place them in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. If you’re using a bag, squeeze out any excess air.
3. Here’s the key: let the chicken marinate in the refrigerator for at least 30 minutes. But honestly, the longer the better! I usually aim for at least 2 hours, or even overnight for maximum flavor. Just be sure not to marinate it for more than 24 hours, as the lime juice can start to break down the chicken too much.

Preparing the Corn and Feta Salsa:

1. While the chicken is marinating, we can whip up the corn and feta salsa. This is where the magic happens! Start by removing the kernels from the corn cobs. You can do this by standing the cob upright and carefully running a sharp knife down the sides.
2. Next, in a medium-sized bowl, combine the corn kernels, crumbled feta cheese, finely diced red onion, chopped fresh cilantro, and minced jalapeño (if you’re using it – I love the little kick it adds!).
3. In a small bowl, whisk together the lime juice and olive oil. Pour this dressing over the corn mixture and gently toss everything together to combine.
4. Finally, season the salsa with salt and pepper to taste. Give it a good stir and then pop it in the refrigerator to chill while you cook the chicken. This allows the flavors to meld together beautifully.

Cooking the Chicken:

There are several ways you can cook the chicken, and I’ll walk you through my favorite methods:

Grilling:

1. Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grates are clean and lightly oiled to prevent sticking.
2. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade – we don’t want to reuse it.
3. Place the chicken breasts on the preheated grill. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
4. Once the chicken is cooked through, remove it from the grill and let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Pan-Searing:

1. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken.
2. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
3. Carefully place the chicken breasts in the hot skillet. Sear for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Again, use a meat thermometer to be sure.
4. Once cooked, remove the chicken from the skillet and let it rest for 5-10 minutes before slicing.

Baking:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper for easy cleanup.
3. Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
4. Place the chicken breasts on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5-10 minutes before slicing.

Serving and Enjoying:

1. Once the chicken has rested, slice it thinly against the grain. This will make it even more tender and easier to eat.
2. Place the sliced chicken on a platter or individual plates.
3. Spoon a generous amount of the corn and feta salsa over the chicken.
4. Garnish with lime wedges, extra cilantro, and avocado slices, if desired.
5. Serve immediately and enjoy! This Cilantro Lime Chicken with Corn and Feta Salsa is fantastic on its own, but it’s also delicious served with rice, quinoa, or a side salad.

Conclusion:

This Cilantro Lime Chicken with Corn and Feta is truly a flavor explosion you won’t want to miss! From the zesty marinade that tenderizes the chicken to the sweet burst of corn and the salty tang of feta, every bite is a delightful experience. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Trust me, this is one recipe that will quickly become a staple in your kitchen.

But why is this recipe a must-try? It’s all about the balance. The bright, citrusy notes of the lime and cilantro perfectly complement the savory chicken, while the sweetness of the corn adds a touch of summer sunshine. And let’s not forget the feta! Its salty, creamy texture elevates the dish to a whole new level. Plus, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs.

Looking for serving suggestions? The possibilities are endless! I personally love serving this Cilantro Lime Chicken over a bed of fluffy quinoa or rice. It’s also fantastic in tacos or burritos, adding a vibrant and fresh twist to your favorite Mexican dishes. For a lighter option, try serving it over a bed of mixed greens with a simple vinaigrette. You could even chop it up and add it to a quesadilla for a quick and easy lunch.

And speaking of variations, feel free to get creative! If you’re not a fan of feta, try substituting it with crumbled goat cheese or cotija cheese. For a spicier kick, add a pinch of red pepper flakes to the marinade or a drizzle of your favorite hot sauce before serving. You could also grill the corn for a smoky flavor or add other vegetables like bell peppers, onions, or zucchini. If you’re watching your carb intake, consider serving it over cauliflower rice or zucchini noodles.

Here are a few more ideas to get your culinary juices flowing:

Serving Suggestions:

• Grain Bowls: Combine the chicken with quinoa, black beans, avocado, and a dollop of sour cream.
• Salads: Toss the chicken with mixed greens, cherry tomatoes, cucumbers, and a light lime vinaigrette.
• Tacos/Burritos: Fill tortillas with the chicken, corn, feta, and your favorite toppings like salsa, guacamole, and shredded lettuce.
• Pasta Salad: Mix the chicken with cooked pasta, pesto, sun-dried tomatoes, and mozzarella balls.
• Pizza Topping: Use the chicken as a topping for homemade or store-bought pizza.

Variations:

• Spicy: Add a jalapeño pepper (seeded and minced) to the marinade.
• Smoky: Grill the corn on the cob before cutting it off the cob.
• Creamy: Add a dollop of Greek yogurt or sour cream to the finished dish.
• Vegetarian: Substitute the chicken with grilled halloumi cheese or tofu.
• Different Cheese: Try queso fresco, Monterey Jack, or even a sprinkle of parmesan.

I’m so confident that you’ll love this recipe. It’s a guaranteed crowd-pleaser that’s both delicious and easy to make. So, what are you waiting for? Head to the kitchen and give it a try! I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Did you make any modifications? What did you serve it with? Share your photos and comments below. Let’s create a community of food lovers who appreciate the simple joys of a delicious and flavorful meal. Happy cooking, and I can’t wait to see what you create with this amazing Cilantro Lime Chicken recipe!