16/08/2026
A fun and delicious way to get maximum protein is to grill your chicken breast to golden perfection and stuff them with a creamy, street-style corn salad. Try my Creamy Mexican Corn Stuffed Chicken Breasts made with chicken breast fillets. Juicy chicken breasts stuffed with a luscious, creamy, spicy corn salad and served with plenty of parmesan cheese. An instant crowd pleaser!
Creamy Mexican Corn Stuffed Chicken Breast
Serves 2
For the chicken
2 Chicken Breast
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
2 tsp flaky salt, crushed
1 tbsp olive oil
2 corn cobs, de husked and kernels removed
1 tbsp butter
1 brown onion, finely diced
3 garlic cloves, minced
1 tbsp chopped jalapeno
1 tsp smoked paprika
1 tsp ground cumin
1 tsp flaky salt, crushed
1 tbsp chipotle sauce
¼ cup cream
2 spring onion, finely sliced
¼ cup fresh coriander, to serve
¼ cup grated parmesan cheese, to serve
2 lime wedges, to serve
Pat dry chicken breast. Slice each breast in half,
lengthways ensuring you don’t slice all the way. Add cumin, smoked paprika, garlic powder, oregano, salt and one tablespoon olive oil. Rub all over until evenly coated with the marinade.
Heat the remaining oil in a grill pan on high. Place chicken breast on the hot pan and grill for 3 minutes until seared. Turn it over, reduce heat to medium and cook for 6-8 minutes until seared and starting to turn opaque. Turn over again and continue cooking for
a further 6 minutes or until cooked through. Remove from heat and set aside.
Heat butter in a frying pan on high heat. Add onion, garlic and jalapeno. Cook for a few minutes until onion starts to soften. Add corn kernels, smoked paprika, cumin, salt, chipotle sauce and cream. Reduce heat to medium and cook for 6-8 minutes until corn is cooked. Add half the spring onion and half the cheese. Mix
well. Remove from heat.
Place chicken breast on a serving plate. Stuff 2-3 tablespoons of the corn in the chicken breast. Garnish with coriander and remaining spring onion and cheese. Serve with a wedge of lime and extra corn salad.
