Street Corn Taquitos

Has this Summer been busy!  I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog.  So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.

Street Corn Taquitos | Bottom Left of the Mitten

Tonight I am pairing this dish with one of my favorite types of beer, a blonde.  Oval Beach Blonde from Saugatuck Brewing Company pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.  In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough.  Where are you planning on watching the eclipse?  The boys and I are going to our local library where they are having a watching party.  How exciting!  Now on to the food.

Street Corn Taquitos | Bottom Left of the Mitten

For the chicken I cooked mine in the crock pot with some salt & pepper.  To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high.  Less than 3 minutes later beautifully shredded chicken without the work.  Genius!

Street Corn Taquitos | Bottom Left of the Mitten

To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices.  Stir to combine.  Add enough oil to the bottom of the  pan that it will fry these up around 1/2 cup.  While the oil heats up start assembling the taquitos.  Place the filling along the longest end, not too much that it spills out.  Roll the it up.  Once the oil is heated up place the tortilla in seam side down.  Fry for 2 minutes, then flip.  Fry for another 2 minutes then place on a plate lined with paper towels to drain.

Street Corn Taquitos | Bottom Left of the Mitten

Work the taquitos in batches of 2-3 depending on the size of your frying pan.  Don’t overcrowd or they won’t fry properly.  Serve with sour cream, chopped tomatoes and lettuce.  And here you are….

Street Corn Taquitos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

 

Street Corn Taquitos | Bottom Left of the Mitten #taquitos #foodandbeerpairing #tortillas

 

Print Recipe
Street Corn Taquitos
Sweet corn, shredded chicken and a creamy filling wrapped in a corn tortilla then fried to a crispy golden brown. Perfect snack, appetizer or even main dish.
Street Corn Taquitos | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Street Corn Taquitos | Bottom Left of the Mitten
Instructions
  1. Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
  2. To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
  3. Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
  4. Place the filling along the longest end, not too much that it spills out. Roll the it up.
  5. Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
  6. Work the taquitos in batches of 2-3 depending on the size of your frying pan.
  7. Serve with sour cream, chopped tomatoes and lettuce. Enjoy!
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Deli Counter Turkey Sandwich

This week has been a real whirlwind.  Or a real ‘whirl of wind’ in the words of my favorite TV character Liz Lemon.  The phrase ‘March comes in like a lion‘ could not have been more appropriate for what Southwestern Michigan went through.  Tornadoes and then snow in a 24 hours period.  I’ve lived here my whole life and tornadoes are so rare we’ve maybe had 3 that I can remember in my 40 yrs.  Thankfully there were no injuries and cleanup is under way.  Hopefully Mother Nature got this out of her system and we can continue to the ‘lamb’ portion of this season cycle.

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

Tonight for for Mitten Movie Night  I personally am drinking some Bliss Wheat from Arbor Brewing Company.  Hubby picked this 6 pack up a few weeks ago from a great store in St. Joseph, MI called The Liquor Cabinet.  When looking to get lost in rows and rows of craft beer I suggest you go and take a visit if your in the area.  For entertainment we are watching ‘Ouija: Origin of Evil‘.  I was on the fence about seeing this in theaters choosing to wait for DVD.  If you are looking to hit theaters might I suggest checking out ‘Fist Fight‘, that movie was AWESOME!  Now on to the food!

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

I call this the ‘deli counter’ sandwich since I get most of the ingredients from saying ‘Can I have a 1/4 pound of this..’ at the deli counter because like the beer being mine I am just making this sandwich for myself.  Mine, mine, mine!  The fellas in my house don’t have the affinity I do for a good sandwich.  No worries, more for me.

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

This amount made for a big sandwich with lots of flavor. If your making one sandwich (like me) get 1/4 sliced turkey then order the smallest bowl of coleslaw (around 1/4 pound).  The deli at my local store has homemade rolls that are amazing so I hope you do too, grab one!  I use them to make my Portobello Mushroom Burger.  Right by the counter you can get small bricks of cheese, so pick one of those up too.  I used Hickory Farms Creamy Swiss Blend.

I was lucky enough to have the dressing so that was taken care of.  Take a baking sheet then cut the bun in half, apply butter and place face down.  Put 1/4 turkey on sheet with the bun then add shredded cheese on top.  Bake at 350 degrees for 10 minutes.  After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing.  And here you are…..

Deli Counter Turkey Sandwich | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

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Deli Counter Turkey Sandwich | Bottom Left of the Mitten #sandwich #turkeysandwich
Print Recipe
Deli Counter Turkey Sandwich
Crispy bun with warm turkey and melted Swiss cheese. Topped with crunchy coleslaw then drizzled with sweet Catalina dressing. The perfect 'one person' sandwich.
Deli Counter Turkey Sandwich | Bottom Left of the Mitten
Course Main Dish
Cuisine Sandwich
Servings
sandwich
Ingredients
Course Main Dish
Cuisine Sandwich
Servings
sandwich
Ingredients
Deli Counter Turkey Sandwich | Bottom Left of the Mitten
Instructions
  1. Take a baking sheet then cut the bun in half, apply butter and place face down. Put 1/4 turkey on sheet with the bun then add shredded cheese on top.
  2. Bake at 350 degrees for 10 minutes.
  3. After all done assemble bun, turkey with the melted cheese, coleslaw and drizzle with dressing. Enjoy!
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