Crumbed Chicken with Mexican Corn.

Inspired by Mexican grilled corn (Elote), this is a super simple midweek recipe that comes together in just 20 mins and can be easily adapted to whats in your fridge and pantry.  Treat this as a guide!

Pryde Butchery has panko and chive crumbed chicken tenders. Available instore and online.

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Crumbed Chicken Tenderloins with Mexican Corn

Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Cuisine South American
Servings 2 Persons
Calories 263 kcal


  • 4 Crumbed Chicken Tenders
  • 1/2 cup of lite olive oil
  • 1.5 cups of frozen corn
  • 1 small shallot
  • 1 medium tomato
  • 3 spring onions
  • 1/2 lemon
  • 1 teaspoon mayonaise
  • 1 small red chilli
  • 1 small cucumber
  • 2 servings of instant long grain rice.


  • Heat both pans over a medium high heat. In the small pan use about 1/4 teaspoon of oil, heat to just about smoking and dump in your frozen corn. Turn heat to high.
  • Spread around to maximise coverage. Leave alone! We want to get some color going here.
  • In the other pan use the rest of the oil and begin frying the Crumbed Chicken Tenders.
  • Finely dice the tomatoe (I prefer to use Roma tomatoes in winter as they have a better flavour). Sprinkle with a little salt, this will help build the flavour.
  • Dice the shallot, and half the chilli. Throw the chilli into the sweetcorn and give a little stir. (As chillies can vary so much use your judgement on the heat level you like).
  • Continue slicing the spring onions and dice the cumcumber.
  • Turn the chicken tendors and start the rice off in the microwave.
  • Give the corn another stir and now wait until it has fully thrawed and abit of browning. Remove from heat and stir in the tomatoes, shallots, spring onions, cucumber and mayonaise. Mix well and finish with some salt to taste and the lemon juice.
  • Remove the tenders to some paper towels and pat off any oil. Serve with corn and rice.


The cheats of this meal are the frozen corn which is always available and the instant rice which is super easy to prepare.  You can substitute in all manner of fresh veges into the corn, I had no coriander which would be a great finishing garnish. You can even go extra special and use Crème fraîche instead of the mayo which is very similar to mexican crema and Manchego cheese grated into the corn.


Serving: 1gCalories: 263kcalCarbohydrates: 15.01gProtein: 14.73gFat: 15.75gSaturated Fat: 3.26gCholesterol: 41mgSodium: 451mgFiber: 1.1gSugar: 0.37gVitamin C: 0.8mgCalcium: 19mgIron: 1.11mg
Tried this recipe?Let us know how it was!

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