Teriyaki Chicken Elote Dip

Name: Teriyaki Chicken Elote Dip
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4
Cuisine: 30 Minutes or Less, Always Time for Teriyaki, Get Your Grill On!, Influencer, Mexican, Quick & Easy Meals, Seasonal Summer, Summer Spread
Ingredients: 2-3 chicken breasts (about 8 ounces); Salt, to taste; Pepper, to taste; 3 tablespoons Kikkoman® Teriyaki Takumi, Garlic & Green Onion; 2 cups Mexican-style corn (fire-roasted or grilled); 1 tablespoon Kikkoman® Sesame Oil; 3 tablespoons mayonnaise; 1 lime; 1 tablespoon cilantro, chopped (optional for garnish); 2 tablespoons crumbled cotija cheese; 1 teaspoon smoked paprika

Yield

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

kikkoman products used:

Teriyaki Takumi, Garlic & Green Onion Sesame Oil (Non-GMO)

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ingredients

2-3 chicken breasts (about 8 ounces)
Salt, to taste
Pepper, to taste
3 tablespoons Kikkoman® Teriyaki Takumi, Garlic & Green Onion
2 cups Mexican-style corn (fire-roasted or grilled)
1 tablespoon Kikkoman® Sesame Oil
3 tablespoons mayonnaise
1 lime
1 tablespoon cilantro, chopped (optional for garnish)
2 tablespoons crumbled cotija cheese
1 teaspoon smoked paprika

directions

Season your chicken breast with a pinch of salt and pepper. Marinate with teriyaki takumi sauce In a large bowl. Grill until fully cooked to165°F and set aside. Slice into strips.
Sauté the Mexican corn with the sesame oil. Remove once charred and add into a medium bowl
Stir in mayonnaise, 1 freshly squeezed lime, cilantro, salt and pepper until evenly mixed, transfer into serving bowl.
Sprinkle cotija cheese and paprika on top.
Serve warm with tortilla chips, crostini, or veggies.

Recipe created in partnership with Kody Martin at @platesbykody.

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