A plate of grilled chicken over corn, sprinkled with herbs and spices, sits beside fresh cilantro, a bowl of tortilla chips, and a bottle of Kikkoman Teriyaki Sauce on a wooden surface.

Recipes /

Teriyaki Chicken Elote Dip

Name: Teriyaki Chicken Elote Dip
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Ingredients: Chicken; Teriyaki

Serves 4

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

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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Chicken (130)Appetizers (115)Stove Top (280)Quick & Easy Meals (210)Sauces & Condiments (112)