What happens when Mexican street corn meets griddled chicken and peppers? You get a flavorful, easy weeknight meal: Blackstone Street Corn Chicken Fajitas.
To keep things simple, this recipe uses store-bought street corn dip, but you can also use leftover homemade Blackstone Mexican Street Corn Dip.
How to make Blackstone Street Corn Chicken Fajitas
Start by prepping all ingredients and arranging them on a tray for easy transport to your griddle.
I used 1 1/2 pounds of sliced chicken (breasts or thighs both work well).
Also prepare one sliced onion, one red bell pepper, and one green bell pepper.
You’ll need minced garlic, flour tortillas, and a warmed container of street corn dip. For seasoning, use your favorite fajita or taco blend; I used a mix of Tequila Lime and Fajita seasonings.
Finish with the classic street corn toppings: chopped cilantro, crumbled cotija cheese, and pickled red onions (optional but highly recommended).
Preheat your Blackstone or flat top griddle to medium. Add a bit of cooking oil, then add the sliced peppers and onions.
Sauté the vegetables for about 2 minutes, using spatulas to stir and spread them evenly.
Add the sliced chicken, season with kosher salt, black pepper, and your chosen fajita or taco seasoning.
Cook, stirring occasionally, for about 6 minutes until the chicken is cooked through and nicely browned.
Stir in the minced garlic and cook for another 2 minutes so the garlic softens and becomes fragrant.
While the chicken finishes, warm the flour tortillas on an empty section of the griddle for about a minute.
To assemble, place a portion of the chicken and peppers in a warmed tortilla, then top with a generous dollop of street corn dip.
Finish each fajita with crumbled cotija, chopped cilantro, and pickled red onions. Serve with lime wedges or hot sauce if desired.
These fajitas are bright, savory, and smoky from the griddle—and the street corn dip adds a creamy, tangy finish that pairs perfectly with the chicken and peppers.
Blackstone Street Corn Chicken Fajitas were extra amazing in every way 🙂
I had leftovers and turned some into chicken fajita pizza in my Blackstone Leggero Pro Pizza Oven—an easy way to stretch the meal and enjoy bold flavors in a new form.
If you like Blackstone Street Corn Chicken Fajitas, you might also like these recipes…
Blackstone Street Corn Dip
Blackstone Hot Cheetos Street Corn
Griddle Chicken Poblano Tacos
Grilled Mexican Street Corn Chicken Salads
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Blackstone Street Corn Chicken Fajitas
Cheri Renee
Equipment
-
Blackstone Griddle
-
Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 onion sliced
- 1 red bell pepper sliced
- 1 green pepper sliced
- 1 1/2 pounds boneless, skinless chicken breasts or thighs sliced
- kosher salt, pepper, fajita or taco seasoning blend
- 4 cloves garlic minced
- 1 (10-ounce) container store bought street corn dip (or leftover homemade) warmed
- 12 fajita or taco size flour tortillas
- 1/2 cup crumbled cotija cheese
- 1 cup chopped fresh cilantro
- Optional: hot sauce, lime wedges, pickled red onions
Instructions
-
Preheat griddle to medium. Add cooking oil and the sliced peppers and onions. Cook 2 minutes, stirring a few times.
-
Add chicken, kosher salt, pepper, and fajita or taco seasoning to taste. Cook about 6 minutes, mixing occasionally until chicken is cooked through.
-
Stir in garlic and cook 2 more minutes. Warm tortillas on an empty area of the griddle during the last minute.
-
Assemble: fill tortillas with chicken and veggies, top each with a spoonful of street corn dip, cotija cheese, and cilantro. Add optional toppings like hot sauce, lime wedges, or pickled red onions.
Check out my cookbook on Amazon HERE!
