Chicken Mexican Street Corn Cups

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My teen boys have been loving coming up with new recipes this summer. Now that our (virtual) school has started back up we haven’t lost the love of making new things at home, but we do tend to look for quick and easy recipes to create. This “recipe” for chicken Mexican street corn is full of flavor and texture but is super easy to put together thanks to the fact that it takes just 3 ingredients found in the frozen and dairy aisles of your grocery store.

I love being in the kitchen with my boys. Cooking is a necessary skill for them to have, but I want them to learn to love cooking, too. So we experiment a lot. They also get a say in what they or we make together. Since our time in the kitchen is being reduced, we’re looking for quick and easy ideas that are still fun to make, while experimenting with different flavors that taste great.. Since schedules change constantly in this house, I’ve found that stocking up on frozen foods is a must. I love that you can keep a wide variety of products, brands, and flavors in your freezer ready to eat or ready to customize, and most frozen foods my teens can make on their own.

How to Make Chicken Mexican Street Corn Cup

Have you made anything with Athens Phyllo Shells before? They are super fun to experiment with and even more fun to eat. Put anything in a hand-held edible shell, and it’s instantly more exciting to try. This recipe mixes one of our favorite foods, Mexican street corn, with some hearty chicken, black beans, and rice all prepped and prepared together in Red’s Chicken and Mexican Style Street Corn. Placed in a portable, flaky shell and topped with the Borden shredded cheese of your choice (no shredding needed since it’s already done for you), these cups work great for a mid-day snack, after school pick-me-up, appetizer, or even a quick and easy main dish for dinner!

Chicken Mexican Street Corn Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
These chicken street corn cups come together quickly and make the perfect portable appetizer or easy main meal for a busy weeknight!
  • 1 box Red's All Natural Chicken and Mexican Style Street Corn prepared according to package instructions
  • 1 box Athens Phyllo Shells
  • ¼ cup Borden Shredded cheese of your choice
  1. Preheat oven to 350F
  2. Place phyllo shells on a baking sheet
  3. Fill shells with chicken and street corn mixture
  4. Top with cheese
  5. Bake 5-8 minutes until cheese is melted and bubbly

Top with fresh cilantro, sour cream or guacamole if desired.

The great part about these is you don’t really have to plan out when you’re having them as long as you have everything in your freezer/refrigerator ready to go! Check out for more simple recipe ideas that work great for teens.

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Allison Waken is a wife, mom of boys and Phoenix, AZ native. She has been creating inspiring content for All for the Boys since 2011. Allison loves travel, movies and spending as much time as possible with her family while she can!

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