Chicken Fajitas and Mexican Corn (Esquites)
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
  • Chicken Fajitas
  • 3 tablespoons Olive Oil
  • Half an Onion, sliced
  • 2 Bell Peppers (I used red and yellow)
  • dash of chili powder (about a teaspoon)
  • about 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • juice of half a lime
  • other half, sliced
  • salt and pepper
  • Esquites
  • 4 ears of corn boiled corn (2 white and 2 yellow)
  • about a tablespoon of chopped cilantro or parsley
  • Juice of half a lime
  • 2 tablespoons low fat mayo
  • 1 cup sour cream
  • ½ teaspoon onion powder
  • Salt and pepper to taste
For the Fajitas
  1. In a rectangular baking pan, combine the first 9 ingredients. Cover with plastic wrap and let marinate for at least an hour or overnight in the refrigerator. When ready to bake, preheat the oven to 350 and bake for about 30-40 minutes or until the onions are translucent.
For the Mexican Corn (esquites):
  1. Mix together the corn kernels, chopped cilantro or parsley, juice of half a lime, low fat mayo, sour cream, and onion powder. Season to taste
Recipe by A Sue Chef at