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Mexican Street Corn Chicken

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4.8 from 90 reviews

A vibrant dish combining grilled chicken and sweet charred corn with a creamy, zesty topping inspired by traditional Mexican street food.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 cups corn (fresh, frozen, or canned)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 lime (juice and zest)
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Instructions

  1. Preheat the grill to medium-high heat.
  2. Mix together the mayonnaise, sour cream, cotija cheese, chili powder, garlic powder, lime juice, lime zest, salt, and pepper in a small bowl.
  3. Season the chicken breasts generously with salt and pepper.
  4. Grill the chicken for about 6-7 minutes on each side until cooked through and the internal temperature reaches 165°F (74°C).
  5. Heat a little oil in a skillet and add the corn, cooking for about 5-7 minutes until slightly charred.
  6. Assemble the dish by topping each chicken breast with the corn mixture and garnishing with chopped cilantro.

Notes

Consider adding diced jalapeños for extra heat or substituting Greek yogurt for a healthier version. This dish pairs well with cilantro lime rice or a refreshing avocado salad.

Nutrition

Find it online: https://www.pennykitchenz.com/mexican-street-corn-chicken/

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