It is likely no surprise to you that I love cooking. I love capturing memories through food and being able to share those moments. And I also love how food, with a single bite, can instantly transport you to a new place!

I was craving Mexican food for weeks on end, so I knew I had to create a dish filled with bold, fresh, and earthy flavors that would transport me anywhere but Michigan!

This Easy Mexican Street Corn Grilled Chicken did just that! The street corn salsa, which is fresh and vibrant with charred corn and bursts of lime juice and cojita cheese, is a natural match for grilled chicken breast seasoned with just the right amount of chili powder.

No matter where you are actually making this Mexican street corn grilled chicken, you will immediately feel as if you are vacationing elsewhere! Want to travel to the Caribbean instead? These Jerk Chicken Tacos with Pineapple Mango Slaw are also made-from-scratch and just as good too!

Street corn grilled chicken on a serving platter with limes and cilantro.

I think my favorite part of this dish is how the grilled street corn salsa pairs with the chicken. The street corn salsa is delicious on its own, as is the chicken, but when eaten together, it makes the perfect bite!

Grilling the corn on the cob makes a huge difference for the corn salsa; it adds a whole new level of smoky and slightly caramelized flavor! You can't go wrong with those beautiful golden-brown grill marks.

After many tests, I found the perfect balance of mayo, lime, salt, and cheese to prevent the salsa from becoming soggy, while ensuring it is bursting with flavor! Mayonnaise or Mexican crema is traditionally added on top of Mexican street corn to hold the rest of the ingredients on top but I think it makes the perfect rich and creamy sauce.

(If you don't have time to grill your corn, don't worry! You can absolutely use canned/frozen corn or Skillet Roasted Corn and this dish would still be delicious!) And one last note about the corn salsa - it makes an amazing dip with tortilla chips, but can also be an excellent salad topping as well!

Just as grilling brings new levels of flavor and texture to the corn, it does the same for the marinated chicken! The grill not only deepens the bold and fresh flavors from the simple cilantro lime marinade - the juice from two whole limes, a splash of sweetness from the agave, and beautifully balanced seasoning from household staples like garlic, onion, and chili powder - but it also creates a crispy char on the outside. And again, I can't get enough of those beautiful golden-brown grill marks!

The corn salsa is the perfect complement to the chicken. The finishing touch of fresh cilantro and cotija cheese sprinkled on top completes the whole dish, making it a 1000/10! 👍🏼👍🏼👍🏼

Ingredients

Instructions

Cilantro lime chicken marinade in a glass bowl.

Step 1: Add chicken to a large bowl. Top with olive oil, fresh lime juice, agave, chopped cilantro, garlic powder, onion powder, chili powder, smoked paprika, and salt. Mix until the chicken is fully coated. Set aside for at least 30 minutes.

Sauce for street corn salsa in a bowl with a whisk.

Step 2: While the chicken marinates, make the sauce for the street corn salsa by adding jalapeño, green onions, garlic, mayonnaise, olive oil, zest and juice of lime, smoked paprika, and salt to a medium bowl. Whisk to combine.

⭐️ Quick Tip! The longer you marinate the chicken, the more flavor it can absorb. Make sure to marinate it for at least 30 minutes, but you can also marinate it longer, up to overnight for maximum flavor.

Step 3: Preheat your grill to 425 degrees F. Brush olive oil over the corn cobs.

Cilantro lime marinated chicken on a grill.

Step 4: Add marinated chicken to one side of the grill and the corn to the other side. Cook, untouched with the grill closed, for 5 to 7 minutes, then flip and cook on the other side, another 5 to 7 minutes, or until the internal temperature of the chicken reaches 165 degrees F.

Step 5: Allow corn to cool for a few minutes, then carefully cut it off the cob. Add corn to the bowl with the mayonnaise sauce.

Street corn salsa mixed in a clear bowl.

Step 6: Add chopped cilantro and cotija cheese to the corn mixture. Gently toss to combine.

Street corn grilled chicken on a serving platter with a fork.

Step 7: To serve, place grilled chicken on a large platter. Spoon corn salsa over top. Garnish with additional cotija cheese, fresh cilantro, lime wedges, and a drizzle of Mexican crema.

My Top Tips!

⭐️ The longer you marinate the chicken, the more flavor it can absorb so make sure to marinate it for at least 30 minutes, but you can also marinate it longer, up to overnight for maximum flavor!

⭐️ Mexican crema is a creamy, slightly tangy condiment that's similar to sour cream. It's not as thick as sour cream and has a milder flavor, perfect for drizzling over top. If you can’t find crema, you can use sour cream mixed with some cold water to thin it out.