EASY Mexican Street Corn Grilled Chicken

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

EASY Mexican Street Corn Grilled Chicken

This Easy Mexican Street Corn Grilled Chicken is packed with bold, fresh, and earthy flavors. 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 marinated grilled chicken breast seasoned with just the right amount of chili powder.

Course Lunch, Main Course

Cuisine American, Mexican

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Salt

Prep Time 20

Cook Time 10

Marinating Time 30

Total Time 1

Servings servings

Calories 248kcal

Author Alana Lieberman

Cost $20

Equipment

Ingredients

For the Cilantro Lime Chicken

3 boneless skinless chicken breasts, butterflied into 6 pieces
2 tablespoons olive oil
2 limes, juiced
1 tablespoon agave
¼ cup chopped cilantro
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon smoked paprika
½ teaspoon kosher salt

For the Street Corn Salsa

4 corn cobs, husk and silk removed
1 jalapeño, diced small
1 green onion, green parts only, thinly sliced
1 garlic clove, minced
2 tablespoons mayonnaise
1 tablespoon olive oil, plus extra for brushing corn
Zest and juice of 1 lime
¼ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ cup chopped cilantro
¼ cup crumbled cotija cheese

For Topping

Additional crumbled cotija cheese
Fresh cilantro
Mexican crema

Instructions

To marinate the chicken: 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.
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.
Preheat your grill to 425 degrees F. Brush olive oil over the corn cobs.
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.
Allow corn to cool for a few minutes, then carefully cut it off the cob. Add corn to the bowl with the mayonnaise sauce.
Add chopped cilantro and cotija cheese to the corn mixture. Gently toss to combine.
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.

Notes

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.
For a quicker recipe, you can use drained plain canned corn or fire roasted corn and skip the grilling. Just add corn directly to the sauce and stir to coat.
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.

Nutrition