Description
Mexican Street Corn Chicken: Juicy grilled chicken smothered in creamy corn, cheese, and spices. Quick, flavorful, and perfect for a crowd.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds/900g)
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups fresh or frozen corn kernels (about 4 ears if using fresh)
- 2 tablespoons butter
- ⅓ cup mayonnaise
- ⅓ cup Mexican crema or sour cream
- ½ cup cotija cheese, crumbled (can substitute feta)
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
Instructions
- Step 1: Prepare and Cook the Chicken Start by patting the chicken breasts dry with paper towels – this ensures better browning. If the chicken breasts are very thick, consider butterflying them or pounding to an even thickness of about ¾-inch for more even cooking. In a small bowl, mix together the taco seasoning, salt, and pepper, then rub this mixture evenly over both sides of the chicken. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-7 minutes on the first side until deeply golden brown. Flip and continue cooking for another 5-7 minutes or until the internal temperature reaches 165°F. Transfer the chicken to a plate and tent loosely with foil to rest while preparing the topping.
- Step 2: Prepare the Corn Topping In the same skillet (no need to clean it), add the butter and melt over medium-high heat. Add corn kernels and spread them in an even layer. Allow them to cook undisturbed for 2-3 minutes until they begin to char on the bottom. Stir and continue cooking for another 2-3 minutes until you see nice charred spots throughout. Add the minced garlic and diced jalapeño to the skillet and cook for just 30 seconds until fragrant. Transfer the mixture to a medium bowl and let cool for about 5 minutes.
- Step 3: Mix the Topping To your slightly cooled corn mixture, add the mayonnaise, Mexican crema, half of the cotija cheese, chopped cilantro, lime juice, chili powder, and smoked paprika. Stir gently to combine all ingredients thoroughly. Taste and adjust seasonings as needed – perhaps a pinch more salt or an extra squeeze of lime juice to brighten the flavors.
- Step 4: Assemble and Serve Place your rested chicken breasts on a serving platter or individual plates. Generously spoon the Mexican Street Corn topping over each piece of chicken, making sure to cover them completely. Sprinkle with the remaining cotija cheese and garnish with additional cilantro leaves and a light dusting of chili powder if desired. Serve immediately with lime wedges on the side for an extra citrus burst.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg