Mexican Street Corn Chicken
A delicious and easy-to-make chicken dish inspired by the flavors of Mexican street food, featuring spice-rubbed chicken, sautéed corn, and a creamy cotija drizzle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven or grill to 375°F (190°C).
- Combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a bowl.
- Massage the spice mixture over the chicken breasts.
- Sauté the corn in a skillet over medium heat for about 5 minutes until heated through.
- Whisk together the mayonnaise, lime juice, and crumbled cotija cheese in another bowl.
- Cook the chicken on the grill or in the oven for 20-25 minutes until internal temperature reaches 165°F (75°C).
- Top each chicken breast with the sautéed corn mixture and drizzle with the creamy cotija sauce.
- Garnish with fresh cilantro before serving.
Notes
For added depth, marinate the chicken for 30 minutes before cooking. Broil instead of grilling for a smoky flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://ameliasweets.com/2026/06/30/mexican-street-corn-chicken/