Mexican Street Corn Chicken
I have become a huge fan of Mexican Street Corn recipes lately! I’ve made Traeger Grilled Mexican Street Corn, Air Fryer Mexican Street Corn and now Mexican Street Corn Chicken.
How to make Mexican Street Corn Chicken
The mayo mixture that is traditionally brushed over grilled corn on the cob is easy to make.
It is going to be our chicken marinade as well as being mixed with the corn kernels.
To make this mixture just combine mayo, sour cream, garlic, chili powder, ground red pepper, lime juice, kosher salt, and pepper.
Use half of it for the chicken marinade and set the other half aside.
Coat the corn on the cob with a little olive oil and place right on the grill.
The corn takes about 12 minutes, the chicken takes about 8-9 minutes for thin cut chicken breasts.
I started my corn, waited a few minutes, then added the chicken to the grill so they were done at the same time.
Rotate the corn a few times and flip the chicken halfway through.
Let the corn cool slightly, then using a sharp knife cut the kernels right off the cob and into a bowl.
To the corn kernels add some fresh cilantro, cotija cheese, and the mayo mixture from earlier.
I used all of the remaining mixture, but add a few spoonfuls at a time until it’s a good consistency for you.
You may or may not use it all.
Top the chicken with the Mexican Street Corn mixture and serve with a lime wedge on the side.
We were lucky enough to have leftovers.
I diced the chicken and mixed it in with the corn.
So for lunch the next day we dipped tortilla chips in it and it was so good!
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More recipes similar to Mexican Street Corn Chicken for you…
Maple Mustard Grilled Chicken
Grilled Mexican Chicken
Wasabi Ginger Grilled Chicken
and Pickled Brined Grilled Chicken!
Mexican Street Corn Chicken Enchiladas
Chicken Birria Tacos
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Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Mexican Street Corn Chicken
Mexican street corn salad served over juicy grilled chicken
Ingredients
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 tsps garlic paste or fresh minced garlic
- 1 tsp chili powder
- 1 tsp lime juice
- 1/4 tsp ground red pepper
- kosher salt, pepper
- 4 thin cut chicken breasts
- 4 ears corn on the cob shucked
- 1 Tbsp olive oil
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 4 lime wedges, Tajin seasoning
Instructions
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In a bowl add mayo, sour cream, garlic, chili powder, lime juice, ground red pepper, kosher salt, and pepper. Stir until evenly mixed.
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Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Massage the bag until the chicken is evenly coated.
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Brush the corn with olive oil on all sides.
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Place the corn on a grill over medium to medium high heat. After 4 minutes rotate the corn and add the chicken to the grill. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Cook 4-6 more minutes depending on thickness of chicken.
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Remove the chicken and corn from the grill. Let the corn cool slightly and cut the kernels off the cobs.
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Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. Stir until evenly mixed.
Note: Add the mayo mixture a little at a time until it's the right consistency for your taste, you may not use all of the mayo mixture.
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Serve the grilled chicken with the Mexican Street Corn over top and a lime wedge on the side to squeeze over top and sprinkle with Tajin seasoning.
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