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Mexican Street Corn Chicken Recipe – Creamy, Cheesy & Flavorful

Mexican Street Corn Chicken Recipe – Creamy, Cheesy & Flavorful

Elevate your dinner game with a fiesta of flavors that brings the vibrant street food scene of Mexico right to your table. Mexican Street Corn Chicken transforms the beloved elote into a mouthwatering main course perfect for weeknight dinners or weekend gatherings. This fusion dish combines succulent chicken with creamy, tangy, and slightly spicy elements, creating a symphony of textures and flavors that’s both comforting and exciting.

 

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

For the Corn Topping:

  • 4 cups fresh or frozen corn kernels
  • 1 tablespoon butter
  • 1/2 red onion, finely diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced (optional)
  • 1/3 cup mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese, crumbled (plus more for garnish)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

For Garnish:

  • Lime wedges
  • Extra cotija cheese
  • Chopped cilantro
  • Tajin seasoning or chili powder

Instructions

Step 1: Prepare the Chicken Marinade
In a bowl, combine olive oil, lime juice, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly.

Step 2: Marinate the Chicken
Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes (2 hours is better for more flavor).

Step 3: Prepare the Corn Topping
Heat a large skillet over medium-high heat. Add butter and once melted, add corn kernels. Cook undisturbed for 2-3 minutes until corn begins to char slightly. Stir and continue cooking for another 3-4 minutes until nicely roasted with charred spots.

Step 4: Complete the Corn Mixture
Add diced red onion, garlic, and jalapeño (if using) to the skillet. Cook for another 2-3 minutes until vegetables have softened. Remove from heat and transfer to a large bowl to cool for about 5 minutes.

Step 5: Make the Elote Sauce
To the slightly cooled corn mixture, add mayonnaise, crema (or sour cream), cotija cheese, cilantro, lime juice, chili powder, and smoked paprika. Stir to combine thoroughly. Season with salt and pepper to taste.

Step 6: Cook the Chicken
Heat a grill pan or outdoor grill to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.

Step 7: Assemble the Dish
Place grilled chicken on a serving platter. Generously spoon the corn mixture over each chicken breast, allowing it to cascade over the sides.

Step 8: Garnish and Serve
Sprinkle additional cotija cheese, chopped cilantro, and a dusting of Tajin or chili powder over the top. Serve with lime wedges on the side.

 

Notes

  • Corn options: Fresh corn cut from the cob provides the best flavor. For extra smoky flavor, grill corn on the cob first, then cut off kernels.
  • Make ahead: Corn topping can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.
  • Heat level: Adjust spice by adding more jalapeño or a pinch of cayenne pepper.
  • Cheese alternatives: If cotija is unavailable, substitute with feta or Parmesan.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://juicymeatrecipes.com/mexican-street-corn-chicken-recipe-creamy-cheesy-flavorful/