Mexican Street Corn Chicken: A Flavorful & Easy Recipe

Mexican street corn chicken: just the name conjures up images of smoky grills, vibrant flavors, and the pure joy of summer. Imagine sinking your teeth into juicy, perfectly cooked chicken, slathered in a creamy, tangy sauce, and bursting with the sweet, charred goodness of elote. If that sounds like your kind of meal, then you’ve come to the right place!

Inspired by the iconic Mexican street food, elote, this recipe takes all the best elements of that beloved corn on the cob and transforms them into a satisfying and surprisingly easy chicken dish. Elote itself has deep roots in Mexican culture, a simple yet flavorful snack sold by street vendors for generations. The combination of grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice is a symphony of flavors that’s both comforting and exciting.

But why is Mexican street corn chicken so irresistible? It’s the perfect balance of textures – the tender chicken, the creamy sauce, the slight crunch of the corn. It’s also incredibly versatile. Serve it over rice, in tacos, or even on its own with a side of grilled vegetables. Plus, it’s a crowd-pleaser! Whether you’re hosting a backyard barbecue or simply looking for a delicious weeknight dinner, this recipe is guaranteed to be a hit. Get ready to experience a fiesta of flavors in every bite!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• For the Mexican Street Corn Sauce:
• 1 tbsp olive oil
• 1/2 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 jalapeno, seeded and minced (optional, for extra heat)
• 1 (15 ounce) can corn, drained
• 1/2 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese, plus more for garnish
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice, plus lime wedges for serving
• 1/4 tsp chili powder
• Salt and pepper to taste
• For Serving (Optional):
• Tortillas (corn or flour)
• Chopped fresh cilantro
• Lime wedges
• Hot sauce

Preparing the Chicken:

1. Season the Chicken: In a medium bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. I like to let this sit for at least 15 minutes, or even longer in the fridge (up to a few hours), to allow the flavors to meld. The longer it marinates, the more flavorful the chicken will be!
2. Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C).
3. Remove from Pan: Once the chicken is cooked, remove it from the skillet and set aside. We’ll add it back in later to coat it in that delicious Mexican street corn sauce.

Making the Mexican Street Corn Sauce:

1. Sauté the Aromatics: In the same skillet you used to cook the chicken (this will pick up some of those delicious chicken flavors!), heat the olive oil over medium heat. Add the chopped red onion and cook for about 3-5 minutes, or until softened and translucent.
2. Add Garlic and Jalapeno: Add the minced garlic and jalapeno (if using) to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Incorporate the Corn: Add the drained corn to the skillet and cook for about 3-5 minutes, stirring occasionally, until the corn is slightly toasted and heated through. This step helps to bring out the natural sweetness of the corn.
4. Create the Creamy Base: Reduce the heat to low. In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper. This is where the magic happens! Taste and adjust the seasonings as needed. I sometimes add a pinch of sugar if I want a touch more sweetness.
5. Combine Sauce and Corn: Pour the creamy sauce mixture into the skillet with the corn, red onion, garlic, and jalapeno. Stir well to combine, ensuring that all the ingredients are evenly coated in the sauce.
6. Simmer the Sauce: Let the sauce simmer for a few minutes, stirring occasionally, until it’s heated through and slightly thickened. Be careful not to boil the sauce, as this can cause it to separate.

Bringing it All Together:

1. Add the Chicken: Add the cooked chicken back into the skillet with the Mexican street corn sauce. Stir gently to coat the chicken evenly in the sauce.
2. Heat Through: Let the chicken simmer in the sauce for another 2-3 minutes, or until it’s heated through and the sauce has thickened slightly.
3. Taste and Adjust: Give the mixture a final taste and adjust the seasonings as needed. You might want to add more salt, pepper, lime juice, or chili powder, depending on your preferences.

Serving Suggestions:

1. Serve as a Main Course: Spoon the Mexican street corn chicken over rice, quinoa, or your favorite grain. Garnish with extra crumbled cotija cheese, chopped fresh cilantro, and lime wedges.
2. Make Tacos or Burritos: Warm tortillas (corn or flour) and fill them with the Mexican street corn chicken. Top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, avocado, and hot sauce.
3. Create a Salad: Serve the Mexican street corn chicken over a bed of mixed greens. Add other salad ingredients, such as black beans, avocado, cherry tomatoes, and a drizzle of your favorite dressing. A simple vinaigrette works well.
4. Enjoy as an Appetizer: Serve the Mexican street corn chicken as a dip with tortilla chips or crackers.
5. Add to Bowls: Create a vibrant bowl with a base of rice or quinoa, then top with the Mexican street corn chicken, black beans, avocado, pico de gallo, and a dollop of sour cream or Greek yogurt.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeno (or omit it altogether) to control the spice level of the dish. You can also add a pinch of cayenne pepper to the chicken or sauce for extra heat.
• Cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
• Vegetarian Option: Replace the chicken with black beans or chickpeas for a vegetarian version.
• Make it Ahead: You can prepare the Mexican street corn sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before adding the chicken.
• Grilling Option: Grill the chicken instead of cooking it in a skillet for a smoky flavor.
• Slow Cooker Option: For a hands-off approach, you can cook the chicken in a slow cooker. Place the seasoned chicken in the slow cooker and pour the Mexican street corn sauce over it. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken with two forks before serving.
• Add More Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or poblano peppers.
• Cream Cheese Variation: For an extra creamy sauce, add 2-4 ounces of softened cream cheese to the sauce mixture.
• Lime Zest: Add a teaspoon of lime zest to the sauce for an extra burst of citrus flavor.

Storage Instructions:

Store any leftover Mexican street corn chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a skillet or microwave until heated through.

Nutritional Information (Approximate):

(Note: Nutritional information will vary depending on the specific ingredients and portion sizes used.)

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams
• Fat: 20-30 grams
• Carbohydrates: 20-30 grams

Why This Recipe Works:

This Mexican street corn chicken recipe is a winner because it combines the best of both worlds: tender, flavorful chicken and the irresistible taste of Mexican street corn. The creamy, tangy, and slightly spicy sauce perfectly complements the chicken, creating a dish that’s both satisfying and addictive. It’s also incredibly versatile, as you can serve it in so many different ways, from tacos to salads to bowls. Plus, it’s relatively easy to make, even on a busy weeknight. The use of readily available ingredients and simple cooking techniques makes this recipe accessible to cooks of all skill levels. The ability to customize the spice level and add your own personal touches ensures that you can create a dish that perfectly suits your taste preferences. And let’s be honest, who can resist the combination of chicken and Mexican street corn flavors? It’s a guaranteed crowd-pleaser!

Frequently Asked Questions (FAQ):

Conclusion:

This Mexican Street Corn Chicken recipe isn’t just another dinner option; it’s a flavor explosion waiting to happen! From the juicy, perfectly cooked chicken to the creamy, tangy, and slightly spicy corn topping, every bite is a celebration of vibrant textures and tastes. I truly believe this dish will become a new family favorite, and here’s why you absolutely must give it a try. First and foremost, the combination of sweet corn, zesty lime, creamy mayonnaise, and a kick of chili powder is simply irresistible. It elevates the humble chicken breast to something truly special. Forget boring, bland chicken dinners – this recipe injects a serious dose of excitement into your weeknight routine. The char from the grill (or pan!) adds a smoky depth that complements the sweetness of the corn beautifully. It’s a symphony of flavors that will have your taste buds singing! But the best part? It’s incredibly versatile! Serve it as is with a side of Mexican rice and black beans for a complete and satisfying meal. Or, get creative! Shred the chicken and use it as a filling for tacos or quesadillas. Imagine the deliciousness of Mexican Street Corn Chicken tacos topped with a sprinkle of cotija cheese and a squeeze of lime – pure perfection! You could also chop it up and toss it into a salad for a lighter, yet equally flavorful, lunch option. Looking for variations? Feel free to experiment with different cheeses. Cotija is traditional, but crumbled feta or even a sharp cheddar would work wonderfully. If you’re feeling adventurous, add a pinch of smoked paprika to the corn mixture for an extra layer of smoky flavor. For those who prefer a milder spice level, reduce the amount of chili powder or omit it altogether. And if you’re a cilantro lover like me, don’t be shy about adding a generous handful of chopped cilantro to the finished dish. I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s quick, easy, and packed with flavor – the perfect combination for a busy weeknight. Plus, it’s a guaranteed crowd-pleaser, so it’s also a great option for entertaining. So, what are you waiting for? Gather your ingredients, fire up the grill (or heat up your pan), and get ready to experience the magic of Mexican Street Corn Chicken. I promise you won’t be disappointed. And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did you serve it with? What did your family think? I’m always eager to learn from your experiences and see how you’ve made this recipe your own. Your feedback is invaluable, and it helps me continue to create delicious and inspiring recipes for you. Happy cooking!

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