Mexican Street Corn Chicken
This vibrant dish combines juicy seasoned chicken with the bold and creamy flavors of elote, the beloved Mexican street corn. Topped with cotija cheese, chili powder, and a zesty lime crema, every bite is an explosion of smoky and tangy goodness.
Grilled chicken topped with creamy elote-style street corn topping for a bold and festive meal.
Nutrition per serving
Ingredients
Chicken
Corn Topping
Crema
Topping
Seasoning
Garnish
Instructions
Season and Prep the Chicken
Pound the chicken breasts to an even thickness of about three quarters of an inch for uniform cooking. Season both sides with chili powder, garlic powder, salt, and pepper. Let the chicken rest at room temperature for 10 minutes while you prepare the corn topping.
Char the Corn
Heat a dry cast iron skillet or grill pan over high heat. Add the corn kernels in a single layer and cook without stirring for 3 to 4 minutes until nicely charred. Stir and continue cooking for another 2 minutes. Remove the corn and set aside to cool slightly.
Cook the Chicken
In the same skillet add a drizzle of oil over medium-high heat. Cook the seasoned chicken breasts for 6 to 7 minutes per side until golden brown on the outside and the internal temperature reads 165 degrees Fahrenheit. Remove from heat and let rest for 5 minutes.
Make the Street Corn Topping
In a bowl combine the charred corn, mayonnaise, half the cotija cheese, lime juice, and a pinch of chili powder. Stir well until everything is evenly coated. Taste and adjust seasoning with salt and additional lime juice as needed.
Assemble and Serve
Spoon the street corn mixture generously over each rested chicken breast. Top with the remaining cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side for extra brightness and a side of Mexican rice or warm tortillas.
Substitutions
Common mistakes
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