Mexican Street Corn Chicken: 4 Tasty Bowls to Savor

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Mexican Street Corn Chicken is a vibrant dish that captures the essence of classic Elote, featuring tender chili-lime chicken and a creamy Cotija corn topping. Combining smoky and tangy flavors, this recipe is perfect for a weeknight dinner or meal prep. With each bite, you will experience a burst of flavor that will transport you to the streets of Mexico. Let’s dive into how to make this delicious dish!

Why You’ll Love This Mexican Street Corn Chicken

This Mexican street corn chicken recipe is not just a meal; it’s an experience. Here are six reasons to fall in love with it:

Combines the beloved flavors of street corn with tender chicken.
Easy to prepare, making it a great choice for quick weeknight dinners.
Perfect for meal prep; enjoy it throughout the week.
Can be customized with different toppings, like avocado or hot sauce.
Rich in protein and flavor, satisfying your hunger.
Adaptable for various diets, including gluten-free options.

This dish is truly a spicy street corn chicken bowl that you will want to share with friends and family.

Ingredients for Mexican Street Corn Chicken

Gather these items:

4 Boneless, Skinless Chicken Thighs (or breasts)
1 Tbsp Lime Juice, freshly squeezed
1 Tbsp Avocado Oil (or olive oil)
1 tsp Chili Powder
1 tsp Cumin Powder
½ tsp Garlic Powder (or 2 minced cloves)
½ tsp Salt
¼ tsp Black Pepper
1 cup Sweet Corn Kernels (fresh or frozen, grilled or charred)
¼ cup Thinly Sliced Red Onion (optional)
½ cup Sour Cream (or plain Greek yogurt)
2 Tbsp Mayonnaise
½ cup Cotija Cheese, crumbled (plus extra for garnish)
1 tsp Chili Powder
1 Lime, cut into wedges
3 cups Cooked Jasmine Rice (white or brown)
Fresh Cilantro, chopped (for garnish)

How to Make Mexican Street Corn Chicken Step-by-Step

Step 1: In a bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken and toss to coat evenly. Marinate for 15–30 minutes (up to 4 hours) in the refrigerator.
Step 2: Heat a skillet over medium-high heat. Add marinated chicken and cook for 8–10 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Rest for 5 minutes, then slice.
Step 3: Char the corn in a hot, dry skillet for 5–7 minutes until lightly browned. In a bowl, mix the charred corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, lime juice, salt, and pepper.
Step 4: Reheat or cook the rice and fluff with a fork. Warm it slightly before assembly for the best texture.
Step 5: Layer each bowl with rice, sliced chicken, and a generous spoonful of the street corn topping. Garnish with cilantro, extra Cotija, and a lime wedge. Serve warm with optional Tajín or hot sauce drizzle.

Pro Tips for the Best Mexican Street Corn Chicken

Keep these in mind:

Perfect for meal prep or a weeknight dinner.
Adjust spice levels to your preference; add more chili powder for heat.
For extra flavor, grill the chicken instead of pan-searing.
Try adding fresh avocado for creaminess and texture.

Best Ways to Serve Mexican Street Corn Chicken

Here are some serving ideas:

Serve it in street corn chicken tacos for a fun twist.
Top with additional Cotija and a squeeze of lime for freshness.
Pair it with a side salad for a complete meal.

How to Store and Reheat Mexican Street Corn Chicken

To store, keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through. This is perfect for one-pot Mexican street corn chicken meal prep!

Frequently Asked Questions About Mexican Street Corn Chicken

What’s the secret to perfect Mexican Street Corn Chicken?

The secret lies in marinating the chicken well to absorb all the flavors. Use fresh lime juice and quality spices for the best results.

Can I make Mexican Street Corn Chicken ahead of time?

Absolutely! You can marinate the chicken and prepare the corn topping a day in advance to save time on busy weeknights.

How do I avoid common mistakes with Mexican Street Corn Chicken?

Ensure the chicken is cooked to the right temperature (165°F / 74°C) to avoid dryness. Avoid overcooking the corn to keep it sweet and crunchy.

Variations of Mexican Street Corn Chicken You Can Try

Here are some delicious variations:

Make a Mexican corn chicken casserole by layering ingredients and baking.
Try it as a Mexican street corn chicken salad for a lighter meal.
For a twist, use shrimp instead of chicken for a seafood version.

No matter how you decide to enjoy this dish, the Mexican street corn chicken will surely be a hit at your table!

Mexican Street Corn Chicken: 4 Tasty Bowls to Savor - Mexican Street Corn Chicken - main visual representation

For more delicious recipes, check out our Gingerbread Tiramisu or Cranberry Custard Pie.

Mexican Street Corn Chicken: 4 Tasty Bowls to Savor - Mexican Street Corn Chicken - additional detail

Additionally, you can learn more about the health benefits of cilantro to enhance your dish!