This recipe combines the beloved flavors of Mexican street corn with juicy grilled chicken to create a satisfying one-bowl meal perfect for summer dinners or quick lunches. With a creamy lime crema sauce, fresh cilantro, and a hint of spice, this dish is bound to become a comfort food favorite.
Ingredients
Scale:
1 ½ pounds boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper, to taste
4 cups fresh corn kernels (about 4-5 ears of corn, grilled or roasted)
1 cup diced red bell pepper
1/2 cup diced red onion
1 jalapeño, finely chopped
1/2 cup crumbled feta cheese or cotija cheese
1/4 cup mayonnaise
1 tablespoon lime juice
1 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup sour cream or Greek yogurt
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons chopped fresh cilantro
Salt, to taste
Chopped fresh cilantro for garnish
Spicy corn salsa (optional)
Instructions
In a bowl, combine olive oil, chili powder, garlic powder, cumin, salt, and pepper. Add the chicken and coat it evenly with the marinade. Let it sit for at least 15 minutes or refrigerate for up to 2 hours.
Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes per side until fully cooked. The internal temperature should reach 165°F (75°C). Remove from the grill and let it rest for 5 minutes before slicing.
If using fresh corn, grill or roast the corn until slightly charred. Cut the kernels off the cob and place them in a large bowl. Add diced red bell pepper, red onion, chopped jalapeño, cheese, mayonnaise, lime juice, smoked paprika, salt, and pepper. Mix well.
In a small bowl, mix together sour cream, lime juice, lime zest, chopped cilantro, and salt. Stir until smooth.
In a serving bowl, place a scoop of the street corn salad. Top with sliced grilled chicken, a drizzle of lime crema sauce, and sprinkle with cilantro. Serve immediately.
