Mexican Street Corn Grilled Chicken

What is Mexican Street Corn?

I had my first Elotes, also known as Mexican Street Corn, when I was about 10 years old. And since then I’ve been hooked on the delicious sweet, creamy and spicy concoction.

Sold by street vendors, this delicious treat can be found all over Chicago streets – hence the name “street corn.”

What is it? It’s roasted corn on the cob that’s slathered with crema or mayo, sprinkled with cotija cheese, chili powder, fresh cilantro, and finished with lime juice. It’s creamy, smoky, tangy, slightly spicy, and incredibly addictive.

In this recipe, we transform those same bold flavors into a hearty, protein-packed grilled chicken dish.

Why You’ll Love this Recipe!

• Bold smoky grill flavor
• Creamy, tangy street corn topping
• High-protein and satisfying
• Perfect for meal prep
• Great for summer grilling season
• Ready in under 45 minutes

It’s everything you love about elotes, turned into a complete meal.

Ingredients needed to make Mexican Street Corn Grilled Chicken

• Chicken: lean, boneless chicken breasts grill beautifully and stay juicy when cooked properly. You can also use chicken thighs for extra richness and flavor.

• Seasoning: I used my Taco seasoning on the chicken. Filled with cumin, paprika and lime flavors that elevate the protein.
• Corn: naturally sweet and juicy, grilled corn develops a smoky char that makes this dish shine. Fresh corn gives the best texture, but frozen corn works in a pinch.
• Mayo & Sour Cream: create the creamy base for the street corn mixture and helps bind all the ingredients together.
• Cheese: a crumbly, salty Mexican cheese that gives authentic street corn flavor. It adds savory contrast to the sweet corn.
• Cilantro: bright, herbaceous freshness that cuts through the richness of the sauce.

How to Grill the Perfect Chicken Breast

To get the perfectly tender, juicy and flavorful grilled chicken, temperature management is key. Removing it too late will result is dry meat, which is just unpleasant to eat.

Start by seasoning the chicken breast with Dad’s Taco seasoning. Drizzle some olive oil as the binder and generously cover the meat with flavor. Pat the seasoning in. This will help the seasoning stay on.

Preheat the grill to a high 400 degrees and set it for dual zone cooking. Place the seasoned chicken breast on the direct side first and grill 2-3 minutes per side. Flip and repeat on the other side. Continue this until the grilled chicken develops a nice sear all around.

Next, move the chicken to the indirect side and cook until the internal temperature reaches 160 degrees.

Remove the grilled chicken breasts from the grill and let them rest 5-10 minutes. This slows down the cooking process bring the protein to its ideal temperature of 165 degrees. It also redistributes the juices throughout the meat to ensure a juicy bite every time.

How to make Mexican Street Corn.

Nothing screams summer food more than some sweet corn on the cob! This Elotes street corn recipe bursts with juicy, limey and savory flavors all packed in one bite.

Start by drizzling some olive oil all over the corn. Next, place the corn on the direct side of the grill and rotate every 2-3 minutes to build color and sear on all sides.

The secret to an Elotes street corn is in the toppings. Start by removing the corn kernels. In a bowl, add mayo, sour cream, freshly squeezed lime juice, and Dad’s Taco seasoning. Mix the ingredients together and add in the corn kernels, freshly chopped cilantro and cotija cheese. Give it one last mix. Taste test the corn salad along the way to make sure it has enough seasoning or lime zest to your liking.

Serving Suggestions

The chicken breast is grilled, the Mexican Street Corn in mixed, now it’s time to plate. Personally, I enjoyed this dish by just slicing the chicken into bite size pieces and topping it off with the Elotes corn.

Other variations include:

• Street Corn Chicken Bowls: Serve over cilantro lime rice.
• Low-Carb Option: Serve with cauliflower rice or salad.
• Street Corn Chicken Tacos: Chop chicken and serve in warm tortillas.
• Add Avocado: Creamy and fresh contrast.
• Spicy Version: Add diced chipotle in adobo to the topping.

Leftover Storage

This Mexican Street Corn Grilled Chicken recipe can be refrigerated and enjoyed for days! Make sure to store the street corn separate from the grilled chicken to preserve texture. Both ingredients can be refrigerated for up to 4 days in airtight containers. So enjoy it for lunch or dinner the next day. Mix it up and make chicken tacos or a healthy bowl.

Final Thoughts

Mexican Street Corn Grilled Chicken combines the bold flavors of elote with juicy, perfectly grilled chicken for a meal that’s smoky, creamy, tangy, and satisfying. It’s easy enough for weeknights yet impressive enough for guests.

If you love grilled chicken recipes with big flavor, this one deserves a spot in your rotation.

Fire up the grill and bring street-style flavor to your backyard. Enjoy!

Frequently Asked Questions:

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