Mexican Street Corn Grilled Chicken
Grill flamed chicken and creamy corn salad make this Mexican Street Corn Grilled Chicken recipe the perfect fast and easy weeknight dinner.
Servings: 4 People
Ingredients
Grilled Chicken Ingredients
- 4 Boneless chicken breasts
- 1 tbsp Olive oil
- 4 tbsp Taco seasoning
Mexican Street Corn Ingredients
- 4 Corn on the cob
- 1/4 cup Mayo
- 1/4 cup Sour cream
- 2 tbsp Cotija cheese
- 1 tbsp Taco seasoning
- 1/4 cup Chopped cilantro
- 1 Juice from lime
Instructions
- Drizzle the olive oil over the chicken breast and season with a Taco rub.
- Preheat the grill to 400 degrees and set 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.
- Move the chicken to the indirect side and cook until the internal temperature reaches 160 degrees.
- Remove the grilled chicken breast from the grill and let it rest 5-10 minutes.
- Drizzle olive oil all over the corn. Place the corn on the direct side of the grill and rotate every 2-3 minutes to build color and sear on all sides.
- Remove the corn kernels from the cob and add them to a large bowl.
- Add mayo, sour cream, freshly squeezed lime juice, taco seasoning, freshly chopped cilantro and cotija cheese. Mix all the ingredients together.
- To serve, slice the chicken, top with the street corn and enjoy!
Notes
Pressed for time, use frozen fire roasted corn kernels and skip the grill.
Use any protein you like: beef, chicken thighs or pork.
Add diced jalapeno to the street corn for more heat.
Use Tajin as the seasoning in the street corn mix instead of Taco seasoning.
Nutrition
Calories: 584kcal | Carbohydrates: 22g | Protein: 29g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 621mg | Potassium: 561mg | Fiber: 3g | Sugar: 8g | Vitamin A: 864IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 2mg
