Mexican Street Corn Chicken

I've emerge as a massive fan of Mexican street Corn lately! I’ve made Traeger Grilled Mexican avenue Corn, Air Fryer Mexican street Corn and now Mexican street Corn hen.

The mayo aggregate this is historically brushed over grilled corn on the cob is simple to make. It's far going to be our fowl marinade as well as being combined with the corn kernels.

Mexican Street Corn Chicken

To make this combination just integrate mayo, bitter cream, garlic, chili powder, ground red pepper, lime juice, kosher salt, and pepper. Use half of it for the chook marinade and set the other half aside.

Coat the corn at the cob with a bit olive oil and area right on the grill. The corn takes about 12 mins, the chicken takes about 8-nine mins for skinny reduce fowl breasts. I started my corn, waited a few minutes, then introduced the chicken to the grill so they have been achieved at the same time.

Mexican Street Corn Chicken


  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1 tsp lime juice
  • 1/4 tsp ground red pepper
  • 2 tsps garlic paste or fresh minced garlic
  • kosher salt, pepper
  • 4 thin cut chicken breasts
  • 4 ears corn on the cob shucked
  • 1 Tbsp olive oil
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 4 lime wedges

  1. In a bowl add mayo, sour cream, garlic, chili powder, lime juice, ground red pepper, kosher salt, and pepper. Stir until evenly mixed.
  2. Place the chicken breasts in a gallon size plastic bag, add half of the mayo mixture to the bag. Massage the bag until the chicken is evenly coated.
  3. Brush the corn with olive oil on all sides.
  4. Place the corn on a grill over medium to medium high heat. After 4 minutes rotate the corn and add the chicken to the grill. Cook the chicken and corn an additional 4 minutes, flip the chicken and rotate corn again. Cook 4-6 more minutes depending on thickness of chicken.
  5. Remove the chicken and corn from the grill. Let the corn cool slightly and cut the kernels off the cobs.
  6. Put the corn kernels in a bowl and add remaining mayo mixture, cotija cheese, and cilantro. Stir until evenly mixed.
  7. Note: Add the mayo mixture a little at a time until it's the right consistency for your taste, you may not use all of the mayo mixture.
  8. Serve the grilled chicken with the Mexican Street Corn over top and a lime wedge on the side to squeeze over top.

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