Mexican Street Corn Juicy Family

Savor the Flavor: Quick and Delicious Mexican Street Corn Chicken

These quick and delicious Mexican Street Corn Chicken bowls feature juicy chicken pieces simmered in a creamy, zesty sauce robust with corn flavor and topped with crispy cotija cheese. You can whip up this cozy meal in just about 30 minutes, making it a perfect choice for busy weeknights or family gatherings.

Picture this: summer nights filled with laughter, the warmth of the grill sizzling with fresh corn, and the scent of spices dancing in the air. This recipe brings that vibrant street food experience right to your kitchen. Inspired by classic Mexican street corn, we’ve taken beloved flavors and combined them with tender chicken for a meal that is not only delicious but also wholesome and satisfying.

Print

Why You’ll Love This Mexican Street Corn Chicken

This dish is not just tasty; it’s packed with satisfying textures and flavors. The combination of juicy chicken, bursting corn flavors, and tangy crema creates a comforting experience for every bite. Plus, it’s a fantastic way to feed your family something wholesome while keeping meal prep easy and enjoyable.

How to Make Mexican Street Corn Chicken

Ingredients:

• 4 Ears Corn on the Cob (or about 2 ½ cups frozen, but never canned)
• 1 Egg (large, beaten)
• ⅓ Cup Flour
• Kosher Salt
• Black Pepper
• 2 Chicken Breasts (large, boneless, skinless, chopped in 1″ pieces)
• 3 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Tablespoons Chili Powder
• 2 teaspoons Smoked Paprika
• ½ Yellow Onion (minced)
• 2 Cloves Garlic (chopped)
• 1 Tablespoons Salted Butter
• 15 ounces Mexican Crema
• 1 Lime (juiced)
• ¾ Cup Cotija Cheese (crumbled)
• ¼ Cup Cilantro (fresh, chopped)
• 2 Stalks Green Onions (chopped)

Directions:

1. Start by cutting the kernels off 3 of the corn cobs and scrape any additional corn milk into a bowl; this adds extra creaminess to the dish. Grill the last cob of corn until it begins to char, then set aside.
2. In a shallow dish, whisk the egg and set aside. In another shallow bowl, mix flour with 1 teaspoon of each seasoning, including salt and pepper.
3. Season the chicken generously with salt and pepper on both sides. Dredge the chicken pieces first in the egg and then in the seasoned flour. Set the chicken on a plate.
4. Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken and brown for about 5 minutes, turning to achieve a golden color on both sides. Remove the chicken and set aside.
5. In the same skillet, add the butter and sauté the onion until soft, about 5 minutes.
6. Add a tablespoon of olive oil, the corn mixture, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn becomes tender, about 5 minutes.
7. Lower the heat and mix in all but 1/3 cup of the Mexican crema, seasoning with a bit of salt. Return the chicken to the skillet, stirring to combine, and let it warm through for another 5 minutes.
8. Remove from heat and cut the grilled corn off the cob, arranging it on the dish. Mix the remaining crema with lime juice and drizzle over the top.
9. Finish by sprinkling cotija cheese, green onions, and fresh cilantro to add color and freshness to your bowl!

Serving Suggestions for your Mexican Street Corn Chicken

This dish shines on its own, but serve it alongside some warm tortillas or over a bed of fluffy rice for a complete meal. A fresh tomato salad or some avocado slices on the side can elevate it even more.

Storage Tips for Your Leftover Delights

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. This dish stays delicious for about 3 days—just reheat when you’re ready to dive back into that creamy goodness.

Tips for Making the Best Mexican Street Corn Chicken

• For optimal flavor, use fresh, in-season corn; it makes a world of difference!
• Experiment with different spices. If you’re a fan of heat, consider adding some cayenne pepper or jalapeños.
• If you prefer a lighter version, you can swap out the chicken for shrimp or tofu!

Variation Ideas for Everyone

Feel free to make this recipe your own! Try adding black beans for extra fiber or diced tomatoes for freshness. You can also switch up the cheese; feta works brilliantly if cotija isn’t on hand.

FAQs about Mexican Street Corn Chicken

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn is a great alternative and saves you time in prep. Just make sure to cook it thoroughly to enhance those great flavors.

Is this recipe spicy?

The chili powder and smoked paprika give it a mild kick. If you’re sensitive to spice, use less chili powder and adjust to your liking.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and creamy corn sauce ahead of time, then simply reheat when ready to serve. Just keep in mind that fresh flavors will shine the most when made right before serving!

Now that you’re ready to recreate this exciting and delicious dish, gather your ingredients, and let’s get cooking! It’s time to bring the vibrant flavors of Mexico into your kitchen!