30-Minute Mexican Street Corn Chicken: Smoky & Irresistible

Name: 30-Minute Mexican Street Corn Chicken: Smoky & Irresistible
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 cup mayonnaise; 1/2 cup sour cream; 1 tsp chili powder; 1/2 tsp smoked paprika; 1 clove garlic, minced; 1 lime, juiced; 1/4 cup chopped cilantro; 1/2 cup crumbled cotija cheese; 2 ears corn, grilled and kernels removed; Salt and pepper to taste

Author: Carry

Published: July 14, 2025

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The first time I tasted Mexican street corn chicken at a bustling mercado in Mexico City, fireworks went off in my mouth—that perfect harmony of smoky charred corn, tangy lime, and creamy cotija cheese clinging to juicy grilled chicken. I remember standing there, sauce dribbling down my chin, thinking “I need to recreate this magic at home.” Turns out? It’s shockingly simple.

This Mexican street corn chicken recipe brings all that irresistible street food energy to your backyard grill in under 30 minutes. The genius lies in that luscious sauce—mayo and sour cream whipped with chili powder and smoked paprika becomes this silky blanket of flavor that makes even weeknight chicken feel like a fiesta. Pro tip from my abuela friend Maria: always use freshly grilled corn. Those blackened kernels add this incredible caramelized sweetness you just can’t get from frozen.

Table of Contents

Why You’ll Love This Mexican Street Corn Chicken

Let me tell you why this recipe has become my go-to summer dish (okay, let’s be real—I make it year-round):

Weeknight warrior: From fridge to table in under 30 minutes—that’s faster than takeout!
Flavor bomb: Smoky, creamy, tangy, with just the right kick from that chili-lime combo
Party trick: Always disappears first at potlucks (I’ve seen people lick their plates, no shame)
Actually balanced: Protein-packed chicken meets veggie-loaded corn—guilt-free indulgence

Pro tip: Double the sauce. You’ll want extra for drizzling on everything from tacos to baked potatoes later.

Ingredients for Mexican Street Corn Chicken

Here’s your grocery list for flavor town—gather these simple ingredients and let’s make magic happen:

For the chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- Kosher salt & freshly ground black pepper
The creamy sauce:
- 1 cup mayonnaise (Duke’s or Hellmann’s works best)
- 1/2 cup sour cream
- 1 tsp chili powder (I use ancho)
- 1/2 tsp smoked paprika (trust me—this is non-negotiable)
- 1 clove garlic, minced
- Juice from 1 lime (about 2 tbsp)
- 1/4 cup chopped fresh cilantro
The good stuff on top:
- 2 ears corn, grilled and kernels removed
- 1/2 cup crumbled cotija cheese (pack it lightly)

Watch out! Low-fat mayo makes the sauce too runny, and pre-shredded cheese lacks that authentic crumbly texture.

Ingredient Notes & Substitutions

Cotija cheese is the salty, crumbly star here—it’s like Mexican feta. Can’t find it? Aged feta works in a pinch (just don’t tell my abuela I said that). For the smoked paprika, regular paprika plus a tiny pinch of chipotle powder can fake it, but the real deal adds that campfire kiss.

That lime juice? Fresh squeezed only—bottled stuff tastes like sadness. No fresh corn? Frozen grilled corn from Trader Joe’s saves the day. And if cilantro tastes like soap to you? Skip it—the dish will still shine.

How to Make Mexican Street Corn Chicken

Okay, let’s get cooking! This Mexican street corn chicken comes together so easily—you’ll be amazed how restaurant-quality it tastes. First, fire up your grill to medium-high heat (about 400°F). While that’s heating, pat your chicken breasts dry—this helps get those beautiful grill marks. Season both sides generously with salt and pepper (don’t be shy now!).

When your grill’s hot, lay those chicken breasts diagonally across the grates. Why diagonal? It gives you those perfect crosshatch char marks that make everyone say “wow!” Grill for 6-7 minutes per side—I always set a timer because I get distracted chatting. The chicken’s ready when it hits 165°F internally and the juices run clear. Pro tip: Let it rest for 5 minutes before saucing—this keeps all those precious juices inside!

Grilling the Chicken

Here’s how to nail perfectly juicy chicken every time: use the “finger test”—properly cooked chicken should feel firm but still springy when pressed. Want extra char? Leave it on 30 seconds longer per side—those crispy edges are flavor gold! Just don’t overdo it or you’ll sacrifice moisture.

Preparing the Street Corn Topping

While the chicken rests, mix your sauce: whisk together mayo, sour cream, spices, garlic, lime juice and cilantro until silky smooth. Fold in those gorgeous grilled corn kernels and half the cotija—save the rest for sprinkling at the end. The sauce should coat the back of a spoon thickly—add a splash of milk if too thick.

Tips for Perfect Mexican Street Corn Chicken

After making this dish countless times (and maybe burning a batch or two), here are my hard-earned secrets for Mexican street corn chicken perfection:

Get that corn smoking hot: Char the ears directly on the grill grates until kernels blister—that deep caramelization makes all the difference
Patience is key: Let grilled chicken rest 5 minutes before saucing so it stays juicy (I know, resisting that first bite is torture!)
Spice to your life: Start with 1 tsp chili powder, then taste and add more if you want that extra kick
Sauce smart: Brush sauce on just before serving to keep your grilled chicken crisp, not soggy

Oh—and always make extra corn topping. You’ll want leftovers for tomorrow’s omelet!

Serving Suggestions for Mexican Street Corn Chicken

This chicken shines brightest when served family-style—pile those saucy breasts on a big platter surrounded by all the fiesta fixings! My go-to setup: fluffy Mexican rice (the kind with tomato and cumin), smoky black beans, and a bright avocado-cucumber salad to cut through the richness. For meal prep? Layer everything in bowls with extra lime wedges—the flavors get even better overnight!

Storing and Reheating Mexican Street Corn Chicken

Here’s the deal—leftovers (if you have any!) keep beautifully for up to 3 days, but store the sauce separately from the chicken to prevent sogginess. I tuck mine in airtight containers with the corn topping in its own little bowl. When reheating, skip the microwave—it turns the chicken rubbery. Instead, pop it in a 350°F oven for 10-12 minutes until just warmed through, then slather with that creamy sauce. Pro tip: Sprinkle fresh cotija on after reheating for that just-made texture!

Mexican Street Corn Chicken FAQ

Can I bake instead of grill?
Absolutely! Heat your oven to 400°F and bake the chicken for about 20 minutes—just flip halfway through. You won’t get those gorgeous grill marks, but the flavor will still knock your socks off. For extra smokiness, I’ll sometimes broil the corn topping for 2-3 minutes at the end.

Can I make this ahead?
Prep the sauce up to 2 days in advance (the flavors actually deepen!), but wait to grill the chicken and corn until serving time. Store the sauce in an airtight container—just give it a good stir before using since it might separate slightly.

Vegetarian version?
Instead of chicken, try thick cauliflower steaks! Slice a whole head into 1-inch slabs, brush with oil, and grill or roast until tender. The creamy corn topping tastes incredible on pretty much anything I’ve even used it on portobello mushrooms!

Nutritional Information

Just so you know, these numbers are estimates your actual totals might vary depending on how heavy-handed you are with that delicious cotija cheese! For one saucy chicken breast with all the fixings, you’re looking at about 420 calories, with a fantastic 32g of protein to keep you full. The carbs stay reasonable at 12g thanks to all that fresh corn goodness.

Want to lighten it up? Try Greek yogurt instead of sour cream (I won’t tell!). But honestly? Some dishes are worth every creamy, cheesy bite—and this Mexican street corn chicken is absolutely one of them.

Alright, amigos—now it’s your turn! I’d love to hear how your Mexican street corn chicken turns out.

Until next time, keep those grills hot and those plates messy! You can also find more inspiration on our Pinterest page.