Mexican Street Corn Chicken Recipe

Mexican Street Corn, or Elote, is a beloved street food staple renowned for its perfect blend of smoky, creamy, spicy, and tangy flavors. Traditionally, corn on the cob is grilled over open flames, then slathered with a luscious coating of mayonnaise or crema, sprinkled with cotija cheese, chili powder, fresh lime juice, and chopped cilantro. The result is a mouthwatering combination of textures and bold tastes that instantly transports you to the lively streets of Mexico.

Mexican Street Corn Chicken marries this iconic corn flavor profile with succulent chicken breasts or thighs, creating a dish that’s bursting with flavor and perfect for a satisfying weeknight dinner, weekend BBQ, or festive gathering. Juicy, grilled or pan-seared chicken is infused with smoky chili and lime seasonings, then topped with a creamy Mexican street corn-inspired sauce and garnished with fresh herbs and cheese.

This recipe celebrates the rich, layered complexity of Mexican cuisine while offering a versatile, protein-packed meal that’s easy to prepare at home. Whether you prefer your chicken grilled, baked, or cooked on the stovetop, this dish promises to be a crowd-pleaser.

How to Make Mexican Street Corn Chicken: Detailed Step-by-Step Guide

Step 1: Marinating the Chicken for Maximum Flavor

1.1 Choosing Your Chicken:
Select fresh, boneless, skinless chicken breasts or thighs. Thighs have more fat and tend to stay juicier, but breasts are leaner and cook faster. For this recipe, either works well.

1.2 Preparing the Marinade:
In a small bowl, combine the following dry spices:

• 1 teaspoon chili powder — adds warmth and subtle heat

• 1 teaspoon smoked paprika — imparts a rich smoky flavor reminiscent of grilled corn

• 1 teaspoon ground cumin — brings earthy depth

• ½ teaspoon garlic powder and onion powder — for savory notes

• ½ teaspoon salt and ¼ teaspoon freshly ground black pepper — to enhance all flavors

Next, add 1 tablespoon olive oil and juice of 1 lime to the dry spice mix. The oil helps the spices adhere and infuses moisture, while lime juice adds brightness and tenderizes the meat.

1.3 Applying the Marinade:
Place your chicken breasts or thighs in a shallow baking dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is fully coated by massaging the marinade into the meat with your hands or turning the bag to distribute evenly.

1.4 Marination Time:
Cover the dish tightly with plastic wrap or seal the bag. Refrigerate for at least 30 minutes, but ideally up to 2 hours. The longer marination allows the chicken to soak up the flavors deeply. Avoid marinating more than 6 hours, as the acid in lime juice can break down the meat texture too much.

Step 2: Preparing the Mexican Street Corn Sauce with Fresh Ingredients

2.1 Corn Preparation:
You can use fresh corn cut from the cob or thawed frozen corn kernels. Fresh corn offers a sweeter, juicier bite, while frozen corn is convenient year-round.

2.2 Making the Sauce Base:
In a medium mixing bowl, whisk together:

• ½ cup mayonnaise — traditional base giving creamy richness

• ½ cup sour cream — adds tang and balances the mayo’s richness

• 1 clove garlic, finely minced or pressed — for pungent aromatic flavor

• 1 teaspoon chili powder — add more or less to adjust heat level

• Juice of 1 lime — for acidity and freshness

Whisk until smooth and homogenous.

2.3 Incorporating the Corn and Cheese:
Stir in 1 cup of corn kernels and ½ cup crumbled cotija cheese. Cotija is a salty, crumbly Mexican cheese that mimics feta but is drier. If cotija is unavailable, use feta or even finely grated Parmesan as a substitute.

2.4 Fresh Herbs and Final Seasoning:
Add 2 tablespoons chopped fresh cilantro for herbal brightness. Season with salt to taste. Mix thoroughly, then refrigerate while the chicken marinates. This resting time allows the flavors to meld.

Step 3: Cooking the Chicken Perfectly

Choose your preferred method: grilling, stovetop searing, or oven-baking.

Option A: Grilling

3.1 Preheat Grill:
Light your grill or preheat a grill pan over medium-high heat (around 400°F or 200°C). Ensure grill grates are clean and oiled to prevent sticking.

3.2 Prepare Chicken for the Grill:
Remove chicken from marinade, shaking off any excess to avoid flare-ups. Let the chicken come to room temperature for 10 minutes if possible to ensure even cooking.

3.3 Grill the Chicken:
Place chicken on the grill. Cook for approximately 5-7 minutes per side, flipping only once to get beautiful grill marks and avoid drying out the meat.

3.4 Check for Doneness:
Use an instant-read thermometer inserted into the thickest part of the chicken. It should read 165°F (74°C) for safe consumption.

3.5 Resting:
Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes to redistribute juices.

Option B: Stovetop Cooking

3.1 Heat Skillet:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

3.2 Cook the Chicken:
Place marinated chicken in the skillet, leaving space between pieces. Cook 6-8 minutes per side without moving to allow a golden crust to form.

3.3 Check Internal Temperature:
Again, use a meat thermometer to ensure 165°F (74°C).

3.4 Rest:
Remove from heat and let rest under foil for 5 minutes.

Option C: Oven Baking

3.1 Preheat Oven:
Set oven to 400°F (200°C).

3.2 Prepare Baking Tray:
Line a baking sheet with parchment paper or foil for easy cleanup. Place marinated chicken spaced evenly.

3.3 Bake:
Cook for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

3.4 Rest:
Let chicken rest for 5 minutes.

Step 4: Final Assembly and Serving

4.1 Plate the Chicken:
Arrange each cooked chicken breast or thigh on individual plates.

4.2 Add the Mexican Street Corn Sauce:
Generously spoon the creamy corn mixture over each piece. Make sure to include plenty of corn kernels and cotija cheese for texture and flavor.

4.3 Garnish:
Top with extra crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajín seasoning for an added zing and color contrast.

4.4 Serve with Lime Wedges:
Place lime wedges on the side to allow diners to squeeze fresh lime juice, brightening the dish further.

Step 5: Suggested Side Dishes and Pairings

This vibrant main dish pairs wonderfully with:

• Cilantro-lime rice or Mexican rice

• Charred street corn on the cob for extra corn goodness

• Black bean salad or refried beans

• Fresh avocado slices or guacamole

• Simple mixed green salad with a light vinaigrette

Additional Notes and Tips:

• Marinade Flexibility: Feel free to tweak the spices to your heat preference. Add cayenne or chipotle powder for smoky heat.

• Corn Sauce Texture: For a smoother sauce, pulse the corn slightly in a food processor before mixing, but leaving kernels whole adds texture.

• Make-Ahead: The sauce can be prepared a day in advance and stored covered in the fridge.

• Leftovers: Store cooked chicken and sauce separately in airtight containers. Reheat gently on the stove or microwave.