Street Corn Chicken

$- 2 boneless, skinless chicken breasts - 1 cup corn kernels (fresh or frozen) - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon chili powder - Salt and pepper to taste - 1/2 cup mayonnaise - 1/4 cup cotija cheese, crumbled - 1 tablespoon fresh cilantro, chopped - 1 lime, juiced - 1 avocado, sliced (for garnish) To make Street Corn Chicken, you need fresh, simple ingredients. The star of this dish is, of course, chicken. I prefer using two boneless, skinless chicken breasts for a quick cook. They stay juicy and tender. Corn kernels add that sweet crunch. You can use fresh corn or frozen. Both work well. The spices bring out the flavor. I like smoked paprika for its nice depth. Garlic powder adds a kick, while chili powder gives a smoky heat. The creamy topping is the magic. Mix mayonnaise with lime juice and cotija cheese for a tangy burst. Cotija cheese is crumbly and salty, making it perfect for this dish. Fresh cilantro adds brightness, while lime juice gives it a zesty twist. Lastly, don't forget the avocado. Sliced avocado on top adds creaminess and makes it look fancy. With these ingredients, you create a dish that is both vibrant and tasty. {{ingredient_image_1}} - Preheat your grill or skillet to medium-high heat. - In a small bowl, mix together olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. - Rub this mixture all over the chicken breasts. - Grill the chicken for 6-7 minutes on one side, then flip and cook for another 6-7 minutes. - Make sure the internal temperature reaches 165°F (75°C). Remove chicken from heat and let it rest for a few minutes. - In a separate skillet, add the corn kernels. - Toast them over medium heat until they are slightly charred, about 5 minutes. - Stir often to ensure even cooking and to avoid burning. - In a bowl, combine mayonnaise, lime juice, and half of the crumbled cotija cheese. - Stir in the toasted corn and cilantro. Mix until everything is well combined. - Slice the grilled chicken and top each piece generously with the corn-mayo mixture. - Sprinkle the remaining cotija cheese over the top. - Garnish with avocado slices and serve immediately with lime wedges for extra flavor. To ensure juicy chicken breasts, start by marinating the meat. Use olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Let it rest for at least 30 minutes. This helps the flavors soak in. When cooking, grill the chicken over medium-high heat. Cook for 6-7 minutes on each side. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. To enhance the taste, play with spices. You can add cumin, oregano, or even a pinch of cayenne pepper. These spices can give the dish a different twist. For the corn-mayo mixture, feel free to customize it. Instead of only lime juice, try adding some chopped jalapeños or a dash of hot sauce for a kick. This makes the dish unique and personal. Avoid common mistakes, like overcooking the chicken. This can lead to dry meat, which no one wants. Don't skip resting the chicken after cooking. Let it sit for a few minutes before slicing. This keeps it juicy. For a successful dish, use fresh ingredients. Fresh corn and cilantro make a big difference in flavor. Always taste as you go. Adjust seasonings to your liking for the best results. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the spice rub for at least 30 minutes before grilling to enhance the flavor. Perfect Corn Toasting: Make sure to stir the corn frequently while toasting to avoid burning and achieve even charring. Use Fresh Ingredients: Opt for fresh corn and cilantro for the best flavor and texture in your corn-mayo mixture. Serve with Lime: Don’t skip the lime wedges; their acidity brightens the dish and complements the rich flavors beautifully. {{image_2}} You can switch the chicken for other meats. Pork works great, adding a sweet flavor. Shrimp is another option, giving a nice seafood twist. For a vegetarian option, use grilled zucchini or mushrooms. These choices keep the dish fresh and exciting. You can change the spice levels to match your taste. For a milder dish, reduce the chili powder. If you like heat, add more chili or hot sauce. You can also mix in other veggies. Bell peppers or jalapeños add color and crunch. This makes your meal even more fun and tasty. How you serve your dish matters. Think about using colorful plates or bowls. You can stack the chicken high with corn-mayo on top. Add lime wedges for a pop of color. Seasonal garnishes like fresh herbs or edible flowers will impress your guests. These little touches make it look gourmet! To keep your Street Corn Chicken fresh, let it cool first. Place it in an airtight container. This helps to keep moisture in and air out. Store it in the fridge. It stays fresh for about 3 to 4 days. If you want to enjoy it longer, consider freezing it. When it's time to eat your leftovers, you have a few good methods. You can use the microwave for quick reheating. Just place the chicken on a microwave-safe plate and cover it. Heat in short bursts, checking often to avoid drying it out. You can also reheat in a skillet or oven. This helps maintain the chicken's flavor and texture. For the skillet, add a little oil and heat over medium-low. For the oven, preheat to 350°F (175°C) and cover the dish with foil to keep it moist. To freeze your Street Corn Chicken, wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. You can also cook it from frozen. Just increase the cooking time and check the internal temperature reaches 165°F (75°C). This way, you can enjoy your meal any time! Street Corn Chicken is a tasty dish inspired by Mexican street corn. It features grilled chicken topped with a creamy corn mixture. This recipe uses fresh or frozen corn and cotija cheese. The mix of spices adds a smoky flavor. You get a delightful blend of textures and tastes. This dish is easy to make and packed with flavor. You can enjoy it as a main meal or a fun family treat. Yes, you can prepare some parts ahead of time. Marinate the chicken with spices a few hours before grilling. You can also cook the corn mixture in advance. Just store it in the fridge until you are ready to serve. When it’s time to eat, grill the chicken and warm the corn mix. This saves you time and helps with meal planning. Street Corn Chicken tastes great with many sides. Here are some ideas: - Rice: Cilantro lime rice adds freshness. - Beans: Black beans or pinto beans offer protein. - Salad: A simple green salad with lime dressing balances the meal. - Tortillas: Warm tortillas make a nice addition. - Grilled Vegetables: Zucchini or bell peppers enhance the meal's color and flavor. These sides complement the main dish and make your meal complete. This blog covered the key steps to make Street Corn Chicken. We explored essential ingredients, preparation methods, and storage tips. You learned how to cook chicken for juiciness and flavor. There are also variations for different tastes and dietary needs. Now you can enjoy this fun dish anytime. Happy cooking!$

A delicious grilled chicken dish topped with a creamy corn mixture, perfect for a summer meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 cup corn kernels (fresh or frozen)
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
0.5 teaspoon chili powder
to taste salt and pepper
0.5 cup mayonnaise
0.25 cup cotija cheese, crumbled
1 tablespoon fresh cilantro, chopped
1 piece lime, juiced
1 piece avocado, sliced (for garnish)

Instructions

Preheat your grill or skillet over medium-high heat.
In a small bowl, mix together olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper. Rub this mixture all over the chicken breasts.
Grill the chicken for about 6-7 minutes on one side, then flip and cook for another 6-7 minutes, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes.
Meanwhile, in a separate skillet, add the corn kernels and toast them over medium heat until slightly charred, about 5 minutes.
In a bowl, combine mayonnaise, lime juice, and half of the crumbled cotija cheese. Stir in the toasted corn and cilantro. Mix until well combined.
Slice the grilled chicken and top each piece generously with the corn-mayo mixture.
Sprinkle the remaining cotija cheese over the top and garnish with avocado slices.
Serve immediately with lime wedges on the side for an extra burst of flavor.

Notes

Serve with lime wedges for added flavor.

Keyword chicken, corn, grilled, summer