Whether you’re a busy professional in need of a quick yet nutritious homemade dinner, a parent aiming to please the entire family, or a meal prep enthusiast searching for your next go-to recipe, this Mexican Street Corn Chicken recipe caters to all. Its versatility allows for customization to suit various dietary preferences, ensuring it’s a hit across the board.
Why Mexican Street Corn Chicken Is A Favourite
Inspired by the beloved Mexican street food, elote, Mexican Street Corn Chicken, captures the essence of corn, charred kernels, zesty lime, a kick of chili, and creamy cheese. By integrating these elements with succulent chicken and hearty rice, we’ve transformed a popular snack into a fulfilling main course that’s both easy to prepare and bursting with flavor.
Table of Contents 
- Kitchen Equipment Needed
- Ingredients and Possible Substitutions
- Marinating the Chicken: Tips and Tricks
- Step-by-Step Cooking Instructions
- Top Tips for the Perfect Bowl
- Variations and Add-Ons
- Storing and Reheating Leftovers
- Beverage and Side Pairings
Kitchen Equipment Needed For Making Mexican Street Corn Chicken
To make this recipe, you’ll require the following kitchen equipment:
Skillet or Grill Pan: For cooking the chicken and charring the corn.
Mixing Bowls: To marinate the chicken and combine the corn topping.
Knife and Cutting Board: For chopping ingredients.
Measuring Cups and Spoons: To ensure accurate ingredient quantities.
Saucepan or Rice Cooker: For preparing the rice.
Ingredients Needed For Mexican Street Corn Chicken
Chicken:
- Chicken Thighs (1.5 lbs): Opt for boneless, skinless thighs for juiciness. Chicken breasts can be used as a leaner alternative.
- Lime Juice (2 tablespoons): Freshly squeezed for optimal flavor. Lemon juice can serve as a substitute.
- Olive Oil (1 tablespoon): Avocado oil or vegetable oil are suitable replacements.
- Chili Powder (1 teaspoon): Adjust to taste for desired heat level.
- Garlic Powder (1 teaspoon): Fresh minced garlic (1 clove) can be used instead.
- Salt and Black Pepper: To season.
Street Corn Topping:
- Corn Kernels (2 cups): Fresh, grilled corn is ideal. Frozen corn can be used; ensure it’s thawed and patted dry.
- Red Onion (¼ cup): Thinly sliced for a mild bite.
- Sour Cream (½ cup): Greek yogurt offers a tangy, protein-rich alternative.
- Mayonnaise (2 tablespoons): Adds creaminess; can be omitted or replaced with additional sour cream.
- Cotija Cheese (½ cup): Crumbled. Feta or queso fresco can be substituted.
- Chili Powder (½ teaspoon): For a hint of spice.
- Salt and Black Pepper: To taste.
- Lime Wedges: For serving.
Rice and Garnish:
- Cooked Rice (3 cups): Jasmine rice is recommended. Brown rice or quinoa can be used for a whole-grain option.
- Fresh Cilantro: Chopped, for garnish.
Marinating the Chicken
Marinating infuses the chicken with flavor and ensures tenderness. Aim to marinate the chicken for at least 30 minutes, but if time allows, marinating for up to 2 hours enhances the depth of flavor. If using chicken breasts, consider pounding them to an even thickness to promote even cooking.
Step-by-Step Cooking Instructions
Preparing the Chicken:
- Marinate: In a mixing bowl, whisk together lime juice, olive oil, chili powder, garlic powder, salt, and pepper. Add the chicken thighs, ensuring they’re evenly coated. Cover and refrigerate for at least 30 minutes.
- Cook: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, transfer to a plate and let rest before slicing into strips.
Crafting the Street Corn Topping:
- Char the Corn: If using fresh corn, grill the kernels until slightly charred. For frozen corn, sauté in a dry skillet over high heat until browned.
- Combine Ingredients: In a bowl, mix the charred corn, red onion, sour cream, mayonnaise, crumbled cotija cheese, chili powder, salt, and pepper. Adjust seasoning as needed.
Cooking the Rice:
- Prepare Rice: Cook jasmine rice according to package instructions. For added flavor, consider cooking the rice in chicken broth and adding a squeeze of lime juice and chopped cilantro after cooking.
Assembling the Bowl:
- Layer: Begin with a base of cooked rice in each bowl.
- Add Chicken: Place the cooked sliced chicken atop the rice.
- Top with Corn Mixture: Spoon the street corn topping over the chicken.
- Garnish: Sprinkle with additional cotija cheese and fresh cilantro, and serve with lime wedges on the side.
Top Tips for the Perfect Bowl
- Charred Corn: Achieving a good char on the corn enhances its smoky flavor, reminiscent of traditional elote.
- Resting the Chicken: Allowing the chicken to rest after cooking ensures juices redistribute, resulting in moist, tender meat.
- Balancing Flavors: Taste and adjust the seasoning of the corn mixture to balance the creamy, tangy, and spicy elements to your preference.
Variations and Add-Ons
- Avocado Slices: Add creaminess and healthy fats.
- Black Beans: Introduce additional protein and fiber.
- Pickled Jalapeños: For an extra kick of heat.
- Cabbage Slaw: Adds a crunchy, fresh component.
Storing and Reheating Leftovers
Store components separately in airtight containers in the refrigerator for up to 2 days. When ready to enjoy, reheat the rice and chicken gently in the microwave or on the stovetop, and assemble the bowl with fresh toppings for best results.
Beverage and Side Pairings
Complement this dish with a refreshing agua fresca or a cold Mexican lager. For sides, consider serving with tortilla chips and guacamole or a simple green salad to round out the meal.
