Description
Mexican Street Corn Chicken is topped with creamy, zesty Elote-style corn—an easy, flavorful dinner perfect for summer or weeknights.
Ingredients
- Chicken: 4 boneless, skinless thighs or breasts (thighs = more flavor, IMO).
- For the marinade: 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin, salt, and pepper.
- Street corn sauce: 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup crumbled cotija cheese, 1 minced garlic clove, 1 tsp chili powder, juice of 1 lime, 1/4 cup chopped cilantro.
- Toppings: Extra cotija, cilantro, lime wedges, and chili powder for serving.
Instructions
Marinate the chicken: Mix olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Coat the chicken and let it sit for at least 30 minutes (or overnight for maximum flavor).
Grill the chicken: Fire up the grill or a skillet over medium-high heat.
Cook the chicken for 6–7 minutes per side until it hits 165°F internally. Let it rest for 5 minutes—don’t skip this, or you’ll regret it.
Make the sauce: Whisk mayo, sour cream, cotija, garlic, chili powder, lime juice, and cilantro in a bowl. Taste and adjust seasoning.
Want it spicier? Add more chili powder. Too thick?A splash of water fixes it.
Slather and serve: Smother the chicken with the sauce, then garnish with extra cotija, cilantro, and a squeeze of lime. Devour immediately.
Notes
Skipping the marinade: This isn’t the time for impatience. Let the flavors soak in.
Overcooking the chicken: Dry chicken is a crime. Use a meat thermometer.
Using pre-shredded cotija: Freshly crumbled tastes better.
Don’t argue.
Drowning the chicken in sauce: A little goes a long way. You can always add more.