Mexican Street Corn Chicken – Big Flavor in 30 Minutes!
When I’m in the kitchen, I’m always looking for meals that check all the boxes—high in protein, big on flavour, meal-prep friendly, and most importantly, something the whole family will crush. This Mexican street corn chicken is one of those go-to recipes that does it all.
It’s bright, a little smoky, packed with satisfying textures, and it hits that “feel good when you eat it” vibe. Whether you’re cooking for a crowd or stacking up your meal prep containers for the week, this chicken and quinoa dish delivers.
Ingredients:
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of one lime
For the Street Corn
- 3 ears of corn, grilled or boiled
- 1/2 tsp butter
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 cup light feta
- 2 tbsp red onion, finely chopped
- 2 tbsp chopped cilantro
- 1/2 lime, juiced
For the Quinoa
- 2 cups cooked quinoa
- Juice of a lime
- 3 tbsp chopped cilantro
- 1 tsp salt
For the Lime Yogut Sauce
- 1/2 cup yogurt
- Zest of one lime
- Juice of one lime
- 1/2 tsp salt
- 1 tbsp chopped cilantro
Instructions:
- Cook Chicken: Season chicken with spices and lime juice. Sear on a hot pan over medium-high heat for 7 minutes per side or until cooked through. Let rest, then slice.
- Make Street Corn: Cut kernels off cooked corn. In a pan, melt butter and add corn, paprika, and salt. Toss until warmed. Remove from heat and stir in feta, red onion, lime juice, and cilantro.
- Prep Quinoa: In a bowl, combine quinoa, lime juice, cilantro, and salt.
- Lime Yogurt Sauce: Stir together yogurt, lime juice and zest, salt, and cilantro.
- Assemble: Layer quinoa, sliced chicken, street corn, and a drizzle of lime yogurt on top.
Why You’ll Love This Mexican Street Corn Chicken
This recipe is a celebration of colour, flavour, and ease. We’re serving tender, seared Mexican chicken with zesty lime quinoa and warm, buttery street corn.
The corn is mixed with feta, cilantro, and smoky paprika. Then there’s the creamy lime yogurt drizzle that just ties the whole thing together like a good sauce should.
What I love most is how balanced this dish feels. There’s richness from the yogurt and brightness from the lime.
The corn adds a little char, and the quinoa gives a satisfying bite that keeps you full and happy. Plus, it all holds up beautifully in the fridge. This one’s made for leftovers (if you have any!)
Let’s Talk Chicken
We’re starting with good ol’ boneless, skinless chicken breasts. They’re lean, packed with protein, and a great canvas for your Mexican street corn chicken.
I season them with a good mix of smoked paprika, garlic powder, chili, cumin, salt, and pepper. I also add a bit of fresh lime juice to brighten the flavors. It’s smoky, a touch spicy, and super simple.
A hot pan and a quick sear on both sides (about 7 minutes each) gives you juicy chicken with a golden crust. There’s no need to overthink it. Let it rest before slicing so all those juices stay where they belong.
Pro tip: You can swap in boneless chicken thighs if you want a juicier, richer cut. You can also use grilled tofu, roasted chickpeas, or black beans. These options are great for a veggie-friendly dish. They still go well with all the street corn flavors.
Street Corn Magic
This is where things get fun. Mexican street corn recipes are all about bold, creamy, tangy, smoky goodness, and we’re leaning into that here.
I like using fresh ears of corn (grilled if I have the time, boiled if I’m in a rush). Slice off those kernels and toss them in a hot pan with a bit of butter, paprika, and salt.
Once they’re warm and slightly golden, stir in light feta, chopped red onion, lime juice, and fresh cilantro. Vibrant, just the right amount of creamy, and full of sweet, salty pops of flavour. And hey, if you prefer traditional cotija cheese — go for it!
Substitution note: No fresh corn? No problem. Frozen corn works like a charm—just make sure to drain and pat it dry so it gets a little caramelization in the pan.
Quinoa – The Underrated MVP
If you’re not cooking with quinoa regularly, this dish might change that. It’s light, fluffy, high in protein, and it soaks up flavour beautifully. I keep it simple—just toss the cooked quinoa with lime juice, salt, and chopped cilantro.
It stays great in the fridge for days, making it a perfect base for lunch bowls or as a side for other Mexican chicken dishes. Want to switch it up? Rice, farro, or even cauliflower rice works great.
Lime Yogurt Sauce – The Secret Weapon for Your Mexican Street Corn Chicken
This sauce is what brings everything together. Greek yogurt, lime zest, lime juice, salt, and a touch of chopped cilantro—boom. It’s cool, creamy, and balances out the heat and smokiness from the rest of the dish.
Using full-fat yogurt gives you that silky mouthfeel. And don’t skip the zest—it’s where the lime flavour really shines.
Mexican Street Corn Chicken: Putting It All Together
This is one of those Mexican street corn recipes where the whole is greater than the sum of its parts. You’ve got juicy chicken, tangy corn, fresh herbs, satisfying quinoa, and that creamy, zingy sauce to tie it all together.
It’s an ideal Sunday meal prep situation—make a batch and portion it into containers for easy grab-and-go lunches. Serve it family-style on a large platter. This makes for a casual weeknight dinner that feels special.
To meet your protein goals or simply enjoy great food, this Mexican street corn chicken is a winner.
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