There’s something undeniably irresistible about Mexican Street Corn White Chicken. Imagine tender chicken, grilled to perfection, mingling with the smoky flavors of charred corn, tangy lime, and a sprinkle of cheese that makes your taste buds dance. This dish is like a fiesta for your mouth, where each bite bursts with flavor and joy.

On a sunny afternoon, I remember hosting a backyard barbecue. As the aroma of this delightful dish wafted through the air, my friends couldn’t resist sneaking bites off the grill. The laughter and compliments that followed made me realize this recipe was destined for my blog. It’s perfect for gatherings or just a cozy dinner at home—any occasion deserves a little slice of culinary paradise.

Family and friends rave about this dish every time I make it; it’s always a hit at our gatherings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 pieces work well; adjust based on how hungry everyone is.

• Fresh Corn on the Cob: Look for bright yellow kernels for maximum sweetness and crunch.

• Lime Juice: Freshly squeezed lime juice brightens up the flavors beautifully.

• Mexican Crema: This adds creaminess; you can substitute sour cream if needed.

• Cotija Cheese: Crumbled over the top for that signature salty finish; it’s simply divine!

• Chili Powder: Choose your heat level to add some kick to the dish.

• Cilantro: Fresh cilantro adds a burst of freshness; chop finely before use.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn White Chicken

Prepare Your Grill or Oven: Preheat your grill to medium-high heat or oven to 400°F (200°C). Grease your grilling rack or prepare a baking dish with nonstick spray.

Grill the Chicken: Season the chicken breasts with salt and pepper. Place them on the grill and cook for about 6-7 minutes per side until they reach an internal temperature of 165°F (75°C) and are beautifully charred.

Add Corn to Grill: While the chicken cooks, lay fresh corn directly on the grill grates. Grill for about 10-12 minutes, turning occasionally until kernels are tender and slightly charred—the smell alone will drive you wild.

Mix Up Your Sauce: In a bowl, combine Mexican crema, lime juice, chili powder, and chopped cilantro. Stir until smooth; this sauce will bring everything together in perfect harmony.

Combine Everything Together: Once grilled chicken has rested, slice it into strips. On a serving platter, layer sliced chicken with grilled corn removed from cobs and drizzle generously with crema sauce.

Finish with Cheese and More Cilantro: Sprinkle crumbled Cotija cheese over everything along with additional cilantro. Serve warm and watch as everyone digs in enthusiastically.

Now you have created an unforgettable meal that screams summer vibes!

Perfecting the Cooking Process

Start by marinating the chicken while you prep the corn. Grill both to lock in flavors, then mix everything together for a perfect medley of textures and tastes.

Add Your Touch

Feel free to swap out chicken for shrimp or even tofu for a vegetarian option. Add jalapeños for heat or cilantro for freshness based on your taste preferences.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain flavor and texture without drying out.

Sharing this recipe has made my friends request it at every barbecue. The smiles on their faces as they dig in are priceless reminders of why I love cooking so much.

FAQ

Can I use frozen chicken for Mexican Street Corn White Chicken?

Yes, but thaw it completely before marinating for optimal flavor absorption.

What toppings can I add to enhance this dish?

Consider adding crumbled feta cheese, avocado slices, or extra lime juice for zest.

Can I prepare this recipe ahead of time?

Absolutely! Prep everything a day prior and cook right before serving for best results.

Print

Mexican Street Corn White Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 35 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Mexican Street Corn White Chicken is a vibrant and flavorful dish that brings the essence of summer barbecues to your table. This recipe features juicy grilled chicken paired with sweet, charred corn, zesty lime, and creamy Mexican crema, all topped with crumbled Cotija cheese. Perfect for gatherings or cozy dinners, this dish is sure to impress friends and family alike!

---

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts
• 4 ears fresh corn on the cob
• 2 tablespoons freshly squeezed lime juice
• 1 cup Mexican crema (or sour cream)
• ½ cup crumbled Cotija cheese
• 1 teaspoon chili powder (adjust for heat preference)
• ¼ cup chopped fresh cilantro

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the grill to medium-high heat or oven to 400°F (200°C). Grease the grilling rack or prepare a baking dish with nonstick spray.
2. Season chicken breasts with salt and pepper. Grill for 6-7 minutes per side until they reach an internal temperature of 165°F (75°C).
3. Place corn on the grill and cook for about 10-12 minutes until tender and slightly charred.
4. In a bowl, mix Mexican crema, lime juice, chili powder, and chopped cilantro until smooth.
5. After grilling, let chicken rest before slicing it into strips. On a serving platter, layer sliced chicken with grilled corn removed from cobs and drizzle with the crema sauce.
6. Finish by sprinkling crumbled Cotija cheese and additional cilantro on top. Serve warm.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 plate (approximately 250g)
• Calories: 420
• Sugar: 3g
• Sodium: 550mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg