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
- 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
Instructions
- 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.
- 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).
- Place corn on the grill and cook for about 10-12 minutes until tender and slightly charred.
- In a bowl, mix Mexican crema, lime juice, chili powder, and chopped cilantro until smooth.
- 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.
- 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