Grilled Chicken & Mexican Street Corn

May 25, 2023 | Main Meals

Grilled Chicken & Mexican Street Corn

Prep Time 1 hour
Cook Time 18 minutes
Course Main Course
Servings 4 Servings
Calories 394 kcal


  • For the chicken:
  • 1.5 pounds Boneless skinless Chicken Breast sliced into cutlets
  • 2 limes juice
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • Salt & Pepper
  • For the corn:
  • · 4 ears Sweet Corn on the cob
  • · 2 limes separated
  • · 2 tablespoons olive oil
  • · ¼ tablespoon smoked paprika
  • · ¼ tablespoon chili powder
  • · 3 gloves garlic minced
  • · Salt and pepper.
  • · ¼ cup cilantro finely chopped
  • · 1/3 cup soft crumbled Cotija or Feta cheese


  • In a plastic food bag or glass container add chicken breast, lime juice, olive oil, cumin, garlic powder, paprika and oregano. Place in refrigerator for 1 to 4 hours max.
  • Prepare corn. Preheat oven to 350 degrees or outdoor grill.
  • Cut 4 pieces of aluminum foil large enough to wrap each ear of corn separately.
  • Place one ear of corn in each aluminum foil square.
  • In a small bowl squeeze the juice of one lime (about 2 Tbsp) and mix in olive oil, paprika, chili powder and garlic, a pinch of salt & pepper.
  • Brush each ear of corn with lime mixture from step 4 and seal each foil to form a packet.
  • Grill for 15 to 20 minutes or until tender. Carefully remove each corn from foil packet and sprinkle each with extra chili powder, cheese, cilantro & a squeeze of lime.
  • Remove chicken from marinade, grill 5 minutes per side and serve alongside Mexican corn with fresh lime slices.


Nutrition Information 6 ounces chicken breast and one ear of corn:
396 calories; 21g carbohydrate; 46g protein; 12.5g fat; 389mg sodium, 3g Fiber


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