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Prepare the chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with chili powder, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté aromatics: In the same skillet, add another 1 tablespoon of olive oil. Add the finely diced red onion and minced jalapeño (if using) and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Cook the corn: Add the thawed corn to the skillet with the aromatics. Cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and heated through.

Prepare the creamy sauce: While the corn is cooking, in a separate medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, Tajín seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and well combined.

Combine and warm: Return the cooked chicken to the skillet with the corn mixture. Pour the creamy sauce over the chicken and corn. Stir everything well to combine, heating gently for 1 to 2 minutes until warmed through. Do not boil the mixture.

Serve and garnish: Divide the Mexican street corn with chicken into individual serving bowls. Garnish generously with crumbled cotija cheese, fresh chopped cilantro, and a lime wedge. Serve immediately, with hot sauce on the side for those who desire extra heat.


Prepare the chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with chili powder, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté aromatics: In the same skillet, add another 1 tablespoon of olive oil. Add the finely diced red onion and minced jalapeño (if using) and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more until fragrant.

Cook the corn: Add the thawed corn to the skillet with the aromatics. Cook for 5 to 7 minutes, stirring occasionally, until the corn is slightly charred and heated through.

Prepare the creamy sauce: While the corn is cooking, in a separate medium bowl, whisk together the mayonnaise, sour cream, fresh lime juice, Tajín seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth and well combined.

Combine and warm: Return the cooked chicken to the skillet with the corn mixture. Pour the creamy sauce over the chicken and corn. Stir everything well to combine, heating gently for 1 to 2 minutes until warmed through. Do not boil the mixture.

Serve and garnish: Divide the Mexican street corn with chicken into individual serving bowls. Garnish generously with crumbled cotija cheese, fresh chopped cilantro, and a lime wedge. Serve immediately, with hot sauce on the side for those who desire extra heat.
