Mexican Street Corn with Chicken (Esquites con Pollo)
Mexican Street Corn with Chicken (Esquites con Pollo)
Ingredients
For the Seasoned Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Corn Mixture
- 1 tablespoon olive oil
- 4 cups frozen corn, thawed (or fresh corn cut from 4-5 ears)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 cloves garlic, minced
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream, (or Mexican crema)
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon Tajín seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- hot sauce, as needed (e.g., Valentina or Cholula)
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 7 min - 3
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.
⏱️ 5 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn with Chicken (Esquites con Pollo)
Ingredients
For the Seasoned Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Corn Mixture
- 1 tablespoon olive oil
- 4 cups frozen corn, thawed (or fresh corn cut from 4-5 ears)
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced (optional, for heat)
- 2 cloves garlic, minced
For the Creamy Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream, (or Mexican crema)
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon Tajín seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- hot sauce, as needed (e.g., Valentina or Cholula)
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 1 min