Quick Mexican Street Corn Chicken (Printable)
Grilled chicken and street-style corn tossed with lime crema, cilantro and tortillas for a quick, satisfying handheld.
# What You’ll Need:
→ Meats
01 - 2 medium boneless, skinless chicken breasts
→ Marinade
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or canned, drained
09 - 1/4 cup red onion, finely chopped
10 - 1 jalapeño, deseeded and finely diced
11 - 1/4 cup fresh cilantro, chopped
→ Sauce
12 - 1/3 cup mayonnaise
13 - 1/4 cup sour cream
14 - 1/2 teaspoon garlic powder
15 - Juice of 1 lime
16 - 1/4 cup Cotija cheese, crumbled or feta as substitute
→ Wraps and Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Extra lime wedges, to serve
# Directions:
01 - Combine olive oil, chili powder, smoked paprika, cumin, salt, and black pepper in a bowl. Coat chicken breasts thoroughly with the marinade and allow to sit for 10 minutes.
02 - Cook chicken breasts on a grill pan or skillet over medium-high heat for 5 to 6 minutes per side until cooked through. Transfer to a plate and let rest for 3 minutes, then slice thinly across the grain.
03 - In a medium mixing bowl, combine drained corn, red onion, jalapeño, cilantro, mayonnaise, sour cream, garlic powder, lime juice, and crumbled Cotija cheese. Stir until the mixture is evenly coated.
04 - Heat flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Lay one warm tortilla on a work surface. Layer shredded lettuce, sliced grilled chicken, and a generous portion of the Mexican street corn mixture. Roll up the tortilla tightly, tucking in ends as you go.
06 - Slice wraps in half if desired. Present with extra lime wedges on the side.
# Expert Tips:
01 -
- The creamy, tangy corn filling makes every bite unexpectedly indulgent but so easy to toss together.
- You get all the essence of Mexican street corn without ever firing up an outdoor grill.
02 -
- Letting the grilled chicken cool before slicing stops all the juiciness from running out onto the board.
- Mixing the mayo and sour cream in a separate small bowl first makes the street corn filling much smoother and easier to combine.
03 -
- A quick char on canned corn in a hot pan brings surprising, grill-like depth.
- Warming the tortillas just before assembly makes wrapping a breeze and keeps them from splitting.