Quick Mexican Street Corn Chicken (Print Version)
Grilled chicken and Cotija-studded street corn with lime crema, rolled in warm tortillas for a quick, flavorful meal.
# 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 cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 cheese as substitute
→ Wraps & Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Lime wedges, to serve
# Step-by-Step Guide:
01 - In a bowl, whisk olive oil with chili powder, smoked paprika, cumin, salt, and black pepper. Coat chicken breasts evenly with marinade and allow to rest for 10 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Grill or pan-fry the marinated chicken breasts for 5 to 6 minutes per side, or until fully cooked and juices run clear. Let the chicken rest for several minutes, then slice thinly against the grain.
03 - In a mixing bowl, combine corn kernels, chopped red onion, diced jalapeño, chopped cilantro, mayonnaise, sour cream, garlic powder, lime juice, and crumbled Cotija cheese. Stir until mixture is evenly coated and well incorporated.
04 - Warm flour tortillas one at a time in a dry skillet for 10 to 15 seconds per side, or microwave covered with a damp towel until pliable.
05 - Lay out each tortilla. Spread a layer of shredded iceberg lettuce over the center, top with sliced grilled chicken, and add several generous spoonfuls of the street corn filling.
06 - Roll each tortilla tightly into a wrap, tucking in the sides. Slice each wrap in half if desired. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- The tangy street corn mix inside the wraps makes each bite creamy, crunchy, and full of zest (like discovering the snack cart at a festival in your own kitchen).
- It’s incredibly quick, but feels like something you’d order at a favorite lunch spot on a spontaneous day out.
02 -
- If you skip letting the chicken rest, you’ll lose all the juices—resist the urge to cut too soon!
- I once didn’t warm my tortillas and ended up with more split wraps than I’d care to count—heat makes them pliable.
03 -
- Marinating longer gives the chicken even more flavor, but 10 minutes already does wonders.
- Don’t skimp on lime at the end—the acidity ties all the bold flavors together for that true street corn taste.