Recipes and stories worth your table
PamDishes Recipes and stories worth your table
Dinner Appetizers Drama Stories Family Stories Desserts Breakfast Life Stories Drinks
Dinner

Grilled Mexican Street Corn and Chicken Kabobs: A Flavorful Fiesta on a Stick

By Pam 2025-10-24 ⏱ 15 min 🔥 30 min 🍽 4
Grilled Mexican Street Corn and Chicken Kabobs: A Flavorful Fiesta on a Stick Save

Step-by-Step Instructions

Marinating the Chicken

Combine olive oil, lime juice, honey, minced garlic, smoked paprika, chili powder, salt, and pepper in a bowl. Toss the chicken cubes until evenly coated, then cover and let sit at room temperature for 10 minutes or refrigerate up to 4 hours. This short rest allows the flavors to penetrate while keeping the meat tender.

Assembling the Kabobs

While the chicken marinates, prepare the corn rounds and bell‑pepper pieces. Thread onto soaked wooden or metal skewers, alternating chicken, corn, and pepper for a colorful pattern. Aim for a balanced ratio—about two pieces of corn and one piece of pepper per three chicken cubes—to ensure even cooking.

Grilling the Kabobs

  1. Preheat the grill. Heat a gas or charcoal grill to medium‑high (≈400°F/200°C). Brush the grates lightly with oil to prevent sticking and to promote a nice sear.
  2. Grill the skewers. Place the assembled kabobs on the grill at a 45° angle. Cook for 3‑4 minutes, then rotate 90° to get cross‑hatch marks. Continue grilling, turning every 2 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the corn is lightly charred, about 10‑12 minutes total.
  3. Build the crema sauce. While the kabobs cook, whisk together Mexican crema, mayonnaise, lime juice, and a pinch of salt in a small bowl. Adjust seasoning with extra lime or chili powder if desired.
  4. Baste and finish. During the last two minutes of grilling, brush the kabobs generously with the crema sauce. This creates a glossy, flavorful coating and prevents the corn from drying out.

Plating and Garnishing

Remove the skewers from the grill and let them rest for 3 minutes. Sprinkle crumbled cotija cheese, chopped cilantro, and an extra pinch of chili powder over the top. Serve the kabobs hot, alongside extra crema for dipping if desired.

Tips & Tricks

Perfecting the Recipe

Dry the corn. Pat the corn rounds with a paper towel before grilling; excess moisture hinders caramelization and can cause flare‑ups.

Use a meat thermometer. Checking for 165°F guarantees safe, juicy chicken without overcooking.

Soak wooden skewers. Soak for at least 20 minutes to prevent burning and allow even heat transfer.

Rest before serving. A brief rest lets juices redistribute, keeping each bite moist.

Flavor Enhancements

Add a drizzle of extra‑virgin avocado oil to the crema for richer mouthfeel, or stir in a teaspoon of chipotle adobo for smoky heat. A splash of orange juice brightens the sauce and pairs beautifully with the corn’s sweetness.

Common Mistakes to Avoid

Don’t overcrowd the grill; crowding causes steaming instead of searing. Also, avoid moving the kabobs too often—let them develop a crust before flipping, or you’ll lose those coveted grill marks.

Pro Tips

Finish with lime zest. A light sprinkle of fresh zest right before serving adds an aromatic burst that lifts the whole dish.

Grill on a cast‑iron grill pan. If outdoor grilling isn’t an option, a pre‑heated cast‑iron pan replicates the char and retains heat evenly.

Similar Recipes

Pam

I cook these recipes at home before they ever land here — simple ingredients, clear steps.

All recipes by Pam →

Don't miss

Other Reader Favorites

See all

Get our best recipes in your inbox

One short email a week: the recipes worth cooking, nothing else.