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

Ingredients

Main Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 1‑inch cubes
• 2 ears fresh corn, husks removed and cut into 1‑inch rounds
• 1 red bell pepper, cut into 1‑inch pieces

Marinade & Sauce

• 3 tablespoons olive oil
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon honey
• 2 cloves garlic, minced
• ¼ cup Mexican crema or sour cream
• 2 tablespoons mayonnaise

Seasonings & Garnish

• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (adjust to taste)
• Salt and freshly ground black pepper, to taste
• ¼ cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro

Instructions

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.