Grilled Mexican Street Corn and Chicken Kabobs

Bring the vibrant flavors of Mexico to your backyard with Grilled Mexican Street Corn and Chicken Kabobs. This dish features juicy marinated chicken paired with sweet, charred corn topped with creamy cotija cheese and zesty lime. Ideal for summer gatherings or family dinners, it's not only easy to make but also a feast for the eyes. Discover the cultural significance of these beloved street foods and impress your guests with a delicious taste of tradition!

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Ingredients

For the Chicken Kabobs:

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 lime, juiced

Fresh cilantro, chopped (for garnish)

For the Grilled Corn:

4 ears of corn, husked

2 tablespoons mayonnaise

1/2 cup cotija cheese, crumbled

1 teaspoon chili powder

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Marinate the Chicken:

- In a large bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, lime juice, salt, and pepper.

- Add the chicken pieces, tossing until well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.

Prepare the Corn:

- Preheat the grill to medium-high heat.

- Place the corn on the grill and cook, turning occasionally, for about 10-15 minutes until charred and cooked through. You can grill the corn in the husks for more moisture or directly for a charred flavor.

Make the Corn Topping:

- In a small bowl, mix together mayonnaise, cotija cheese, chili powder, and lime juice until combined.

Skewer the Chicken:

- Once the chicken is marinated, thread the pieces onto skewers, leaving some space between each piece for even cooking. If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.

Grill the Kabobs:

- Place the chicken kabobs on the preheated grill. Cook for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

Finish the Corn:

- Once the corn is grilled, remove it from the grill and brush the prepared mayonnaise mixture all over the corn. Sprinkle additional cotija cheese and fresh cilantro on top for garnish.

Serve:

- Serve the grilled chicken kabobs alongside the Mexican street corn. Provide lime wedges for an extra burst of flavor, and enjoy this deliciously vibrant meal!

Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings