Ingredients
Scale
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 boneless, skinless chicken breasts or thighs
- Juice and zest of 2 limes
- 1 cup fresh cilantro, chopped
- 4 ears fresh corn, husked
- ½ cup mayonnaise
- ½ cup cotija cheese, crumbled (or feta)
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, combine lime juice, zest, cilantro, garlic, olive oil, salt, and pepper. Toss chicken in the marinade.
- Heat a grill pan or skillet over medium-high heat. Cook chicken 5–7 minutes per side until done and charred.
- Grill corn on all sides until charred, about 10 minutes.
- Spread mayonnaise on grilled corn, sprinkle with cheese and chili powder. Drizzle with lime juice and garnish with cilantro.
- Serve chicken and corn with lime wedges on the side.
Notes
- Use rotisserie chicken for a no-cook version.
- Add smoked paprika for extra depth in the marinade.
- Substitute cotija with feta or Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilled or Pan-Seared
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast + 1 ear corn
- Calories: 490
- Sugar: 5g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg
Keywords: cilantro lime chicken, elote, Mexican chicken dinner, 30 minute meals, summer grilling recipes