Mexican Street Corn With Chili Chicken

Our Monday special feature, “Cooking with Grace,” continues again this week. She knocked it out of the park last Monday with her Healthy Cashew Chicken (I was so happy to hear so many of you made it and liked it!). This week, she’s taking us south of the border with a recipe inspired by blogger Abbey’s Kitchen for Mexican Street Corn with Chili Chicken. It packed a punch and we all loved it. This recipe serves four, so Grace doubled it for our family.

What You Need


  • 1 tablespoon extra virgin olive oil
  • 1 ½ pounds boneless skinless chicken breasts
  • 1/4 teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 teaspoon lime zest
  • salt and pepper to taste


  • 1 tablespoon olive oil
  • 4 cups of frozen corn
  • 2 cloves garlic minced
  • 1 small red onion finely minced
  • 1 tablespoon lime zest
  • Juice of 1 lime
  • ½ teaspoon chili powder
  • ¾ teaspoon cumin
  • 1/8 teaspoon cayenne
  • 2 roma tomatoes seeded and finely diced
  • ¼ cup crumbled cojita or feta cheese
  • ½ cup cilantro leaves
  • Lime wedges

What to Do

  • Preheat oven to 400. Season chicken with chili, cumin, lime zest, salt, and pepper.
  • Add the olive oil to a 10” cast-iron skillet and heat to medium high. Brown both sides for about 5 minutes per side.
  • Remove from the pan and add in another tablespoon of oil. Add the onions and cook until softened, about 5 minutes. Then add the corn, garlic, lime zest, chili, cumin, cayenne, and a pitch each of salt, and pepper. Sauté for 2 minutes, then nestle the chicken breasts back into the corn.
  • Transfer to the oven and cook for 10 minutes, or until the chicken reaches an internal temperature of 165. Remove from the oven and sprinkle with diced tomatoes, cojita cheese, and cilantro and serve with lime wedges.

To make this dinner a little more filling for my boys, Grace added a side of Mexican rice. Delicious and pretty simple to make from start to finish! Enjoy!


P.S. Some people have asked me why I turn the kitchen over to Grace on Mondays. There are actually two reasons. First, Grace loves to cook and has a blog called GraceLivesWell, where works on creating new content for it daily. Second, Mondays have always been my house-cleaning day. Now without my faithful housekeeper, it takes me all the live-long-day to finish, so Grace taking over the kitchen is a huge help as we start the week! I’m so grateful to have her help!!

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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  1. […] Mexican Street Corn With Chili Chicken […]

    Posted 10.20.20 Reply