If you’re a fan of Mexican street corn and juicy, tender chicken, buckle up! This recipe combines both into one irresistible dish.
You'll only need a few ingredients to make this easy recipe, so let's round them up and get started!
Mix chicken, taco seasoning, lime juice and zest, olive oil, salt, and cilantro. Let marinate for 20 minutes.
Heat pan or grill and cook corn for one to two minutes per side. Then remove and let cool for 10 minutes.
Mix lime juice and zest, oil, salt, cilantro, jalapeño, cotija cheese, and kernels (sliced off the cob) in a salad bowl.
Cook chicken thighs over medium heat for 12-15 minutes, flipping halfway to ensure even cooking.
Serve the chicken with the Mexican corn salad.
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