If you’re anything like me, this Mexican Street Corn Chicken recipe is something I crave! I’m obsessed with its sweet and savory, smoky, tangy deliciousness and I bet you will be too. I created this recipe with a Mexican street corn (“elote”) inspiration in mind and it delivers!
I made this recipe for dinner last week and it was so good that I made it again, PURELY to film it for my blog and Instagram. This easy Mexican street corn chicken weeknight dinner was supposed to just be a quick meal with ingredients we had already bought for the week, but it was SOOO good that I felt it needed extra attention. The only cooking you really need to do is to make the chicken cutlets. I pan-fried them but you can also bake or air fry them for a simpler meal.
If you tried this Elote chicken recipe and loved it, check out my Mexican Skillet Breakfast, this Mexican Street Corn Pasta Salad and my Taco Bowls with Shredded Beef next. For more inspiration, here’s a bank of my favorite Gluten Free Dinner Ideas!
What is Mexican Street Corn Chicken?
My version of Mexican Street Corn Chicken is packed with juicy chicken cutlets coated in gluten free breadcrumbs and Elote seasoning with charred corn, crunchy lettuce, creamy avocado, feta cheese and a garlic mayo dressing.
Why you’ll love this gluten free recipe
- If you know me, you’ll know I’m not into doing loads of dishes. This Mexican Street Corn Chicken doesn’t make a ton.
- This elote chicken is an anytime recipe, really. I make it as a weeknight dinner or as an easy one-pan or one-skillet!
- This Mexican chicken recipe great for meal prep and leftovers!
- You can easily switch the cooking methods and make a baked Mexican street corn chicken with queso fresco and lime instead of grilled.
Ingredients and substitutions
Chicken cutlets: I typically like to use sliced chicken breasts as they cook quickly and evenly. I’ll sometimes use grilled chicken as a lighter or quicker option.
Olive oil: I like to use the good stuff for this recipe.
Gluten free breadcrumbs: There are loads of good brands available; I make from scratch gluten free breadcrumbs when I have time.
Elote seasoning: It usually includes chili powder, lime, garlic and cheese flavoring. Depending on who I’m cooking for, I’ll sometimes adjust the amount of spice in my Elote chicken.
Corn: I really like charring whole, fresh corn but you can use frozen corn if you need to.
Romaine or iceberg lettuce: I’m obsessed with crunchy lettuce texture in this Mexican Street Corn Chicken.
Avocado: This adds creaminess and a rich texture.
Green onions: These are optional.
Feta cheese: Adds lovely creamy saltiness. I never skip it! You can also use Cotija or queso fresco.
Garlic mayo: The base for the dressing. A dairy free version works well, and I also like using mayonnaise, sour cream, Greek yogurt or Mexican crema from time to time.
Lemon juice: I love fresh lime juice as an alternative.
Directions (step by step)
Prep the chicken: Brush chicken cutlets with olive oil. Combine breadcrumbs and elote seasoning in a shallow bowl. Press each cutlet into the mixture to coat evenly.
Cook the chicken: Heat a nonstick skillet over medium heat. Cook the breaded cutlets for 4 to 5 minutes per side, until golden, crisp and cooked through.
Char the corn: In a dry skillet over medium to high heat, char the corn on all sides. Cool slightly, then cut off the kernels.
Make the vinaigrette: Whisk together garlic mayo, olive oil, lemon juice and cracked pepper in a small bowl or jar.
Build the salad: Layer each chicken cutlet with lettuce, charred corn, avocado, green onions and feta. Finish your Mexican Street Corn Chicken with a drizzle of vinaigrette.
Expert tips and tricks
- Keep your chicken juicy and don’t overcook it. I like to baste and brush mine with oil as they’re cooking. Most of the time, I’ll pound my chicken so that it cooks quickly and doesn’t dry out.
- I try to save time by using leftover chicken cutlets from yesterday’s meal. Try using gluten free chicken tenders for a quicker option for this Mexican Street Corn Chicken.
- I find that letting my breaded chicken rest for about 15 minutes before cooking, helps keep the crumbs attached in this Elote chicken.
- For a smoky corn vibe, I dry my fresh corn well before popping them onto the heat. I also leave them to char properly before flipping them.
How to Serve
I’ll sometimes turn it into a rice bowl, tacos or a casserole. It’s super versatile but also great as is. I like to load mine with Mexican style toppings and chopped cilantro.
Storage and meal prepping
I store any cooked chicken cutlets and charred corn separately in airtight containers in the fridge for around 3 days. Remember to cool the chicken completely before storing it in the fridge.
The vinaigrette is ideally refrigerated. I add it just before serving my Mexican Street Corn Chicken.
Variations
Want to make this dressing creamy? Add some sour or mayo to the dressing.
What other toppings can I add to this? I love a good sprinkle of toppings, herby garnishes like cilantro or a little Tajín! Black beans are delicious, too.
Can I give this a lime flavored twist? Yes, I find that adding lime wedges, zest or juice is a great way to brighten the dish.
FAQs
Can I use frozen corn instead of fresh in this Mexican Street Corn Chicken?
Yes, thaw and drain the corn first. Then, char it in a dry skillet to get that smoky, street corn flavor.
Can I make this dish spicier?
Yes! Sometimes I’ll add a sprinkle of chili powder or hot sauce.
My Mexican Street Corn Chicken recipe is the perfect meal when I’m craving something vibrant and easy to make. You’re going the love the balance of smoky, creamy and citrusy flavors!
Looking for more gluten free recipes?
Mexican Street Corn Chicken (Gluten Free)
Ingredients
For the Chicken Cutlets:
- 1 lb chicken cutlets
- 2 tbsp olive oil for brushing
- 1 cup gluten-free breadcrumbs
- 1 tbsp elote seasoning or to taste
For the Street Corn Salad:
- 2 ears of corn charred in a dry skillet and kernels removed
- 1 cup shredded romaine or iceberg lettuce
- 1 avocado diced
- 2 green onions thinly sliced
- 1/4 cup crumbled feta cheese
For the Vinaigrette:
- 2 tbsp garlic mayo
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh cracked black pepper to taste
Instructions
- Prep the chicken: Brush chicken cutlets with olive oil on both sides. In a shallow bowl, mix gluten-free breadcrumbs with elote seasoning. Press each cutlet into the breadcrumb mixture to coat well.
- Cook the chicken: Heat a nonstick skillet over medium heat (no additional oil needed). Add breaded chicken and cook 4–5 minutes per side, or until golden and cooked through. Edges should be crispy and browned.
- Char the corn: In a dry skillet over medium-high heat, cook corn on the cob until nicely charred on all sides. Let cool slightly, then slice off the kernels.
- Make the vinaigrette: In a small bowl or jar, whisk together garlic mayo, olive oil, lemon juice, and cracked pepper.
- Assemble: Top each chicken cutlet with shredded lettuce, charred corn, avocado, green onions, and crumbled feta. Drizzle generously with vinaigrette.
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