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As the warm summer months roll in, the aroma of grilled foods fills the air, drawing friends and families outdoors to enjoy delicious meals under the sun. Grilling is more than just a cooking method; it's a summer tradition that brings people together. Among the many options available, one dish that stands out for its vibrant flavors and festive appeal is Zesty Grilled Mexican Street Corn and Chicken Kabobs. This dish combines succulent marinated chicken with the sweet crunch of corn, creating a delightful culinary experience that’s perfect for gatherings or family dinners.

Grilled Mexican Street Corn and Chicken Kabobs

Discover the perfect summer dish with Zesty Grilled Mexican Street Corn and Chicken Kabobs. This delightful recipe combines succulent marinated chicken with the sweet crunch of charred corn, topped with creamy cotija cheese and fresh herbs. Ideal for backyard barbecues or family dinners, these kabobs are not only visually appealing but bursting with vibrant flavors. Learn how to marinate the chicken, grill the corn to perfection, and elevate your summer gatherings with this must-try recipe.
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Ingredients
  

For the Chicken Kabobs:

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 bell pepper, cut into 1-inch pieces (any color)

1 red onion, cut into 1-inch pieces

For the Corn:

4 ears of corn, husked

2 tablespoons mayonnaise

½ cup crumbled cotija cheese (or feta)

1 teaspoon chili powder

1 tablespoon fresh lime juice

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Marinate the Chicken:

    In a medium bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Add the cubed chicken, and toss to coat evenly. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

      Prepare the Corn:

        While the chicken is marinating, preheat your grill to medium-high heat. Husk the corn and soak the ears in water for about 15 minutes. This helps prevent them from burning on the grill.

          Assemble the Kabobs:

            After marinating, thread the chicken, bell pepper pieces, and red onion pieces onto skewers. Alternate between the chicken and vegetables until the skewers are filled.

              Grill the Corn:

                Place the soaked corn on the grill, turning occasionally, for about 10-12 minutes or until the kernels are tender and have grill marks.

                  Grill the Kabobs:

                    Place the chicken and vegetable skewers on the grill. Cook for 10-12 minutes, turning every few minutes, until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F/75°C).

                      Prepare the Topping:

                        In a small bowl, mix the mayonnaise, crumbled cotija cheese, chili powder, and lime juice until well combined. This will be the topping for the grilled corn.

                          Serve:

                            Once the corn and kabobs are finished grilling, remove them from the heat. Brush the grilled corn generously with the mayo and cheese mixture, and garnish with freshly chopped cilantro. Serve with lime wedges on the side for additional zest.

                              Enjoy this vibrant and flavorful dish that's a perfect party pleaser or a fun family dinner!

                                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4