Chili Lime Chicken with Mexican Street Corn Salsa

Chili Lime Chicken with Mexican Street Corn Salsa

Chili Lime Chicken with Mexican Street Corn Salsa is a meal I’ve been dreaming about making for a while now. Mexican Street Corn has become my absolute favorite food. Period. I crave it constantly. I’d eat it every day if I could. I blame Millie’s Restaurant for my obsession – they have the absolute best Mexican Street Corn. Even though it is not from the actual streets of Mexico, I can’t imagine that Mexico could make it better than Millie. After a few weeks of obsessing, I decided to do what Granny would have done. Enough was enough with the craving and salivating; it was time to shut up about the corn and figure out how to make it myself.

Chili Lime Chicken

Chili Lime Chicken

I knew that I probably couldn’t compete with the real deal, so after mucho brainstorming, I came up with a meal based around my obsession – Chili Lime Chicken with the star of the show being Mexican Street Corn Salsa. I expected to make this and tweak it as needed until I perfected it. No tweaking needed – this meal was amazing. I will tell just about anyone who will listen to me to go and make it this week. I’ve already bribed convinced a couple friends to make it with rave reviews.

Chili Lime Chicken

Weeknight meals have to be quick and fairly simple, so this marinade can be put together using ingredients you might just have on hand. For the corn, this fire roasted canned corn is a real time-saver. If you have free time, you can grill the corn for a little more freshness. Side note: if you are someone with free time during the week, please know that I am very, very jealous of you. Not including marinating time, the whole meal took less than 25 minutes and might become your new summer favorite!

As far as sides, I put an avocado in the skillet after I cooked the chicken for about 30 seconds and filled the center with the salsa (holy cow, this was awesome) and 90 second Spanish style rice.


I’d like to take a quick moment of my time to congratulate myself on having an obsession that has actually developed into something positive. My last food obsession (chocolate covered peanut butter filled pretzels) developed into what can only be described as a no bueno dependency. Oh, and will you look at that, I’m officially out of free time! I hope you love Chili Lime Chicken with Mexican Street Corn Salsa as much as I did.

Chili Lime Chicken with Mexican Street Corn Salsa
Prep Time
5 mins
Cook Time
15 mins
Marinating Time
30 mins
Total Time
20 mins

Chili Lime Chicken with Mexican Street Corn Salsa is a surprisingly quick and delicious weeknight meal! No one will believe this meal only took 20 minutes!

Servings: 4 people
Chili Lime Chicken Marinade
  • 4 chicken breasts
  • 1/4 c lime juice
  • 2 T lime zest
  • 2 T fresh cilantro
  • 1/2 t sugar
  • 1/2 t chili powder
  • 1/2 t salt
  • 1/8 t pepper
  • 3 T olive oil
Mexican Street Corn Salsa
  • 1 15 oz can fire roasted corn, drained
  • 1 jalapeño, diced remove seeds and ribs for a milder flavor
  • 1 t chili powder
  • 2 T lime zest
  • 1/2 t lime juice
  • 3 T mayonnaise
  • 3 T cilantro
  • 2 oz cotija cheese If you can't find cotija, you can use feta cheese
  • 1/2 t salt
  • 1/8 t pepper
  1. Mix together marinade ingredients. Place chicken in a zip-lock bag and pour marinade over. Refrigerate for at least 30 minutes, up to 8 hours. 

  2. Heat 2 T olive oil in a non-stick skillet. Place chicken in skillet and cook 8 minutes per side or until chicken is cooked through. Allow chicken to rest about 5 minutes.

  3. Meanwhile, mix together the salsa ingredients. 

  4. Once the chicken is finished, place a halved, de-seeded avocado face down in the skillet over medium-low heat until just browned, about 30 seconds to 1 minute. 

  5. To serve, slice chicken crosswise and top with the salsa. Place a spoonful of the salsa inside the pit of the avocado halves. 

Recipe Notes

This chicken can also be prepared on a grill. This will take approximately 5-6 minutes per side. 

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