Quick Mexican Street Corn Chicken

There is something about the flavors of Mexican street corn paired with juicy chicken that always feels like a quick escape to a summer festival These wraps come together fast but taste like you spent ages coaxing out sweet charred notes and bold spices

Kids and adults both go back for seconds in my house Even on days when I am exhausted these wraps are totally doable and build a festive mood at dinner

Ingredients

• Boneless skinless chicken breasts: Choose plump firm chicken or try thinly sliced steak or pork for variation
• Fresh corn kernels: Fresh corn will pop with sweetness but frozen corn works in a pinch
• Flour tortillas: Select fresh soft tortillas Avoid corn if gluten free tortillas are needed
• Mayonnaise: Look for real mayo for richness Vegan mayo is great for non dairy
• Sour cream: Tangy flavor balances the sauce Coconut cream can be used for dairy free
• Lime juice: Use fresh limes for unbeatable tartness
• Chili powder: Brings a classic Mexican flavor and gentle heat
• Smoked paprika: Choose a smoky variety to deepen taste
• Ground cumin: Essential for earthy warmth in the chicken
• Salt and pepper: Use generously to balance all other flavors
• Cotija cheese: Salty crumbly cheese Traditions say cotija but feta is a good substitute
• Chopped fresh cilantro: Fresh and bright or skip if not your favorite
• Avocado: Soft creamy texture adds luxury and comfort

Instructions

Pat and Slice the Chicken:

Lay the chicken breasts on a board and pat them dry with paper towels Slice into thin strips about one half inch wide Season with ground cumin salt and pepper making sure all sides are coated This helps every piece pick up those classic Mexican flavors

Char the Corn:

Heat a large skillet on medium high and add the corn kernels Wait until you hear popping and the edges get lightly blackened about two to three minutes This develops sweet smoky notes and gives a street corn feel

Mix the Sauce:

In a medium bowl add mayonnaise sour cream lime juice chili powder and smoked paprika Whisk together until completely smooth Taste and season with salt The sauce should be tangy creamy and just a little bit spicy

Cook the Chicken:

Push the charred corn to one side of the skillet and lay the chicken strips in a single layer Cook for three to four minutes per side until golden brown and cooked through The chicken picks up the leftover corn flavor for extra depth

Toss in the Sauce:

Pour the mixed sauce over the cooked chicken and corn in the pan Toss gently over low heat so everything gets an even coating The sauce will cling especially well to the warm chicken

Warm the Tortillas:

Dampen a kitchen towel and wrap the tortillas inside Microwave for thirty seconds until soft and pliable Steaming keeps tortillas from tearing as you wrap

Assemble the Wraps:

Lay a warm tortilla on your work surface and fill the center with a big scoop of chicken and corn mixture Top with cotija cheese cilantro and avocado if using Roll up tightly folding in the edges to make a neat wrap Slice in half and serve right away

I love how cotija cheese sprinkles over the top just before wrapping Nothing else gives that salty pop and distinct crumbly texture and my kids always ask for extra cheese on theirs

Storage Tips

Wrap leftovers in foil or wax paper and keep in the fridge up to two days If prepping ahead keep the sauce separate and drizzle fresh when you are ready to eat This keeps everything from getting soggy

Ingredient Substitutions

Try tofu or roasted chickpeas for a plant based swap Use shredded rotisserie chicken to skip an extra step and speed up the recipe Greek yogurt works great in place of sour cream if you want a little extra tang

Serving Suggestions

Cut the wraps into bite size pinwheels for parties or lunchboxes They are perfect with a side of simple slaw or fresh fruit Salsa verde or hot sauce on the side always goes over well if you want more kick

Cultural Context

The street corn flavor here is modeled after Mexican elote which gets its character from charred corn lime cilantro and salty cheese It is a street snack classic brought into a wrap for easy eating and portable meals

Seasonal Adaptations

In summer use sweet fresh corn straight off the cob In winter frozen corn or even fire roasted canned corn makes prep quick Try with grilled chicken cooked outdoors for summertime smoky layers

You can freeze the filling in an airtight container up to three months Let it thaw fridge overnight and reheat in a pan then assemble with fresh tortillas This is a life saver for work lunches or those nights when you have zero energy

Common Recipe Questions

→ What can I use instead of Cotija cheese?

Feta cheese mimics Cotija's crumbly texture and salty taste well. You can also try queso fresco for a milder option.

→ Is there a dairy-free alternative for the sauce?

Swap regular mayonnaise with vegan mayo and use coconut cream instead of sour cream for a dairy-free sauce.

→ Can I make these wraps gluten-free?

Absolutely! Choose corn-free gluten-free tortillas to suit dietary needs without sacrificing flavor.

→ What proteins can replace chicken?

Sliced flank steak or pork tenderloin cook quickly and pair well with the corn and tangy sauce.

→ How do I get charred corn if I use frozen kernels?

Heat frozen kernels in a dry skillet over high heat, stirring occasionally, until lightly browned or charred.