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Mexican cuisine is celebrated for its vibrant flavors, colorful presentations, and rich cultural heritage. Each dish tells a story, often reflecting the regional ingredients and cooking methods that have been passed down through generations. One such dish that encapsulates the essence of summer gatherings and outdoor barbecues is Grilled Mexican Street Corn and Chicken Kabobs.

Grilled Mexican Street Corn and Chicken Kabobs

Bring the vibrant flavors of Mexican cuisine to your next summer gathering with Grilled Mexican Street Corn and Chicken Kabobs! This delicious recipe combines juicy grilled chicken, fresh vegetables, and charred corn infused with the essence of traditional elote. With a zesty cotija cheese topping and easy preparation steps, these kabobs are perfect for cookouts or family dinners. Discover tips for marinating, grilling, and serving this mouthwatering dish that’s bursting with flavor! Enjoy a taste of Mexico right from your backyard and impress your guests with this colorful, flavorful meal.
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Ingredients
  

For the Chicken Kabobs:

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 small red onion, cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Skewers (soaked in water for 30 minutes if using wooden skewers)

For the Mexican Street Corn:

4 ears of corn, husked

1/2 cup mayonnaise

1/2 cup crumbled Cotija cheese (or feta)

1 tablespoon lime juice

1 teaspoon chili powder

Chopped fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the chicken pieces and toss to coat. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.

    Prepare the Corn: Preheat your grill to medium-high heat. While the grill is heating, mix together mayonnaise, lime juice, and chili powder in a small bowl. Set aside.

      Skewer the Chicken and Veggies: Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating between chicken and vegetables.

        Grill the Kabobs: Place the skewers on the hot grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

          Grill the Corn: While the kabobs are grilling, place the husked corn directly on the grill. Grill for about 10-15 minutes, turning occasionally until the corn is tender and charred in spots.

            Prepare the Corn: Once done, remove the corn from the grill. While still hot, brush each ear liberally with the mayonnaise mixture, then sprinkle with Cotija cheese and garnish with chopped cilantro.

              Serve: Serve the Chicken Kabobs hot off the grill with a side of Mexican Street Corn and lime wedges for extra zest.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4 servings