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Mexican Street Corn Chicken from above
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5 from 12 votes

Mexican Street Corn Chicken

This super flavorful Mexican Street Corn Chicken is an easy and tasty dinner recipe that makes a perfect weeknight meal!


  • 2 teaspoons chili powder, divided
  • 1 teaspoon paprika
  • ½ teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ + ⅛ teaspoon salt, divided
  • ¼ teaspoon garlic powder
  • a pinch cayenne pepper
  • 4 (5 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 5 ounces each and pound them thin)
  • 3 teaspoons canola oil, divided
  • 1 ½ cups fresh (or thawed from frozen) corn kernels, (about 2 cobs worth)
  • 1 tablespoon light mayonnaise
  • 1 tablespoon light sour cream
  • 1 teaspoon lime juice
  • 1 oz cumbled queso fresco, (recommended, but see above for substitution options)
  • 1 tablespoon finely chopped fresh cilantro


  • In a small dish, stir together 1 ½ teaspoons of the chili powder, 1 teaspoon paprika, ½ teaspoon sugar, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon of the salt, ¼ teaspoon garlic powder, and a pinch of cayenne.
  • Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix from step one over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.
  • Drizzle 2 teaspoons of the oil into a large sauté pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for about 4 minutes until golden on the bottom. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Remove the chicken from heat.
  • Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Add the remaining ½ teaspoon of chili powder to the corn and stir to coat. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Add the tablespoon of mayonnaise to the corn and stir until well combined. Add the remaining 1/8 teaspoon salt, the tablespoon of sour cream, and the teaspoon of lime juice and stir together. Add most of the crumbled queso fresco and chopped cilantro (I like to reserve a little of both to sprinkle over the top because it’s pretty)and stir to combine.
  • Serve each seasoned chicken breast with a ¼ cup of street corn mix over the top.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 chicken breast + ¼ cup topping) serving:
292 calories, 13 g carbs, 5 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 2 g fiber, 176 mg sodium (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 chicken breast + ¼ cup topping) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 7 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
7 per (1 chicken breast + ¼ cup topping) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
spice rub adapted from Lord Byron's Kitchen