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Grilled Chicken Street Corn Flatbreads

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These Grilled Chicken Street Corn Flatbreads are a delightful fusion of flavors, combining marinated chicken with a creamy street corn topping. Perfect for quick weeknight meals or gatherings, they offer a burst of summer in every bite.

Ingredients

Scale
  • For the Chicken Marinade:
  • 1 lb boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • For the Street Corn Topping:
  • 2 cups corn kernels (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice (freshly squeezed)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup cotija cheese, crumbled (plus extra for garnish)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1/4 teaspoon smoked paprika (optional)
  • For the Flatbreads:
  • 4 store-bought or homemade flatbreads (approximately 8 inches each)
  • 1 cup shredded mozzarella cheese (or Mexican blend cheese)
  • Lime wedges, for serving

Instructions

  1. Begin by marinating the chicken: In a medium bowl, mix 3 tablespoons of olive oil, 2 tablespoons of lime juice, minced garlic, chili powder, cumin, paprika, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Cover and let marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).
  2. While the chicken marinates, prepare your street corn topping. In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add 2 cups of corn kernels, and sauté for about 5-7 minutes until they begin to caramelize and turn slightly golden. You’ll know it’s ready when the corn is fragrant and has a nice char.
  3. Remove the corn from the heat and stir in 1 teaspoon of chili powder, 1 tablespoon of lime juice, mayonnaise, sour cream, cotija cheese, and smoked paprika (if using). Mix until well combined. Set aside.
  4. Next, heat a grill or griddle over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should be golden brown and juicy. Avoid overcooking to prevent dryness.
  5. Remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute. While the chicken rests, you can warm your flatbreads on the grill for about 1-2 minutes on each side until they are pliable and slightly charred.
  6. Slice the rested chicken into thin strips. Now it's time to assemble your flatbreads! Start with a flatbread, add a generous sprinkle of shredded mozzarella cheese, followed by the sliced chicken, and top it with the street corn mixture. Add extra cotija cheese and chopped cilantro for garnish.
  7. Repeat the assembly for the remaining flatbreads. Serve immediately with lime wedges on the side for an extra zesty kick, and enjoy the explosion of flavors!

Nutrition

Keywords: For an optimal marinated flavor, let the chicken sit longer than 15 minutes—aim for at least 1 hour if possible. Use a grill thermometer to ensure your grill is at the perfect temperature. Don't skip the resting time for the chicken! This is crucial as it allows the juices to settle, resulting in tender, juicy pieces.

Find it online: https://crumella.com/grilled-chicken-street-corn-flatbreads/