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mexican street corn chicken

Macro Friendly Mexican Street Corn Chicken

Any way I can find a reason to eat Mexican Street Corn, I'll eat it. For this recipe, chicken is simply the vehicle in which to enjoy this yummy treat of a dinner. The macros are spot on and this chicken topped with this cheesy corn is so good! Don't forget the Tajin for an extra kick.
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 305kcal


  • 1 pound boneless, skinless chicken breasts pounded or sliced thin; 4 pieces total
  • salt & pepper to taste
  • 3/4 cup yellow onion finely diced
  • 15.25 oz sweet corn drained; OR 2 earns fresh sweet corn
  • 1 clove garlic minced
  • 1/2 cup salsa verde
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • 3 oz cotija cheese divided
  • tajin to taste


  • Spray a large, nonstick skillet with cooking spray and place over medium heat. Sprinkle both sides of chicken breasts with salt and pepper and cook 5 minutes per side to brown and get it to 165 degrees F. Remove chicken from pan, place onto a plate and cover with foil.
  • Add onion to pan and cook 2-3 minutes until it starts to become tender. Add in the corn and garlic. Add salt and pepper and cook another minute. Add in tomatillo salsa, cilantro, lime juice and half of the cotija cheese.
  • Place cooked chicken back into hot pan, top with corn mixture, remaining cheese and tajin. Serve.


The more accurate macros for 1 serving (1/4th of this recipe) are as follows: 260 calories, 8.4g F/18.7g C/28.8g P.


Calories: 305kcal | Carbohydrates: 27g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 473mg | Potassium: 739mg | Fiber: 3g | Sugar: 8g | Vitamin A: 558IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 1mg