Description
Cilantro-Lime Chicken and Corn is a bright, zesty dish that’s perfect for warm weather or any time you crave something fresh and flavorful. Juicy chicken marinated in lime juice, garlic, and cilantro is paired with sweet, charred corn to create a balanced and healthy meal that’s quick to prepare and incredibly satisfying. Whether grilled or pan-seared, this dish brings bold flavor and easy versatility to your dinner table.
Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs
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2 cups fresh or frozen corn kernels
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¼ cup chopped fresh cilantro (plus extra for garnish)
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2 limes (juice and zest)
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3 garlic cloves, minced
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2 tbsp olive oil
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1 tsp ground cumin
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1 tsp paprika
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¾ tsp salt (or to taste)
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½ tsp black pepper
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Optional garnishes: chopped red onion, diced jalapeño, avocado slices, cotija or feta cheese
Instructions
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Marinate the Chicken:
In a bowl, whisk together olive oil, lime juice and zest, garlic, cilantro, cumin, paprika, salt, and pepper. Add chicken and coat evenly. Let marinate for at least 15 minutes (up to 8 hours in the fridge). -
Cook the Chicken:
Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side, until fully cooked and golden. Let rest before slicing. -
Prepare the Corn:
Heat a skillet over medium heat. Add a bit of oil and cook the corn until lightly charred and tender, about 5–7 minutes. Season with salt and pepper.
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Assemble:
Slice the chicken and serve it over or alongside the corn. Garnish with more cilantro, lime juice, and optional toppings.
Notes
Fresh lime juice and zest are key for flavor—avoid bottled juice.
Marinate longer for deeper flavor.
Charred corn adds amazing texture and sweetness.
This dish works well as a taco filling, salad topping, or rice bowl base.
Add spice with jalapeños or red pepper flakes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilled, Pan-Seared
- Cuisine: Mexican-Inspired, American
Keywords: cilantro lime chicken, summer chicken recipe, chicken and corn, gluten-free dinner, healthy chicken meal