Cilantro-Lime Chicken and Corn is a vibrant, zesty dish that’s bursting with fresh flavors. Juicy chicken is marinated in a tangy cilantro-lime mixture and cooked to perfection, then served alongside sweet corn that’s sautéed or grilled for a smoky finish. This light yet satisfying recipe is ideal for warm weather meals or quick weeknight dinners.
Why You’ll Love This Recipe
- Bright, citrusy flavor with a fresh herb kick
- Comes together quickly with minimal ingredients
- Perfect for grilling, stovetop, or oven cooking
- Naturally gluten-free and low-carb
- Great as a main dish or salad topping
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Fresh corn on the cob or canned/frozen corn
- Fresh cilantro
- Limes (juice and zest)
- Garlic
- Olive oil
- Honey or agave (optional, for balance)
- Cumin
- Salt and pepper
Directions
- In a bowl, whisk together lime juice, lime zest, chopped cilantro, minced garlic, olive oil, honey, cumin, salt, and pepper.
- Place chicken in a resealable bag or shallow dish. Pour marinade over the chicken, making sure it’s well coated. Marinate for at least 30 minutes (up to 4 hours for more flavor).
- While chicken marinates, prep the corn. If using fresh corn, grill or sauté the kernels until slightly charred. If using canned or frozen, heat in a skillet with a touch of oil until golden.
- Cook the chicken on a grill, skillet, or in the oven at 400°F until internal temperature reaches 165°F (about 6-7 minutes per side depending on thickness).
- Let chicken rest for a few minutes, then slice and serve over or alongside the corn. Garnish with more chopped cilantro and fresh lime wedges.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 25 minutes (not including marinating)
Variations
- Use boneless chicken thighs for extra juiciness
- Add black beans or avocado to make it a bowl-style meal
- Make it spicy by adding jalapeño to the marinade
- Serve over rice, quinoa, or with tortillas for a full meal
- Turn it into a salad with chopped romaine and a lime vinaigrette
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken in a skillet over medium-low heat or in the microwave until heated through. Reheat the corn separately to preserve texture. Avoid overcooking to keep the chicken juicy.
FAQs
Can I use bottled lime juice?
Fresh lime juice is recommended for the best flavor, but bottled can work in a pinch.
What’s the best way to cook the chicken?
Grilling adds the most flavor, but pan-searing or baking are great alternatives.
Can I make this ahead of time?
Yes, you can marinate the chicken and cook it ahead. Just store it separately from the corn and reheat when ready to serve.
How long should I marinate the chicken?
A minimum of 30 minutes is good, but 2–4 hours is ideal for deeper flavor.
Is this recipe spicy?
Not by default, but you can add spice with jalapeños or chili flakes.
Can I use frozen corn?
Yes, just thaw it first and sauté for best results.
What should I serve this with?
It’s great with rice, quinoa, tortilla chips, or a simple green salad.
Can I make this dairy-free and gluten-free?
Yes, the recipe is naturally both dairy-free and gluten-free as written.
How do I get a good sear on the chicken?
Make sure the skillet or grill is hot, and avoid overcrowding. Don’t move the chicken too soon—let it sear undisturbed for a few minutes on each side.
Can I use the marinade as a sauce?
Only if you boil it first to kill bacteria, or set aside a portion before adding the raw chicken.
Conclusion
Cilantro-Lime Chicken and Corn is a fresh, flavorful dish that’s simple yet impressive. With bold citrus and herb notes, juicy chicken, and sweet corn, it’s a meal that hits all the right notes—especially when you’re craving something light, wholesome, and delicious. Keep it in your recipe rotation for a quick dinner win any day of the week.
Print
Cilantro-Lime Chicken and Corn
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Description
Cilantro-Lime Chicken and Corn is a fresh, zesty dish made with juicy marinated chicken, sweet corn, and plenty of lime and cilantro. It’s quick to make, bursting with flavor, and perfect served over rice, in tacos, or on its own as a low-carb meal. Great for grilling season or anytime you want something light and satisfying.
Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs
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2 cups corn (fresh off the cob, canned, or frozen)
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2 tbsp olive oil
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Juice and zest of 2 limes
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3 cloves garlic, minced
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1/2 tsp cumin
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1/2 tsp paprika
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Salt and pepper to taste
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1/4 cup chopped fresh cilantro (plus more for garnish)
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Optional: 1 jalapeño, finely diced (for heat)
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Optional: 1/4 cup diced red onion or green onion
Instructions
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In a small bowl, whisk together olive oil, lime juice and zest, garlic, cumin, paprika, salt, and pepper.
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Place chicken in a bowl or zip-top bag and pour marinade over it. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).
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Heat a large skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and rest for a few minutes.
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In the same skillet, add corn and sauté for 2–3 minutes until slightly charred and warmed through. Add red onion and jalapeño if using, and cook for another minute.
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Slice the chicken and return to the skillet. Toss with the corn and sprinkle with chopped cilantro.
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Serve hot, with extra lime wedges on the side.
Notes
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This is great served with rice, cauliflower rice, in tacos, or on a salad.
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Swap in grilled chicken or leftover rotisserie chicken to save time.
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For a creamier version, stir in a spoonful of sour cream or avocado before serving.