Chicken Fajitas with Mexican-Style Grilled Corn

Irresistible Zesty Chicken Fajitas and Charred Mexican Corn Delight

If you're seeking that perfect balance of zesty and smoky in a meal, look no further than our Chicken Fajitas paired with Mexican-Style Grilled Corn. This dynamic duo combines vibrant flavors with easy preparation, making it an ideal go-to for weekday dinners or casual weekend gatherings. The chicken fajitas offer a burst of lime and orange finishing with a hint of fajita seasoning that complements the tender chicken and vibrant peppers. The accompanying corn, grilled to perfection, is dressed in a creamy, spicy mix that pays homage to traditional Mexican street corn.

For succulent chicken, start by marinating the meat in a fragrant citrus blend. This not only tenderizes the chicken but infuses it with a bright, tangy flavor that bursts forth upon grilling. Preparing your chicken in uniform ½-inch strips ensures even cooking and absorbency of the marinade, so none of the flavor is missed. Use a large non-stick sauté pan for a quick and even stir-fry, retaining the perfect moisture without overcooking.

The corn preparation is all about contrasts—keeping the inside tender while the outside gains that charred appearance. Fresh ears of corn are best, and to get the most flavor penetration, remove husks before grilling. Pre-microwaving ensures the kernels are tender, while grilling adds depth with that much-loved smoky finish. Applying the chili-lime-cilantro dressing just as the corn comes off the grill marries the flavors beautifully.

Ingredients

Chicken Fajitas

• 4 limes, for juice - Imparts a fresh, citrusy tang that penetrates the chicken.
• 1 orange, for juice - Adds a sweet, subtle citrus note balancing the lime.
• 1 ¾ lbs boneless, skinless chicken breasts - The star protein, selected for its lean tenderness.
• Large zip-top bag - For marinating the chicken comfortably with minimal mess.
• 2 tablespoons fajita seasoning - Provides a spicy, smoky aroma essential to fajitas.
• 2 tablespoons canola oil - A neutral oil that aids in cooking and marinade mixing.
• 1 package sliced fresh peppers and onions (10–14 oz) - Adds color and crunch.
• 8 medium flour tortillas - The soft carrier for our juicy chicken and veggies.

Mexican-Style Grilled Corn

• 4 ears fresh corn - Choose plump, fresh ears for juicy kernels.
• 2 tablespoons canola oil - Ensures even charring on the corn.
• 2 teaspoons chili powder, divided - Infuses smoky heat both before and after cooking.
• 1 teaspoon kosher salt, divided - Elevates the corn's natural sweetness.
• ¼ teaspoon pepper - Adds a slight kick complementing the sweet corn.
• 1 lime, for juice - Aids in creating a tangy, zestful corn dressing.
• 2 tablespoons reduced-fat mayonnaise - Adds creaminess without overpowering flavor.
• 1 ½ tablespoons sour cream - Ensures a smooth texture with a subtle tang.
• 1 tablespoon cilantro stir-in paste - Offers a fresh herbal note.

Step-by-Step Instructions

Chicken Fajitas

1. Juice your limes to yield about ¼ cup, and ½ cup from the orange. Cut chicken into ½-inch-thick strips, placing them into a large zip-top bag. This size allows the marinade to fully permeate each piece, ensuring rich flavor throughout (wash hands afterwards).
2. In a small bowl, mix lime juice, orange juice, 2 tablespoons of fajita seasoning, and canola oil to form a marinade. Reserve ¼ cup of this mixture for later use.
3. Pour the remaining marinade into the bag over the chicken, seal, and shake to evenly coat. Marinate in the refrigerator for at least 30 minutes or ideally overnight for intensified flavor.
4. Preheat a large sauté pan on medium-high heat for about 2–3 minutes. Remove chicken from the marinade and cook in the pan, discarding the leftover marinade, for about 2–3 minutes until lightly browned. This step is crucial for achieving that initial caramelization.
5. Remove the chicken and add pre-sliced peppers and onions to the pan with the reserved marinade. Sauté for 2–3 minutes until the vegetables are softened yet vibrant.
6. Return the chicken to the pan, combining it with the vegetables. Continue cooking until the chicken reaches an internal temperature of 165°F, another 2–3 minutes. Warm tortillas as per the package instructions, then serve the chicken-vegetable mix nestled within.

Mexican-Style Grilled Corn

1. Preheat the grill or a grill pan to medium heat. This step ensures an even temperature across the grill surface.
2. Strip the corn of husks and silks. Coat each ear thoroughly in a microwave-safe bowl with canola oil, 1 teaspoon chili powder, ½ teaspoon salt, and pepper.
3. Cover and microwave the corn on HIGH for 7–8 minutes until tender.
4. Squeeze lime juice into a medium bowl, mixing together with mayonnaise, sour cream, cilantro paste, and the remaining teaspoon of chili powder and salt to create the dressing.
5. Place corn on the grill to develop a light char, turning often for 3–5 minutes.
6. Remove grilled corn and immediately coat with the prepared dressing for maximum absorption and flavor impact, then serve.

Tips for Troubleshooting

• Too thick marinade? Simply thin it out with a slight splash of water and remix the ingredients.
• Too spicy for your taste? Introduce a bit of honey to mellow the heat without sweetness overload.
• Grill marks not appearing? Ensure your grill is preheated adequately and corn is patted dry before oiling.
• Chicken is rubbery? It's likely overcooked. Monitor internal temps closely next time, removing chicken from heat just as it hits 165°F.

Ideas for Pairing with the Recipe

• Side Dishes: Consider serving alongside a light avocado salad with cilantro and lime for freshness that matches the dish’s zestiness.
• Drinks: A crisp Riesling or a tangy margarita can complement the citrusy, spicy notes marvellously.
• Desserts: Opt for a creamy, cold flan or churros with chocolate sauce to end the meal on a sweet, indulgent note.

These pairings not only add diversity in taste but bring a harmonious dish complexity that will tantalize the taste buds.

How to Store Properly

• For Refrigeration: Store leftover fajitas and corn in separate airtight containers and refrigerate, best consumed within 3 days to enjoy full flavors.
• For Freezing: Freeze chicken strips and veggies separately, recommended no longer than 1 month for optimal texture and taste. Reheat in a pan on low until warmed through.
• Corn: Ideally consumed fresh, but can be refrigerated whole, with dressing removed for an additional day if needed.

Preparing these meals in advance can provide a convenient dinner for busier days or leftover variety throughout the week.

FAQs

• Can I use other meats instead of chicken? Absolutely! Beef or shrimp make great substitutes. Adjust marination and cooking times accordingly to ensure tender results.
• How do I make it less spicy? Consider reducing fajita seasoning or chili powder in the marinade and corn dressing to suit delicate pallets.
• Can corn be grilled directly after cooking in the microwave? Yes, it's recommended to do so for that superb charred finish.
• Can I use a different tortilla type? Yes, corn tortillas are an excellent alternative and provide a distinct and slightly sweeter flavor profile.

These insights can help broaden your culinary experience while customizing each dish to fit personal preferences.