Zesty Lime Street Corn Kabobs

You know those amazing grilled corn vendors at summer festivals? The ones with the perfectly charred corn slathered in butter and spices? Well, I couldn’t wait for the next fair to get my fix, so I decided to create these street corn kabobs right in my backyard.

I love how these kabobs bring that food truck experience home without the long lines or the awkward juggling of messy corn on the cob. Plus, they’re perfect for cookouts since everyone can grab their portion without dealing with whole corn ears. I usually prep these while I’m getting other things ready for the grill – cutting up vegetables or marinating meat.

If you’re a fan of Mexican street corn with its mix of mayo, cheese, and chili powder, you’re going to love these. And if you’ve never tried street corn before? Get ready to discover your new favorite summer side dish.

What Kind of Corn Should I Use?

Fresh sweet corn is the way to go for these kabobs, and you’ll want to look for ears that feel firm and heavy for their size. The kernels should be plump and tightly packed, and the silk at the top should be brown and slightly sticky – these are signs that the corn is at its peak freshness. While white, yellow, or bi-color corn all work great here, I find that yellow corn tends to hold up better on the grill and gives that classic street corn look. If fresh corn isn’t in season, you can substitute frozen corn on the cob segments, but let them thaw completely and pat them dry before threading onto skewers. Just avoid using canned corn, as it won’t give you that fresh, sweet crunch that makes street corn so special.

Options for Substitutions

This tasty kabob recipe can be adjusted with several easy swaps:

• Orange juice: If you’re out of orange juice, try pineapple juice or even lime juice mixed with a touch of honey for that sweet-citrus kick.
• Chicken breast chunks: While chicken breast works great here, you can use chicken thighs for juicier results, or even swap in shrimp for a seafood twist. Just reduce the cooking time for shrimp to avoid overcooking.
• Fajita seasoning: No fajita seasoning? Mix your own with chili powder, cumin, garlic powder, and paprika. Taco seasoning works well too!
• Cotija cheese: Can’t find cotija? Feta cheese makes a great substitute with a similar salty, crumbly texture. Parmesan can work in a pinch too.
• Tajin seasoning: If Tajin isn’t available, mix some chili powder with lime zest and a pinch of salt. It won’t be exactly the same, but it’ll give you that lime-chili flavor combo.
• Jalapeños: For less heat, use poblano peppers. For more kick, try serrano peppers. Bell peppers work great for a mild version.
• Fresh corn: While fresh corn is best, you can use frozen corn kernels threaded onto skewers when fresh isn’t in season. Just thaw them first!

Watch Out for These Mistakes While Grilling

The biggest challenge when making street corn kabobs is preventing the chicken from drying out while ensuring the corn cooks through – the secret is to cut your chicken chunks into uniform 1.5-inch pieces so they cook at the same rate as the corn. A common mistake is placing the kabobs too close to direct heat, which can char the outside while leaving the inside raw; instead, use medium-high heat and rotate the skewers every 3-4 minutes for even cooking. To keep your jalapeños from becoming too soft or falling off the skewers, try threading them through twice, and if using wooden skewers, don’t forget to soak them in water for at least 30 minutes before grilling to prevent burning. For the juiciest results, let the chicken rest for 5 minutes after cooking before adding your toppings, and if you’re making these ahead, wait to add the cotija cheese and cream sauce until just before serving to maintain the best texture.

What to Serve With Street Corn Kabobs?

These Mexican-inspired kabobs are so good with a side of fluffy cilantro lime rice or warm tortillas to soak up all those tasty juices. Since you’ve already got the grill fired up, try throwing on some bell peppers and onions for an easy veggie side dish. I love serving these kabobs with black beans (either simply warmed up or made into a quick bean salad with red onion and lime juice), and don’t forget the guacamole – it adds a creamy element that goes perfectly with the spicy jalapeños and tangy citrus flavors. For a complete fiesta-style spread, put out some tortilla chips with fresh pico de gallo or your favorite salsa.

Storage Instructions

Keep Fresh: Got leftover street corn kabobs? Place them in an airtight container and keep them in the fridge for up to 3 days. I recommend storing any unused sauce separately to keep the kabobs from getting soggy.

Prep Ahead: You can prep these kabobs up to 24 hours in advance! Thread everything onto the skewers, cover with plastic wrap, and keep them in the fridge. The sauce can also be mixed ahead and stored separately – just give it a quick stir before serving.

Warm Up: To enjoy leftover kabobs, gently warm them on the grill for 2-3 minutes or in the microwave for about 1 minute. Add fresh cotija cheese and a sprinkle of Tajin after reheating for the best flavor and texture. The corn might not be quite as crispy as when fresh, but it’ll still be tasty!

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	2 hours 25 minutes – 2 hours 45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 160-180 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

For the kabobs:

• 24 pieces fresh corn on the cob (cut into 2-inch segments)
• 2 tbsp orange juice (freshly squeezed for best flavor)
• 1 tbsp fajita seasoning blend
• 12 jalapenos (halved and deseeded for medium heat)
• 2 lb boneless skinless chicken breast (cut into 1.5-inch pieces)

For the creamy topping:

• 1/2 cup sour cream or Greek yogurt (use sour cream for richer flavor)
• 2 tbsp fresh cilantro (finely chopped)
• 1 tsp lime zest (freshly grated from 1 lime)

For garnish:

• Crumbled cotija cheese (adds authentic street corn flavor)
• Tajin chili-lime seasoning

Step 1: Marinate the Chicken and Prepare Components

• 2 tbsp orange juice
• 1 tbsp fajita seasoning blend
• 2 lb boneless skinless chicken breast
• 24 pieces fresh corn on the cob
• 12 jalapenos

Combine the orange juice and fajita seasoning blend in a bowl, stirring until the seasoning dissolves completely.

Add the chicken pieces and toss to coat evenly with the marinade.

Cover and refrigerate for at least 2 hours—this allows the citrus and spices to penetrate the chicken, ensuring tender, flavorful meat.

While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.

Cut the corn on the cob into 2-inch segments and halve the jalapenos lengthwise, removing the seeds and membranes for medium heat (leave some seeds if you prefer more spice).

Step 2: Assemble the Kabobs

• marinated chicken from Step 1
• corn segments from Step 1
• jalapeno halves from Step 1

Remove the marinated chicken from the refrigerator and thread the components onto the soaked skewers, alternating between chicken pieces, corn segments, and jalapeno halves—this creates visual appeal and ensures even cooking.

I like to start and end each skewer with chicken so the jalapeno and corn are nestled between the meat for better heat distribution.

Pack the ingredients snugly but not so tight that they’re compressed.

You should have about 12 kabobs total, with each using roughly 3 pieces of chicken, 2 corn segments, and 1 jalapeno.

Step 3: Grill the Kabobs to Perfection

• assembled kabobs from Step 2

Preheat your grill to medium heat (around 375°F).

Lightly brush or drizzle the corn and jalapeno pieces with a neutral oil, then season them with salt and pepper—this helps them develop a nice char without drying out.

Place the kabobs on the grill and cook for 8-10 minutes total, turning them every 2-3 minutes to ensure even cooking and prevent any single side from burning.

The chicken is done when it reaches an internal temperature of 165°F (74°C), which you can check with a meat thermometer inserted into the thickest piece.

I always turn the skewers toward the end to let the chicken pick up a subtle char, which adds wonderful smoky flavor without affecting the safety or juiciness.

Step 4: Prepare the Crema Topping

• 1/2 cup sour cream or Greek yogurt
• 2 tbsp fresh cilantro
• 1 tsp lime zest

While the kabobs grill, combine the sour cream (or Greek yogurt) with the fresh cilantro, lime zest, and a pinch of salt in a small bowl.

Stir until smooth and well combined.

This cooling, tangy crema balances the char and heat from the grilled vegetables and spiced chicken.

You can prepare this step anytime before serving—even before the kabobs go on the grill.

Step 5: Finish and Serve the Kabobs

• grilled kabobs from Step 3
• crema mixture from Step 4
• Crumbled cotija cheese
• Tajin chili-lime seasoning

Transfer the grilled kabobs to a serving platter.

Generously drizzle or dollop the cilantro crema from Step 4 over the cooked chicken.

Sprinkle the crumbled cotija cheese and Tajin chili-lime seasoning over the kabobs, distributing them evenly across all pieces.

The cotija adds a salty, slightly tangy cheese note that’s authentic to street corn preparations, while the Tajin brings a bright citrus-chili finish.

Serve immediately while the kabobs are warm and the cheese hasn’t fully melted into the crema.