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:

• 2 tbsp orange juice
• 1 tbsp fajita seasoning blend
• 2 lb springer mountain farms boneless skinless chicken breast pieces
• 24 pieces fresh corn on the cob, 2-inch segments
• 12 jalapenos, halved and deseeded

For the creamy topping:

• 1/2 cup sour cream or greek yogurt
• 2 tbsp chopped cilantro leaves
• 1 tsp grated lime zest

For garnish:

• Crumbled cotija cheese
• Tajin chili-lime seasoning

Step 1: Prepare and Marinate the Chicken

• 2 tbsp orange juice
• 1 tbsp fajita seasoning blend
• 2 lb Springer Mountain Farms boneless skinless chicken breast pieces

In a resealable bag or large bowl, combine the orange juice and fajita seasoning blend.

Add the chicken breast pieces and toss well to ensure all the pieces are evenly coated with the marinade.

Seal or cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

I recommend marinating overnight if possible—the extra time really helps the flavors soak in.

Step 2: Prepare the Skewers and Vegetables

• 24 pieces fresh corn on the cob, 2-inch segments
• 12 jalapenos, halved and deseeded

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Meanwhile, cut the fresh corn into 2-inch segments and halve the jalapenos, removing the seeds.

Step 3: Assemble the Kabobs

• marinated chicken from Step 1
• corn segments from Step 2
• jalapenos from Step 2

Preheat your grill to medium heat.

Thread the marinated chicken (from Step 1), corn segments, and halved jalapenos (from Step 2) onto the skewers, alternating between each ingredient, and repeat this pattern until the skewer is almost full.

Step 4: Season and Grill the Kabobs

• assembled kabobs from Step 3

Lightly brush or spray the corn and jalapeno pieces on each skewer with oil, and season the corn with salt and pepper if you like a little extra flavor.

Place the kabobs on the preheated grill.

Close the grill lid and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

I always use a meat thermometer to make sure the chicken is perfectly cooked.