A delicious mix of smoky, sweet and spicy, these quick and easy Mexican Street Corn Lettuce Wraps are deliciously healthy and packed with flavor! Loaded with tender chicken, charred corn, crumbled cheese and finished with a creamy chili spiked sauce, this fun twist on elote is perfect as an appetizer, lunch, or light weeknight dinner!
Add in the garlic and cook until fragrant, about 30 seconds-1 minute. Add in the lime juice and salsa verde. Lower the heat to medium, and cook, stirring occasionally, for 3-4 minutes, or until the chicken is cooked through. Remove the chicken from heat and transfer to a serving bowl.
Make the Street Corn: Place the corn, cilantro, cheese, lime juice, lime zest, paprika, chili powder and garlic powder in a medium sized bowl. Season with ¼ teaspoon salt and a pinch of black pepper. Gently stir to combine. Taste and adjust for seasoning with salt, pepper, lime juice, cilantro and/or more cheese. Set aside.
How To Cook Corn on the Cob:
Spray or coat corn on the cob with oil and generously season with salt and pepper. Place corn under a broiler and rotate every 1-2 minutes, or until each side of corn is blistered and charred. OR, heat an outdoor grill, or indoor grill pan, to medium-high heat. Oil the grates of the grill and add corn. Grill for a few minutes per side, or until each side of corn is blistered and charred.
When corn is done cooking, remove it to a clean work surface and allow to cool slightly. Slice kernels off of the cob and transfer to a large bowl. Set aside.