Cilantro-Lime Chicken with Corn and Feta Cheese

Imagine tender chicken bathed in zesty cilantro-lime marinade, served alongside sweet charred corn and creamy, tangy feta cheese. This Cilantro-Lime Chicken with Corn and Feta Cheese is a sunshine-inspired dish that brings together Mexican and Mediterranean flavors in perfect harmony. The bright, herbaceous notes of cilantro paired with lime’s citrusy punch create a dish that’s refreshing yet satisfying. You’ll learn how to perfectly balance these flavors while creating a meal that’s impressive enough for guests but simple enough for weeknight dinners.

Why You’ll Love This Recipe

This Cilantro-Lime Chicken with Corn and Feta Cheese is a true crowd-pleaser for so many reasons. First, the flavor profile is absolutely irresistible—tangy lime juice and fragrant cilantro infuse the chicken with brightness, while the sweet corn provides a delightful contrast to the salty, creamy feta cheese. The textural experience is equally impressive: juicy chicken, crisp-tender corn kernels, and crumbly cheese create a dish with delightful mouthfeel in every bite.

What’s more, this recipe comes together in under 30 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The ingredients are widely available year-round, though the dish absolutely shines when made with fresh summer corn. It’s also naturally gluten-free and can be easily adapted for different dietary needs, which we’ll cover in the variations section.

Ingredients

For the Cilantro-Lime Chicken with Corn and Feta Cheese, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts
• ¼ cup (60ml) fresh lime juice (approximately 2-3 limes)
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 cup (16g) fresh cilantro, chopped, plus extra for garnish
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 4 ears fresh corn (or 3 cups/450g frozen corn kernels)
• 1 small red onion, finely diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 6 oz (170g) feta cheese, crumbled
• Lime wedges for serving

The star ingredients here are fresh cilantro and lime juice, which provide the signature flavor profile. Choose bright green cilantro with no yellow spots, and select heavy, fragrant limes for the best juice yield.

Pro Tips

To make the absolute best Cilantro-Lime Chicken with Corn and Feta Cheese, follow these key techniques:

Perfect Chicken Marinade: For maximum flavor penetration, pound your chicken breasts to even thickness before marinating. This not only helps the marinade infuse the meat more evenly but also ensures uniform cooking. Allow at least 30 minutes of marination, but for best results, marinate for 2-4 hours. The lime juice in this recipe actually starts to “cook” the chicken slightly (similar to ceviche), so avoid marinating overnight as it can make the texture too soft.

Charring Corn: To develop a deep, sweet flavor in your corn, don’t rush the charring process. Whether using a grill or a cast-iron skillet, allow the corn kernels to develop dark brown spots before stirring. This caramelization creates a flavor complexity that makes this dish exceptional. If using fresh corn ears, consider charring them whole before cutting off the kernels for an even smokier flavor.

Temperature Control: For perfectly juicy chicken, use a meat thermometer and cook to exactly 165°F (74°C). Remove the chicken from heat and let it rest for 5 minutes before slicing to allow the juices to redistribute. This prevents the dreaded dry chicken syndrome and keeps every bite succulent.

Instructions

Step 1: Prepare the Marinade

In a large bowl, combine the lime juice, 2 tablespoons olive oil, minced garlic, half of the chopped cilantro, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk until well combined. The marinade should be bright green and fragrant, with visible cilantro pieces throughout.

Step 2: Marinate the Chicken

Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about ¾-inch. Add chicken to the marinade, turning to coat completely. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor. The acid from the lime juice will begin tenderizing the meat immediately.

Step 3: Prepare the Corn

If using fresh corn, husk the ears and carefully cut the kernels from the cob. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add corn kernels (fresh or frozen) and cook without stirring for 3-4 minutes until they begin to char. Give them a stir and continue cooking until golden brown in spots, about 2-3 more minutes.

Step 4: Cook the Chicken

Remove chicken from marinade, discarding the excess liquid. Heat a grill, grill pan, or large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Step 5: Combine and Serve

Add the diced red onion, bell pepper, and jalapeño (if using) to the charred corn. Cook for an additional 2-3 minutes until vegetables are slightly softened but still retain some crunch. Remove from heat and stir in the remaining fresh cilantro. Arrange the sliced chicken over the corn mixture, sprinkle with crumbled feta cheese, and garnish with additional cilantro and lime wedges.

Variations

Mediterranean Version: Transform this Cilantro-Lime Chicken with Corn and Feta Cheese into a Mediterranean-inspired dish by substituting the cilantro with fresh oregano and dill. Add halved cherry tomatoes, Kalamata olives, and cucumber to the corn mixture for a Greek-inspired flavor profile. The feta cheese works beautifully in this variation, maintaining the spirit of the original while offering a completely different taste experience.

Dairy-Free Option: For those avoiding dairy, simply omit the feta cheese and add diced avocado instead. The creamy texture of avocado provides a similar mouthfeel to the feta, while adding healthy fats and a buttery richness that complements the cilantro-lime chicken and corn beautifully. Add a squeeze of extra lime juice over the avocado to prevent browning.

Spicy Southwest Bowl: Convert this dish into a hearty bowl by serving the cilantro-lime chicken and corn mix over cilantro-lime rice. Add black beans for protein, diced avocado, and a spicy chipotle-lime dressing instead of feta cheese. Top with crushed tortilla chips for added crunch and a dollop of sour cream to balance the heat.

Storage and Serving

Store any leftover Cilantro-Lime Chicken with Corn and Feta Cheese in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making this a great meal prep option. For best results when reheating, warm the chicken and corn mixture separately in a skillet over medium heat, adding a splash of water or chicken broth to prevent drying. Add fresh feta and cilantro after reheating.

This dish makes an excellent main course served with warm tortillas for a casual dinner, or paired with fluffy cilantro-lime rice for a more substantial meal. For an elegant presentation, serve over a bed of fresh arugula with a drizzle of olive oil and an extra squeeze of lime juice. The cilantro-lime chicken also works wonderfully sliced cold over a salad the next day, making it perfect for lunch meal prep.

For a complete summer feast, serve alongside grilled vegetables and a chilled cucumber salad with a similar lime dressing to complement the flavors.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often result in juicier meat. Adjust cooking time to about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

I don’t like cilantro. What can I substitute?
If you’re among those who find cilantro tastes soapy (it’s genetic!), substitute with fresh flat-leaf parsley and add a teaspoon of lime zest to maintain the brightness of the dish.

Can I make this recipe ahead of time?
Yes! You can marinate the chicken up to 4 hours ahead and prep all the vegetables. Cook just before serving for best results. Alternatively, cook completely and refrigerate for up to 3 days, adding fresh feta and cilantro when reheating.

Is this recipe gluten-free?
Yes, this Cilantro-Lime Chicken with Corn and Feta Cheese is naturally gluten-free as written. Just ensure your spices haven’t been processed with any gluten-containing ingredients if you have celiac disease or severe sensitivity.

Can I use frozen corn year-round?
Absolutely! While fresh summer corn offers the sweetest flavor, frozen corn works very well in this recipe. The key is to properly char it for that roasted sweetness. Don’t thaw the corn before cooking—add it frozen directly to the hot skillet.

Conclusion

This Cilantro-Lime Chicken with Corn and Feta Cheese is summer dining at its finest — bright, zesty, and colorful with a perfect balance of fresh herbs, tangy citrus, sweet corn, and creamy cheese. It’s the kind of dish that transforms simple ingredients into something truly special, ideal for both casual family dinners and entertaining friends on warm evenings. The combination of flavors might seem simple, but the result is pure culinary magic that will have everyone asking for the recipe.

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