This Mexican Street Corn Chicken is a delicious and easy-to-make dish that brings together the bold flavors of Mexican street corn with tender, juicy chicken breasts. The creamy corn topping, infused with chili powder, lime juice, and garlic, adds a perfect kick to the meal, while the queso fresco and fresh cilantro give it a delightful finish. Perfect for a weeknight dinner or family gathering, this dish is both comforting and flavorful!
INGREDIENTS
- 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts): A lean protein base for the dish, ensuring a tender and juicy outcome.
- 3 cups sweet corn (2 cans, drained): Adds natural sweetness and texture to the creamy topping.
- 1/4 cup mayonnaise: Helps create the creamy, rich base for the street corn topping.
- 1/4 cup sour cream: Adds tang and creaminess to balance the spices and sweet corn.
- 1/2 tbsp lime juice: Brightens the dish with a hint of acidity, cutting through the richness.
- 1½ tsp chili powder: Gives the dish its signature bold, smoky flavor.
- 1/2 tsp salt: Enhances the overall flavors of the chicken and topping.
- 1/2 tsp garlic powder: Adds a savory, aromatic element to the chicken seasoning.
- 1/4 tsp cayenne pepper (optional): For an extra kick of heat if you like your dish spicy.
- 1/4 cup queso fresco, crumbled (for topping): A light, tangy cheese that pairs beautifully with the creamy corn topping.
- 1/4 cup cilantro, chopped (for garnish): Fresh and vibrant, the cilantro adds a final touch of flavor to the finished dish.
WHY YOU'LL LOVE THIS MEXICAN STREET CORN CHICKEN
- Bold and Tangy Flavors: The combination of sweet corn, zesty lime, and smoky chili powder creates a perfect balance of bold flavors that elevate the chicken to a new level.
- Creamy and Delicious: The rich topping of mayonnaise and sour cream makes this dish incredibly creamy while the queso fresco adds a tangy, cheesy finish.
- Easy Weeknight Dinner: This dish is simple to prepare and perfect for a quick dinner with minimal effort. It’s a crowd-pleaser for the whole family.
- Customizable: You can easily adjust the heat level by adding or removing cayenne pepper, and it's a great recipe for experimenting with different cheeses or garnishes.
VARIATIONS
- Grilled Chicken: For a smoky twist, grill the chicken breasts before adding the corn topping and baking. This adds an authentic street corn flavor to the dish.
- Spicy Kick: Add chopped jalapeños to the corn mixture or increase the cayenne pepper for extra heat.
- Cheese Swap: Try using cotija cheese or feta in place of queso fresco for a slightly different texture and flavor.
- Vegetarian Option: Replace the chicken with roasted cauliflower or thick slices of zucchini for a vegetarian-friendly version of this dish.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350˚F (175°C). Grease a casserole dish or baking dish and set aside.
- Step 2:
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir until the ingredients are well mixed, and set the corn mixture aside.
- Step 3:
- Lay the thin chicken breasts flat in the prepared baking dish. Season the chicken evenly with salt, garlic powder, and cayenne pepper if desired for an extra spicy kick.
- Step 4:
- Spoon the corn mixture evenly over the chicken breasts, ensuring each piece is covered with the creamy topping.
- Step 5:
- Bake the chicken, uncovered, for 30-40 minutes, or until the chicken is fully cooked with an internal temperature of 165˚F (75°C).
- Step 6:
- Once the chicken is cooked through, remove the dish from the oven and sprinkle the crumbled queso fresco and chopped cilantro over the top of the corn mixture.
- Step 7:
- Serve the Mexican Street Corn Chicken warm, garnished with extra cilantro if desired. Pair with rice, tortillas, or a simple salad for a complete meal.
Serving and Storage Tips
- Serve this Mexican Street Corn Chicken hot, straight from the oven. It pairs wonderfully with steamed rice, tortillas, or even a fresh side salad for a complete and satisfying meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or oven until thoroughly warmed.
- This dish can also be made ahead of time. Prepare and assemble the corn topping and chicken, then cover and refrigerate for up to 24 hours before baking.
Helpful Notes
- Grilled Chicken Variation: For an extra smoky flavor, grill the chicken breasts before adding the corn mixture. This will give you a charred, grilled taste similar to traditional Mexican street corn.
- Spicy Twist: If you love heat, add extra cayenne pepper or some chopped jalapeños to the corn mixture for a spicier version of this dish.
- Queso Swap: If queso fresco isn’t available, you can use feta cheese as an alternative. It has a similar salty, crumbly texture that complements the dish perfectly.
Tips from well-known chefs
- Chef Rick Bayless: "For authentic street corn flavor, always use fresh lime juice in your recipes to enhance the brightness of the dish."
- Chef Aarón Sánchez: "When using cilantro as a garnish, be sure to chop it right before serving. This keeps its flavor and vibrancy intact."
- Chef Marcela Valladolid: "Grilling or charring the corn before adding it to the chicken can add a smoky layer of flavor that really takes the dish to the next level."