This Mexican Street Corn Chicken recipe brings together tender chicken breasts with the bold flavors of Mexican street corn. The creamy topping, made with mayonnaise, sour cream, and chili powder, adds a rich and flavorful layer to the chicken, while the crumbled queso fresco and cilantro finish the dish with a fresh and tangy bite. It's a perfect meal for busy weeknights or casual dinners, and it pairs wonderfully with rice, tortillas, or a simple green salad. You can even grill the chicken breasts for an extra charred flavor before baking them in the oven!
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."