Mexican Street Corn Chicken

Featured in Family Dinner Ideas.

This Mexican street corn chicken transforms the beloved elote flavors into a delicious main dish. Juicy chicken breasts are seasoned and grilled until perfectly charred, then slathered with a creamy sauce made from mayo, Mexican crema, and chile powder. The finishing touches of crumbled queso fresco, fresh cilantro, and a squeeze of lime bring all those authentic street food flavors together. Each bite delivers the perfect balance of creamy, tangy, and savory elements that make Mexican street corn so irresistible, but in a satisfying protein-packed dinner that's ready in under 30 minutes.
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Updated on Fri, 10 Jan 2025 20:41:48 GMT
A plate of grilled fish topped with corn and garnished with cilantro and a dollop of sour cream. Pin it
A plate of grilled fish topped with corn and garnished with cilantro and a dollop of sour cream. | quickierecipe.com

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.

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.

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."

Mexican Street Corn Chicken

Juicy chicken breasts baked with a creamy and flavorful Mexican street corn topping, finished with queso fresco and fresh cilantro.

Prep Time
10 Minutes
Cook Time
35 Minutes
Total Time
45 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 4 Servings (4-6 servings)

Dietary: Gluten-Free

Ingredients

01 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts).
02 3 cups sweet corn (2 cans, drained).
03 1/4 cup mayonnaise.
04 1/4 cup sour cream.
05 1/2 tbsp lime juice.
06 1½ tsp chili powder.
07 1/2 tsp salt.
08 1/2 tsp garlic powder.
09 1/4 tsp cayenne pepper (optional).
10 1/4 cup queso fresco, crumbled (for topping).
11 1/4 cup cilantro, chopped (for topping).

Instructions

Step 01

Preheat your oven to 350˚F (175°C).

Step 02

In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir well to combine.

Step 03

In a casserole dish, lay the thin chicken breasts flat in the dish. Season with salt, garlic powder, and cayenne pepper.

Step 04

Spread the corn mixture evenly over the top of the seasoned chicken breasts.

Step 05

Bake the dish uncovered for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F (75°C).

Step 06

Once done, remove the dish from the oven and garnish with crumbled queso fresco and chopped cilantro before serving.

Notes

  1. This recipe is packed with the bold and savory flavors of Mexican street corn, paired with juicy baked chicken breasts. It's perfect for a fun weeknight dinner or a crowd-pleasing main course.
  2. For an extra flavor kick, grill the chicken breasts before baking to get that charred taste similar to street corn.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 18 g
  • Total Carbohydrate: 20 g
  • Protein: 35 g