Mexican Street Corn Chicken

Imagine the aromatic blend of zesty lime, smoky chili powder, and sweet corn wafting through your kitchen as your Mexican Street Corn Chicken bakes to perfection. This mouthwatering dish transforms the beloved Mexican street food elote into a hearty, protein-packed main course that’s both impressive and surprisingly simple to prepare. The juicy chicken breasts become the perfect canvas for the creamy, slightly spicy corn topping that caramelizes beautifully in the oven. You’ll learn how to create this crowd-pleasing fusion dish that brings together traditional Mexican flavors with everyday ingredients for a weeknight dinner that feels anything but ordinary.

Why You’ll Love This Recipe

This Mexican Street Corn Chicken recipe delivers restaurant-quality results with minimal effort, making it perfect for both casual family dinners and entertaining guests. The contrast between the tender, perfectly seasoned chicken and the creamy, slightly crunchy corn topping creates an irresistible textural experience in every bite. The sweetness of the corn balances beautifully with the savory chicken, while the hint of heat from chili powder and optional cayenne provides just the right amount of kick without overwhelming the dish.

What makes this recipe truly special is how it transforms simple ingredients into something extraordinary. The combination of mayonnaise and sour cream creates a rich, tangy base that helps the corn mixture caramelize slightly in the oven, while the finishing touch of fresh cilantro and crumbled queso fresco adds brightness and authentic Mexican flair. Even better, this entire dish comes together in under an hour with just minutes of active preparation time, letting your oven do most of the work while you attend to other tasks.

Ingredients List for the Mexican Street Corn Chicken

These ingredients combine the beloved flavors of Mexican street corn (elote) with juicy chicken breasts to create a fusion dish that’s bursting with authentic flavors. The corn mixture creates a creamy, slightly spicy topping that keeps the chicken moist while adding incredible flavor.

• 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts)
• 3 cups sweet corn (2 cans, drained)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 tbsp lime juice
• 1½ tsp chili powder
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup queso fresco, crumbled
• 1/4 cup cilantro, chopped

Pro Tips

Creating perfect Mexican Street Corn Chicken is all about technique and timing. Here are three essential tips to ensure your dish turns out perfectly every time:

First, when preparing the chicken breasts, ensure they’re of even thickness to promote uniform cooking. If your chicken breasts are thick, consider butterflying them or using a meat mallet to pound them to an even thickness of about 1/2 inch. This prevents overcooking the thinner parts while waiting for thicker sections to reach the safe internal temperature.

Second, don’t skimp on seasoning the chicken before adding the corn mixture. That first layer of salt and garlic powder is crucial for flavoring the meat itself, not just the topping. For even more flavor, you can season the chicken up to 24 hours in advance and refrigerate it to allow the seasonings to penetrate the meat more deeply.

Finally, allow the Mexican Street Corn Chicken to rest for 5-10 minutes after removing it from the oven before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is as moist and flavorful as possible. The corn topping will also set slightly during this time, making it easier to serve without sliding off the chicken.

Instructions

Step 1: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.

Step 2: In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.

Step 3: Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

Variations

The versatility of Mexican Street Corn Chicken makes it perfect for customization to suit different tastes or dietary needs. For a spicier version, increase the cayenne pepper to 1/2 teaspoon or add a diced jalapeño to the corn mixture. You could also fold in 1/4 cup of diced roasted red peppers for additional color and a sweet, smoky flavor that complements the corn beautifully.

For a lower-calorie version, substitute Greek yogurt for both the mayonnaise and sour cream. This swap maintains the creamy texture while reducing fat content and adding protein. The tanginess of Greek yogurt works wonderfully with the lime juice and complements the sweetness of the corn.

Those following a gluten-free or keto diet will be pleased to know this recipe is naturally gluten-free. For a keto adaptation, replace the corn with a mixture of diced bell peppers and zucchini seasoned with the same spice blend. This substitution maintains the colorful presentation and textural contrast while significantly reducing the carbohydrate content.

Storage and Serving

Mexican Street Corn Chicken stores beautifully, making it perfect for meal prep. Leftovers can be refrigerated in an airtight container for up to 3 days. When reheating, cover with foil and warm in a 325°F oven for about 15 minutes to prevent the chicken from drying out. Alternatively, microwave on medium power with a damp paper towel over the top to retain moisture.

For an impressive presentation, serve this dish on a large platter with additional lime wedges and a sprinkle of extra cilantro and queso fresco. It pairs beautifully with cilantro lime rice or a simple green salad dressed with lime vinaigrette. For a more substantial meal, warm corn or flour tortillas make excellent accompaniments, allowing guests to create their own Mexican Street Corn Chicken tacos.

For a fun appetizer variation, slice the cooked chicken into strips and serve on small corn tortillas as street-style tacos, topped with additional corn mixture and a drizzle of hot sauce for those who enjoy extra heat.

FAQs

Can I use frozen corn instead of canned?
Yes! Frozen corn works perfectly in this recipe. Thaw completely and drain any excess moisture before combining with the other ingredients. In fact, frozen corn often has a sweeter, fresher flavor than canned varieties, which can enhance your Mexican Street Corn Chicken.

What can I substitute for queso fresco if I can’t find it?
Feta cheese makes an excellent substitute for queso fresco, providing a similar crumbly texture and salty flavor. Cotija cheese, another Mexican cheese, would also work beautifully if available. In a pinch, even grated parmesan can work for that salty-umami finish.

Is this recipe spicy?
This Mexican Street Corn Chicken has a mild to medium heat level depending on the chili powder you use. The optional cayenne adds additional heat, so skip it for a milder version or increase it slightly for more kick. The creamy elements (mayonnaise and sour cream) help temper the spice.

Can I grill this chicken instead of baking it?
Absolutely! Grill the seasoned chicken breasts until nearly done, then top with the corn mixture and continue grilling with the lid closed until the chicken reaches 165°F internally and the topping is heated through. Finish with queso fresco and cilantro before serving.

Can I prepare this dish ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to cook, allow it to sit at room temperature for 30 minutes before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.

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