If you’re a fan of bold, zesty flavors and easy-to-make meals, then this Mexican Street Corn Chicken is for you. Inspired by the classic Mexican street food “elote” or grilled corn slathered in a creamy, tangy, and spicy sauce, this dish combines the flavors of Mexican street corn with juicy, tender chicken breasts. The result is a savory, sweet, and slightly spicy dish that is sure to become a household favorite
This recipe is perfect for those busy weeknights when you need to whip up something delicious without spending hours in the kitchen. With a short preparation time and simple ingredients, it’s a great go-to meal when you want something packed with flavor but without the fuss. It’s also a fantastic option for feeding a family or meal prepping for the week.
The key ingredients like sweet corn, queso fresco, lime juice, and cilantro create a harmonious balance of creaminess, freshness, and spice, making this dish irresistible. Let’s dive into how you can make this tasty meal in just under 40 minutes.
Ingredients:
- 2 lbs boneless, skinless chicken breasts (4-6 thin pieces)
- 3 cups sweet corn (about 2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice (freshly squeezed)
- 1½ tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra spice)
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Instructions:
1. Prepare the Corn Mixture:
In a large mixing bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir the ingredients thoroughly until everything is well combined. This corn mixture is the star of the recipe, delivering all the tangy, spicy, and creamy goodness reminiscent of authentic Mexican street corn.
You can adjust the spice level by tweaking the amount of chili powder and cayenne pepper to your preference. For those who love a bit of heat, don’t hesitate to add a bit more cayenne pepper to give it a fiery kick.
2. Season the Chicken:
Lay the boneless, skinless chicken breasts flat in a casserole or baking dish. Season the chicken pieces evenly with salt, garlic powder, and cayenne pepper (if you choose to use it). Ensure the chicken breasts are evenly coated with the seasoning so each bite is flavorful.
If your chicken breasts are on the thicker side, you can either slice them in half horizontally to create thinner pieces or pound them to an even thickness using a meat mallet. Thinner pieces will cook more evenly and absorb the flavors better.
3. Add the Corn Mixture to the Chicken:
Once the chicken is seasoned, take the prepared corn mixture and spread it evenly over the top of each chicken breast. This creamy topping will add moisture and flavor to the chicken as it bakes, keeping it tender and juicy while also giving you that rich, tangy taste that defines this dish.
4. Bake the Chicken:
Preheat your oven to 350˚F (175°C). Place the casserole dish with the chicken into the oven and bake uncovered for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F (75°C). The cooking time may vary slightly depending on the thickness of the chicken breasts.
As the chicken bakes, the corn mixture will bubble up and become slightly golden around the edges, locking in all the delicious flavors.
5. Garnish and Serve:
Once the chicken is fully cooked, remove the casserole dish from the oven. Immediately sprinkle crumbled queso fresco and freshly chopped cilantro over the top of the baked chicken. The queso fresco adds a salty and crumbly texture, while the cilantro brings a fresh, herbaceous element that lightens up the dish.
Serve the Mexican Street Corn Chicken hot, and enjoy the delightful contrast of flavors and textures.
Serving Suggestions:
- Rice or Quinoa: Serve the Mexican Street Corn Chicken with a side of rice or quinoa to soak up the delicious corn and cheese sauce. Cilantro-lime rice pairs particularly well with the Mexican-inspired flavors in the dish.
- Tortillas: Soft corn or flour tortillas make a great accompaniment to this dish. You can even turn the meal into tacos by shredding the chicken and stuffing it into tortillas with extra corn mixture.
- Salad: A crisp green salad or a Mexican-style slaw with cabbage, lime, and cilantro adds a refreshing crunch to complement the richness of the chicken and corn.
- Avocado: Sliced avocado or guacamole brings a creamy, cooling element that pairs wonderfully with the slightly spicy chicken.
Helpful Tips:
- Make Ahead: You can prepare the corn mixture in advance and store it in the fridge for up to 24 hours. This makes it easy to assemble the dish quickly when you’re ready to cook.
- Customize the Spice: If you prefer a milder version of this dish, reduce the amount of chili powder or cayenne pepper. Conversely, if you love spicy food, feel free to add a dash of hot sauce or extra chili powder for an extra kick.
- Queso Substitutes: If you don’t have queso fresco on hand, you can use cotija cheese or even feta cheese as a substitute. Each of these cheeses adds a slightly different flavor profile but will still provide that creamy, salty contrast.
- Frozen Corn: If fresh or canned corn isn’t available, frozen corn works just as well. Just make sure to thaw and drain it before mixing it with the mayonnaise and sour cream.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in the oven or microwave until warmed through.
Nutritional Information (Approximate per Serving):
- Calories: 492 kcal
- Protein: 45g
- Fat: 26g
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 5g
- Sodium: 550mg
This dish is rich in protein, thanks to the chicken, and provides a good dose of fiber and vitamins from the corn. The creamy topping adds some fat, but you can reduce the fat content by using light mayonnaise and sour cream if you prefer a lighter version.
Time Breakdown:
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Conclusion:
The Mexican Street Corn Chicken is a simple yet flavorful meal that brings the vibrant, zesty flavors of Mexican street food straight to your kitchen. With just 10 minutes of prep and minimal ingredients, you can create a dish that’s packed with flavor and sure to impress family and friends. The creamy corn topping, the subtle heat from the chili and cayenne, and the tangy freshness of lime and cilantro make every bite a fiesta of flavors. Paired with your favorite side dishes, this recipe is versatile enough for a quick weeknight dinner or a crowd-pleasing dish for gatherings.
Enjoy the irresistible flavors of this Mexican Street Corn Chicken, and feel free to experiment by adding your own favorite spices or toppings to make it uniquely yours!
Recipe Card
Mexican Street Corn Chicken
Ingredients
- – **2 lbs boneless skinless chicken breasts** (4-6 thin pieces)
- – **3 cups sweet corn** about 2 cans, drained
- – **1/4 cup mayonnaise**
- – **1/4 cup sour cream**
- – **1/2 tbsp lime juice** freshly squeezed
- – **1½ tsp chili powder**
- – **1/2 tsp salt**
- – **1/2 tsp garlic powder**
- – **1/4 tsp cayenne pepper** optional, for extra spice
- – **1/4 cup crumbled queso fresco**
- – **1/4 cup chopped cilantro**
Instructions
1. Prepare the Corn Mixture:
- In a large mixing bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir the ingredients thoroughly until everything is well combined. This corn mixture is the star of the recipe, delivering all the tangy, spicy, and creamy goodness reminiscent of authentic Mexican street corn.
- You can adjust the spice level by tweaking the amount of chili powder and cayenne pepper to your preference. For those who love a bit of heat, don’t hesitate to add a bit more cayenne pepper to give it a fiery kick.
2. Season the Chicken:
- Lay the boneless, skinless chicken breasts flat in a casserole or baking dish. Season the chicken pieces evenly with salt, garlic powder, and cayenne pepper (if you choose to use it). Ensure the chicken breasts are evenly coated with the seasoning so each bite is flavorful.
- If your chicken breasts are on the thicker side, you can either slice them in half horizontally to create thinner pieces or pound them to an even thickness using a meat mallet. Thinner pieces will cook more evenly and absorb the flavors better.
3. Add the Corn Mixture to the Chicken:
- Once the chicken is seasoned, take the prepared corn mixture and spread it evenly over the top of each chicken breast. This creamy topping will add moisture and flavor to the chicken as it bakes, keeping it tender and juicy while also giving you that rich, tangy taste that defines this dish.
4. Bake the Chicken:
- Preheat your oven to 350˚F (175°C). Place the casserole dish with the chicken into the oven and bake uncovered for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F (75°C). The cooking time may vary slightly depending on the thickness of the chicken breasts.
- As the chicken bakes, the corn mixture will bubble up and become slightly golden around the edges, locking in all the delicious flavors.
5. Garnish and Serve:
- Once the chicken is fully cooked, remove the casserole dish from the oven. Immediately sprinkle crumbled queso fresco and freshly chopped cilantro over the top of the baked chicken. The queso fresco adds a salty and crumbly texture, while the cilantro brings a fresh, herbaceous element that lightens up the dish.
- Serve the **Mexican Street Corn Chicken** hot, and enjoy the delightful contrast of flavors and textures.