Mexican Street Corn Chicken
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.
Yield: 4
Materials
- - **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.