Mexican Street Corn Chicken Recipe

Introduction

Mexican Street Corn Chicken is a flavorful, easy-to-make dish that combines juicy chicken breasts with the creamy, tangy taste of classic street corn toppings. It’s perfect for a weeknight dinner when you want something comforting yet exciting.

Ingredients

• 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)

Instructions

1. Step 1: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Mix well to create the creamy corn mixture.
2. Step 2: Lay the thin chicken breasts flat in a casserole dish. Season them evenly with salt, garlic powder, and cayenne pepper if using.
3. Step 3: Spread the corn mixture evenly over the top of the chicken breasts.
4. Step 4: Bake uncovered at 350˚F for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked.
5. Step 5: Remove from the oven and garnish with crumbled queso fresco and chopped cilantro before serving.

Tips & Variations

• For extra smoky flavor, try adding a little smoked paprika or chili powder to the corn mixture.
• You can substitute queso fresco with cotija cheese or feta for a similar salty, crumbly topping.
• If thin chicken breasts aren’t available, pound thicker breasts to an even thickness for even cooking.
• Serve it with warm tortillas or a side of Mexican rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a low oven until warmed through to keep the chicken moist. Avoid overcooking on reheating to maintain tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn kernels work wonderfully. Simply cut the kernels off about 4-5 ears of corn and use them in place of the canned corn for a sweeter, fresher taste.

Is it possible to make this recipe gluten-free?

This recipe is naturally gluten-free as long as you check that your chili powder and other ingredients are free from gluten-containing additives.

Mexican Street Corn Chicken Recipe

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★★★★★

4.9 from 97 reviews

This Mexican Street Corn Chicken is a flavorful, easy-to-make dish that features tender baked chicken breasts topped with a creamy, zesty mixture of sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Finished with a sprinkle of queso fresco and fresh cilantro, this dish combines traditional Mexican street corn flavors with protein-packed chicken for a perfect weeknight dinner.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken

• 2 lbs boneless, skinless chicken breast (4–6 thin chicken breasts)

Corn Topping

• 3 cups sweet corn (2 cans, drained)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 tbsp lime juice
• 1 1/2 tsp chili powder

Seasoning

• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)

Garnish

• 1/4 cup queso fresco, crumbled
• 1/4 cup cilantro, chopped

Instructions

1. Prepare the corn mixture: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir well until all ingredients are evenly mixed to create a creamy and flavorful topping.
2. Season the chicken: Arrange the thin chicken breasts flat in a casserole dish. Season evenly with salt, garlic powder, and optional cayenne pepper to infuse the chicken with bold flavors.
3. Top the chicken: Spread the prepared corn mixture evenly over the top of the seasoned chicken breasts, ensuring each piece is well covered.
4. Bake the dish: Preheat your oven to 350˚F (175˚C). Bake the casserole uncovered for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165˚F (74˚C) and is fully cooked.
5. Garnish and serve: Remove the dish from the oven, then sprinkle crumbled queso fresco and chopped cilantro over the top for a fresh, authentic finish. Serve warm.

Notes

• You can substitute fresh corn for canned if preferred; char the corn slightly on a skillet for extra flavor before mixing.
• Adjust the spice levels by modifying the amount of chili powder and cayenne pepper to your taste.
• Ensure chicken breasts are of uniform thickness for even cooking.
• Serving with a side of Mexican rice or a fresh salad pairs well with this dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Mexican street corn chicken, baked chicken recipe, Mexican chicken dish, creamy corn chicken, queso fresco chicken