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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/mexican-street-corn-chicken-recipe/