Mexican Street Corn Chicken

This Mexican street corn chicken transforms the classic elote flavors into a hearty main dish that's become a regular in my weeknight rotation. The combination of sweet corn, tangy lime, and creamy toppings creates a fiesta of flavors while keeping dinner simple and satisfying.

I first made this dish when looking for something different to do with chicken breasts, and it's now requested at least twice a month in our home. The combination of flavors reminds us of our favorite street food without leaving the house.

Ingredients

• Boneless skinless chicken breasts: Provide the perfect canvas for the flavorful toppings. Look for thinner cuts or pound them evenly for consistent cooking.
• Sweet corn: Brings natural sweetness and authentic elote flavor. Fresh corn cut from the cob works beautifully in summer, but canned corn makes this accessible year round.
• Mayonnaise: Creates the creamy base for the corn topping. Full fat works best for richness.
• Sour cream: Adds tanginess that balances the sweetness of the corn. Use full fat for best results.
• Lime juice: Brightens all the flavors. Always use fresh squeezed for the best flavor.
• Chili powder: Provides that signature Mexican street corn flavor. Look for traditional Mexican chili powder if available.
• Salt: Enhances all the flavors. Kosher salt is ideal.
• Garlic powder: Adds depth without overpowering. Fresh garlic can burn during the long bake.
• Cayenne pepper: Brings optional heat that can be adjusted to your preference.
• Queso fresco: Finishes the dish with authentic flavor and pleasant saltiness. If unavailable, feta cheese makes a good substitute.
• Cilantro: Adds freshness and color. Pick bunches with bright green leaves for best flavor.

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 350°F. This moderate temperature allows the chicken to cook through gently while the corn topping becomes golden and bubbling without burning. Use the middle rack for even heat distribution.

Prepare The Corn Mixture:

In a spacious bowl, combine your sweet corn kernels with mayonnaise, sour cream, fresh lime juice, and chili powder. Mix thoroughly until every kernel is coated evenly with the creamy mixture. This creates the signature elote flavor that will infuse into the chicken as it bakes.

Arrange And Season The Chicken:

Place your chicken breasts in a single layer in a casserole dish, ensuring they don't overlap. Season them directly with salt, garlic powder, and cayenne pepper if using. This first layer of seasoning ensures the chicken itself is flavorful, not just the topping.

Apply The Corn Topping:

Spoon the prepared corn mixture generously over each piece of chicken, making sure to cover the entire surface. Spread it out to an even layer about half an inch thick. This creates a protective coating that helps keep the chicken moist while infusing it with flavor.

Bake To Perfection:

Place the uncovered dish in your preheated oven and bake for 30 to 40 minutes. The exact time will depend on the thickness of your chicken. For food safety, use a meat thermometer to confirm the chicken has reached 165°F at its thickest part. The topping should be lightly golden and bubbling.

Garnish And Serve:

Remove from the oven and immediately sprinkle with crumbled queso fresco and fresh chopped cilantro. The heat from the dish will slightly melt the cheese without completely destroying its texture. Let rest for 5 minutes before serving to allow juices to redistribute.

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My absolute favorite part of this recipe is how the sweet corn caramelizes slightly during baking, creating little bursts of flavor in every bite. This dish reminds me of our family trip to Mexico City where we couldn't get enough street corn from the vendors near our hotel.

Make Ahead Options

This Mexican street corn chicken is perfect for meal prepping. You can assemble the entire dish up to 24 hours before cooking and keep it covered in the refrigerator. Just add about 5 minutes to the cooking time if baking directly from cold. The flavors actually develop nicely as they sit together, making this a great option for busy weeknights when you need to prepare ahead.

Customization Ideas

The basic recipe is fantastic as is, but there are many ways to make it your own. Add a can of drained black beans to the corn mixture for extra protein and fiber. Spice lovers can increase the cayenne or add diced jalapeños to the corn topping. For a twist, try using chicken thighs instead of breasts for richer flavor and even more moisture. You can even turn this into a crowd pleasing dip by shredding cooked chicken and mixing everything together with extra cheese on top.

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Serving Suggestions

This vibrant dish pairs beautifully with simple sides that complement without competing. Serve with cilantro lime rice or a simple green salad dressed with lime vinaigrette. For a low carb option, serve over cauliflower rice or with avocado slices. A side of black beans makes the meal more substantial, while warm tortillas allow everyone to create their own wraps with the chicken and corn topping. For larger gatherings, set out additional toppings like pico de gallo, extra lime wedges, and hot sauce.

Storage and Reheating

Leftover Mexican street corn chicken stays delicious for up to three days when stored in an airtight container in the refrigerator. The flavors actually continue to develop, making day two potentially even more flavorful than the first. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes until heated through. Microwave reheating works in a pinch, but the oven method better preserves the texture. This dish does not freeze well due to the creamy corn topping, which can separate when thawed.

Frequently Asked Questions

→ Can I use frozen corn instead of canned?

Yes, you can substitute frozen corn for canned corn. Thaw the frozen corn completely and drain any excess moisture before mixing with the other ingredients. Patting it dry with paper towels helps prevent the sauce from becoming too watery.

→ What can I substitute for queso fresco?

If queso fresco isn't available, you can substitute with feta cheese, which has a similar crumbly texture but is saltier, or cotija cheese, which is another authentic Mexican cheese. In a pinch, you could also use mild crumbled goat cheese or even grated parmesan.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) when checked with a meat thermometer. If you don't have a thermometer, cut into the thickest part of a chicken breast - the meat should be completely white with no pink areas, and the juices should run clear.

→ Can I make this dish ahead of time?

You can prepare the corn mixture and season the chicken up to 24 hours in advance, storing them separately in the refrigerator. Assemble and bake when ready to serve. The fully cooked dish can be refrigerated for 3-4 days, though the fresh cilantro topping is best added just before serving.

→ Is this dish spicy?

This dish has a mild to moderate heat level from the chili powder, with the optional cayenne pepper adding extra spice. To make it milder, reduce or omit the cayenne pepper. For more heat, you can increase the cayenne or add diced jalapeños to the corn mixture.

→ What sides pair well with Mexican Street Corn Chicken?

This dish pairs wonderfully with cilantro-lime rice, black beans, a simple green salad, or warm tortillas. For a complete Mexican-inspired meal, serve with guacamole, pico de gallo, or a side of refried beans.