Mexican Street Corn Chicken Recipe

Introduction

Mexican Street Corn Chicken is a flavorful and easy-to-make dish that combines tender chicken breasts with a creamy, spicy corn topping inspired by classic Mexican street corn. It’s perfect for a weeknight dinner or casual gathering, delivering vibrant flavors in one pan.

Ingredients

• 2 lbs boneless, skinless chicken breasts (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 until all ingredients are evenly combined.
2. Step 2: Place 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 seasoned chicken breasts in the dish.
4. Step 4: Bake uncovered at 350°F (175°C) for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
5. Step 5: Remove from the oven and garnish with crumbled queso fresco and chopped cilantro before serving.

Tips & Variations

• For fresher flavor, use grilled corn instead of canned sweet corn.
• Add a pinch of smoked paprika for a subtle smoky taste.
• Substitute queso fresco with cotija cheese if preferred.
• Serve with warm tortillas or over rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals to avoid drying out the chicken.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned?

Yes, frozen corn works well. Thaw and drain it before mixing with the other ingredients for the best texture.

What can I substitute for queso fresco?

Cotija cheese or feta cheese are great alternatives if you can’t find queso fresco. They provide a similar crumbly texture and tangy flavor.

Mexican Street Corn Chicken Recipe

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4.8 from 382 reviews

Mexican Street Corn Chicken is a flavorful and easy-to-make baked chicken dish inspired by classic Mexican street corn flavors. Tender chicken breasts are seasoned and topped with a creamy, tangy, and slightly spicy corn mixture, then baked until juicy and cooked through. Finished with crumbled queso fresco and fresh cilantro, this hearty meal brings vibrant Mexican flavors to your dinner table.

• Author: Ria
• 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 Mixture

• 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

Seasonings

• 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. Mix thoroughly to blend the flavors evenly.
2. Season the chicken: Lay the thin chicken breasts flat in a casserole dish. Sprinkle salt, garlic powder, and cayenne pepper evenly over the chicken breasts.
3. Top the chicken with the corn mixture: Spread the prepared corn mixture evenly over the seasoned chicken breasts in the casserole dish.
4. Bake the chicken: Place the casserole dish in a preheated oven at 350˚F (175˚C). Bake uncovered for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165˚F and is fully cooked through.
5. Garnish and serve: Remove the baked chicken from the oven. Sprinkle crumbled queso fresco and chopped cilantro on top before serving to add fresh flavor and a creamy texture.

Notes

• Use thinly sliced chicken breasts for even cooking and shorter bake time.
• Drain canned corn well to avoid excess moisture in the dish.
• The cayenne pepper is optional for added heat; adjust to your taste preference.
• For a richer flavor, you can substitute queso fresco with cotija cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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