Mexican Street Corn Chicken Recipe
Introduction
This Mexican Street Corn Chicken combines tender, juicy chicken with the vibrant flavors of classic street corn. It’s a quick and delicious way to bring a taste of summer to your dinner table.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 ears of corn, cooked and kernels removed
- ¼ cup mayonnaise
- 1 teaspoon chili powder
Instructions
- Step 1: Cook the chicken breasts thoroughly by grilling, baking, or pan-searing until the internal temperature reaches 165°F (75°C).
- Step 2: In a bowl, mix the corn kernels with mayonnaise and chili powder to create the street corn topping.
- Step 3: Spoon the street corn mixture evenly over the cooked chicken breasts and serve immediately.
Tips & Variations
- For extra flavor, add a squeeze of lime juice and a sprinkle of crumbled cotija cheese to the street corn mixture.
- Use canned or frozen corn if fresh corn isn’t available, just be sure to drain or thaw it before mixing.
- Try adding a pinch of smoked paprika for a deeper smoky flavor.
Storage
Store leftover chicken topped with street corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to keep the chicken moist and the topping fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and tend to be juicier. Just adjust cooking times accordingly until they reach 165°F (75°C).
Is this dish spicy?
The level of spice depends on how much chili powder you add. Start with the recommended amount and adjust to your taste for a mild to medium spice level.
PrintMexican Street Corn Chicken Recipe
Mexican Street Corn Chicken is a flavorful and easy-to-make dish combining tender cooked chicken topped with a creamy, spicy Mexican street corn-inspired mixture. This recipe delivers a perfect balance of smoky chili powder, creamy mayo, and sweet corn, creating a vibrant and satisfying meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Mexican Street Corn Topping
- 1 cup fresh or frozen corn kernels
- 1/4 cup mayonnaise
- 1 teaspoon chili powder
- 1/4 cup crumbled cotija cheese (optional)
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and black pepper on both sides. Heat olive oil in a skillet over medium heat.
- Cook the Chicken: Place the chicken breasts in the hot skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and let rest for a few minutes.
- Make the Street Corn Mixture: In a bowl, mix together the corn kernels, mayonnaise, chili powder, lime juice, and cotija cheese if using. Stir until well combined and creamy. Add chopped cilantro if desired for fresh flavor.
- Assemble the Dish: Spoon the Mexican street corn mixture generously over the cooked chicken breasts, allowing the warm chicken to slightly soften the topping.
- Serve: Serve the Mexican Street Corn Chicken immediately, garnished with extra chili powder or cilantro if desired, alongside your favorite side dishes.
Notes
- Use fresh corn for the best flavor, but frozen corn works well when fresh is not available.
- For a spicier kick, add a pinch of cayenne pepper to the street corn mixture.
- This recipe can be adapted for grilling the chicken for a smoky flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Mexican Street Corn Chicken, chicken recipe, easy Mexican chicken, street corn topping, creamy chili powder chicken
