Mexican Street Corn Chicken Recipe
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.
- 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
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
- 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.
- 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.
- Top the chicken with the corn mixture: Spread the prepared corn mixture evenly over the seasoned chicken breasts in the casserole dish.
- 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.
- 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
Find it online: https://recipeswithria.com/mexican-street-corn-chicken-recipe-2/
