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Mexican Street Corn Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 120 reviews
  • Author: Stacy
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 40-50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Description

This Mexican Street Corn Chicken recipe is a flavorful, easy-to-make dish that combines tender, baked chicken breasts topped with a creamy, zesty street corn mixture. Enhanced with lime, chili powder, and a sprinkle of queso fresco and fresh cilantro, this dish brings a vibrant taste of Mexican street food to your dinner table.


Ingredients

Units Scale

Chicken and Corn Mixture

  • 2 lbs boneless, skinless chicken breasts (4-6 thin chicken breasts)
  • 3 cups sweet corn (about 2 cans, drained)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tbsp lime juice
  • 1 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)

Topping

  • 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 well to create a creamy and flavorful topping for the chicken.
  2. Season the chicken: Place the thin chicken breasts flat in a casserole dish. Sprinkle them evenly with salt, garlic powder, and cayenne pepper for a slight kick.
  3. Assemble the dish: Spread the prepared corn mixture evenly over the seasoned chicken breasts in the casserole dish to ensure every bite is packed with that creamy street corn flavor.
  4. Bake the chicken: Bake uncovered in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
  5. Garnish and serve: Remove from the oven, sprinkle crumbled queso fresco and chopped cilantro on top for a fresh and tangy finish. Serve warm and enjoy!

Notes

  • You can substitute fresh corn for canned for a fresher taste, just blanch the corn first.
  • Adjust the cayenne pepper to control the spice level or omit if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep chicken moist, avoid overbaking and ensure an instant-read thermometer is used to check doneness.
  • Serve with warm tortillas or a side salad for a complete meal.