If you’re craving big flavor without the fuss, the Mexican Street Corn Chicken Recipe is your new weeknight hero! Imagine juicy, perfectly seasoned chicken breasts baked (or grilled!) and topped with a creamy, zippy topping bursting with sweet corn, tangy lime, and the unmistakable salty kick of cotija cheese. It’s inspired by classic elote but upgraded with a satisfying protein, delivering color, personality, and a little fiesta for your plate in just 40 minutes.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Chicken Recipe is just how simple, vibrant, and hard-working each ingredient is—every item creates a burst of taste, color, or luscious texture. No complicated shopping lists here: with a few pantry basics, a couple of fresh elements, and one secret ingredient, you’ll be amazed at the results!
- Chicken breasts: Boneless, skinless, and ready to soak up loads of flavor and stay juicy through baking.
- Olive oil: Adds moisture, helps the spices stick, and gives the chicken an irresistible golden finish.
- Chili powder: The spice blend that brings warmth—not heat—and a “south-of-the-border” aroma to your kitchen.
- Cumin: Earthy and nutty, cumin rounds out the spice and helps the chicken sing.
- Garlic powder: For that signature savoriness; no mincing required!
- Salt and pepper: Don’t forget these two—they nudge every flavor forward.
- Corn kernels: Sweet, golden bites of crunch; use fresh, frozen, or canned for total convenience.
- Mayonnaise: Forms the deliciously creamy base for our corn topping, just like authentic elote.
- Sour cream: Adds tang and richness; swap Greek yogurt for a lighter twist if you like.
- Cotija cheese: Sharp, crumbly, and totally essential—think of it as the “magic dust” that makes this dish pop.
- Lime juice: Brightens the whole dish and adds that zip you expect from Mexican street food.
- Fresh cilantro: A handful of chopped greens for freshness and color in every bite.
- Smoked paprika: Just a bit, for a gentle smoky depth.
- Extra cotija and cilantro: The perfect finishing touches for both flavor and curb appeal!
How to Make Mexican Street Corn Chicken Recipe
Step 1: Prep and Season the Chicken
Start by preheating your oven to 400°F (200°C). While it heats up, lay out your chicken breasts on a baking dish or sheet. Drizzle them with olive oil, using your hands or a brush to ensure they’re thoroughly coated. Sprinkle the chili powder, cumin, garlic powder, salt, and pepper on both sides—it’s okay if you get a little messy! The goal is to coat every bit so those spices seep right in.
Step 2: Bake the Chicken
Pop the prepped chicken into the oven and let it bake for 22 to 25 minutes, or until each piece is beautifully golden and cooked through to 165°F (74°C). The aroma that fills your kitchen will have everyone impatiently pacing—but trust the process for juicy results!
Step 3: Make the Street Corn Topping
While the chicken is baking, mix up the star of this Mexican Street Corn Chicken Recipe: the irresistible topping! In a bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, lime juice, fresh cilantro, and smoked paprika. Stir well until everything is creamy, colorful, and impossible to resist sneaking a taste.
Step 4: Top the Chicken and Finish in the Oven
Once your chicken is out of the oven, spoon generous heaps of the corn mixture across each breast. Return the baking dish to the hot oven for about 5 minutes so the topping gets a little warmer and the flavors all meld together delightfully. (Or, serve it right away if you can’t wait!)
Step 5: Garnish and Serve
Before the big reveal, shower your chicken with extra cotija and a sprinkle of fresh cilantro. Stand back and admire your handiwork—you’ve just made a restaurant-worthy Mexican Street Corn Chicken Recipe in your own kitchen!
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
Don’t skip the fun finishing touches! Sprinkle a little extra cotija cheese for that signature salty bite, toss on some fresh cilantro, and, if you have it, add a dusting of smoked paprika or an extra wedge of lime. These small upgrades give your Mexican Street Corn Chicken Recipe both eye-popping color and layers of flavor.
Side Dishes
Serve the chicken alongside fluffy cilantro-lime rice, simply dressed greens, or a scoop of black beans for a meal that feels balanced and complete. Warm tortillas or a stack of tortilla chips make perfect partners for scooping up every morsel of corn topping!
Creative Ways to Present
For a fun twist, slice the chicken into strips and pile it on toasted rolls for elote chicken sandwiches, or chop and tuck it into tacos. You can even serve it family style on a platter, letting guests spoon on extra topping as they wish. The beauty of this dish is just how versatile and crowd-friendly it is!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Chicken Recipe in an airtight container in the fridge for up to three days. Keep extra toppings separate if possible, so the corn mixture doesn’t get watery or overly soft.
Freezing
It’s best to freeze the chicken breasts on their own (without the corn topping) for up to two months. The creamy topping is best made fresh, so whip up a new batch while your chicken reheats for the freshest flavor and texture.
Reheating
To reheat, arrange the chicken breasts (with or without the topping) in a covered baking dish and warm in a 350°F (175°C) oven for about 15 minutes, until hot through. If using the topping from the fridge, give it a quick stir, or add it to the chicken for the last few minutes in the oven.
FAQs
Can I grill the chicken instead of baking?
Absolutely! Grilling gives the chicken a smoky char that pairs perfectly with the creamy, tangy topping. Just grill over medium-high heat for 6–7 minutes per side or until the chicken reaches 165°F (74°C).
What can I use instead of cotija cheese?
If you don’t have cotija, crumbly feta is a great substitute, or try queso fresco for a milder flavor. Parmesan can pinch-hit in a hurry, too!
How can I make this dish lighter?
Swap the mayonnaise and sour cream for Greek yogurt, and use reduced-fat cheese if you like. You’ll still enjoy all the creamy and zesty notes of the original Mexican Street Corn Chicken Recipe.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicy and extra flavorful—just add a few more minutes to the bake time, and be sure to check they’re cooked through.
What’s the best way to get crispy edges on the corn topping?
For a bit of crunch, broil the finished chicken and topping for two minutes right at the end. Keep a close eye so it doesn’t burn; you’ll get golden brown spots and added texture.
Final Thoughts
Give this Mexican Street Corn Chicken Recipe a try—you’ll quickly see why it’s a go-to favorite whenever I want something crowd-pleasing and bold but easy enough to whip up on a whim. Your kitchen will smell like a summer street festival, and everyone at the table will be asking for seconds!
Print
Mexican Street Corn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Chicken recipe is a delightful fusion dish that combines the flavors of elote corn with tender, seasoned chicken. A creamy corn topping with cotija cheese, lime, and cilantro crowns juicy baked chicken breasts for a satisfying meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Corn Topping:
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup crumbled cotija cheese
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon smoked paprika
- Extra cotija and cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Season the chicken: Rub the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Bake the chicken: Place seasoned chicken in a baking dish and bake for 22–25 minutes until cooked through.
- Prepare the corn topping: Mix corn, mayonnaise, sour cream, cotija cheese, lime juice, cilantro, and paprika in a bowl.
- Top the chicken: Spoon the corn mixture over each chicken breast. Bake for 5 more minutes or until warmed through.
- Serve: Garnish with extra cotija and cilantro before serving.
Notes
- Grill the chicken for a smokier flavor.
- Substitute Greek yogurt for a lighter topping.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg
