If you’re craving a vibrant and zesty dinner that bursts with creamy, tangy, and smoky flavors, you absolutely need to try this Mexican Street Corn Chicken Recipe. It transforms simple chicken breasts into a festive feast inspired by the beloved flavors of Mexican street corn, combining tender chicken with a rich, spicy corn topping that’s loaded with mayo, sour cream, lime, and chili powder. This dish isn’t just bursting with flavor; it’s straightforward to prepare, making it the perfect weeknight winner that brings a fiesta right to your table.
Ingredients You’ll Need
Getting the ingredients just right is the secret to making this dish sing with authentic boldness. Each one plays an essential role: from the juicy chicken breasts providing the perfect base, to the creamy corn mixture that delivers that iconic Mexican street corn taste with every bite.
- 2 lbs boneless, skinless chicken breasts: Thin-cut pieces cook evenly and soak up the flavorful topping beautifully.
- 3 cups sweet corn: Fresh or canned (drained) corn brings sweetness and texture that’s key to the topping.
- 1/4 cup mayonnaise: Adds luscious creaminess to the corn mixture, keeping it rich.
- 1/4 cup sour cream: Gives a tangy edge that balances the sweetness from the corn.
- 1/2 tbsp lime juice: Brings brightness and a subtle zing to elevate the flavor profile.
- 1 1/2 tsp chili powder: Adds smokiness and a touch of heat essential for authentic taste.
- 1/2 tsp salt: Enhances all the other flavors to perfection.
- 1/2 tsp garlic powder: Provides a mild, savory underpinning that deepens the flavor.
- 1/4 tsp cayenne pepper (optional): For those who love a little extra kick in their dish.
- 1/4 cup queso fresco, crumbled: This fresh cheese adds creaminess and a delicate salty flavor at the end.
- 1/4 cup cilantro, chopped: A fresh herb finish that adds a pop of color and herbal brightness.
How to Make Mexican Street Corn Chicken Recipe
Step 1: Prepare the Corn Mixture
Start by mixing the sweet corn with mayonnaise, sour cream, lime juice, and chili powder in a large bowl. This blend creates the signature creamy, tangy, and mildly spicy topping so crucial to capturing that authentic Mexican street corn vibe. Stir everything together until it’s well combined and full of flavor.
Step 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. These seasonings enhance the chicken’s natural flavor and add a warming undertone that complements the spicy corn topping perfectly.
Step 3: Assemble the Dish
Generously spread the creamy corn mixture over each seasoned chicken breast in the casserole dish. Make sure to cover the chicken evenly so that every bite is topped with that luscious, flavorful corn blend that makes this recipe stand out.
Step 4: Bake the Chicken
Place the casserole dish uncovered in an oven preheated to 350°F (175°C). Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This ensures the chicken is cooked through, tender, and juicy, with the corn mixture slightly golden and bubbling.
Step 5: Garnish and Serve
Once baked, sprinkle crumbled queso fresco and chopped fresh cilantro on top of the chicken. These final touches add fresh, tangy, and creamy accents that brighten every bite and bring the dish together beautifully.
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
Beyond queso fresco and cilantro, you can add a wedge of lime on the side for an extra spritz of citrus or a sprinkle of smoked paprika for deeper color and smoky warmth. These simple garnishes invite your diners to customize each bite to their liking.
Side Dishes
This dish pairs wonderfully with light, fresh sides like a crisp green salad, Mexican rice, or even a simple black bean salsa. The rich and creamy chicken topping contrasts deliciously with crunchy or refreshing accompaniments, creating a balanced meal that’s both satisfying and exciting.
Creative Ways to Present
For a casual get-together, serve the chicken on warmed corn tortillas with extra toppings so everyone can build their own street corn chicken tacos. Alternatively, turn it into a family-style meal by plating the chicken on a large platter surrounded by lime wedges, cheese, and cilantro for a colorful, communal feast.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Chicken Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. This makes it a fantastic option for quick lunches or dinners later in the week without losing any of the original flavor.
Freezing
You can freeze the cooked chicken with the corn topping as well. Just be sure to cool it completely, then transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat in the oven at 325°F (160°C) until warmed through, about 15-20 minutes, to keep the chicken juicy and the corn topping creamy without drying out. Avoid the microwave if possible, as it can make the cheese and cream mixture separate or get soggy.
FAQs
Can I use frozen corn instead of canned?
Absolutely! Fresh or frozen corn works just as well. If using frozen, thaw and drain any excess water before mixing to avoid sogginess.
Is this recipe spicy?
The recipe has a mild to moderate heat from the chili powder and optional cayenne pepper, but you can easily adjust the spice level to your taste by adding more or less cayenne or leaving it out entirely.
Can I make this recipe gluten-free?
Yes, this Mexican Street Corn Chicken Recipe is naturally gluten-free as long as your spices and cheese are verified gluten-free. It’s a great gluten-friendly weeknight option.
What if I only have regular chicken breasts?
You can use thicker breasts but consider slicing them horizontally to create thin cutlets. This helps the chicken cook evenly and ensures the creamy corn topping melds perfectly.
Can this dish be prepared ahead of time?
You can prepare the corn mixture and season the chicken in advance, then assemble and bake when ready to save time on busy days. Just cover and refrigerate for up to 24 hours before baking.
Final Thoughts
This Mexican Street Corn Chicken Recipe is truly a standout in the weeknight meal lineup — it’s flavorful, comforting, and bursting with all the reasons we love Mexican street corn. It’s a joyful way to turn simple ingredients into something special and memorable. Give it a try soon and discover how easy it is to bring a little fiesta to your dinner table!
Print
Mexican Street Corn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Street Corn Chicken recipe combines tender, baked chicken breasts with a creamy, tangy street corn topping. Infused with classic Mexican flavors like chili powder, lime juice, and cilantro, and finished with queso fresco, this dish offers a delicious and comforting meal perfect for any night of the week.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts (4–6 thin chicken breasts)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Corn Mixture
- 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
Topping
- 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 until well blended to create a creamy and flavorful topping for the chicken.
- Season the chicken: Arrange the thin chicken breasts flat in a casserole dish. Evenly sprinkle salt, garlic powder, and cayenne pepper over the chicken to season and add a slight kick.
- Assemble the dish: Spread the prepared corn mixture evenly over the seasoned chicken breasts, ensuring every piece is generously topped with the creamy street corn mixture.
- Bake the chicken: Place the casserole dish uncovered in a preheated oven at 350°F (175°C) and bake for 30-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), indicating it is fully cooked through.
- Garnish and serve: Remove the baked chicken from the oven, then sprinkle crumbled queso fresco and chopped cilantro on top to add freshness and tanginess. Serve warm and enjoy your delicious Mexican street corn chicken!
Notes
- If fresh corn is available, use 3 cups of fresh kernels instead of canned for a fresher taste.
- Adjust the cayenne pepper to your preferred spice level or omit if you prefer milder flavors.
- For extra crispiness, broil the chicken for 2-3 minutes at the end of baking, watching carefully to prevent burning.
- Serves well with a side of Mexican rice or a fresh green salad for a complete meal.
