If you love the vibrant, zesty flavors of street food, you are going to fall head over heels for this Mexican Street Corn Chicken Recipe. Combining tender, juicy chicken breasts with a luscious, creamy corn topping loaded with a playful mix of spices, lime, and tangy cheese, this dish feels like a fiesta on your plate. It’s a fantastic way to bring the irresistible taste of Mexican street-style corn right into your kitchen, making dinner both exciting and comforting at the same time.
Ingredients You’ll Need
The beauty of this Mexican Street Corn Chicken Recipe is how straightforward the ingredients are, yet each one plays a crucial role in balancing flavor, texture, and color. From the sweet corn to the smoky chili powder, everything comes together to create something truly special.
- 2 lbs boneless, skinless chicken breasts: Using thin breasts helps them cook evenly and soak up those amazing flavors.
- 3 cups sweet corn: Fresh or canned works well to bring that natural sweetness and bite.
- 1/4 cup mayonnaise: Adds creamy richness that makes the topping luscious without overpowering.
- 1/4 cup sour cream: Brings a tangy lightness that balances the dish perfectly.
- 1/2 tablespoon lime juice: Provides a zesty brightness essential to Mexican street corn flavor.
- 1 1/2 teaspoons chili powder: Infuses a smokey, mildly spicy depth.
- 1/2 teaspoon salt: Enhances all the natural flavors beautifully.
- 1/2 teaspoon garlic powder: Gives subtle warmth without overpowering the dish.
- 1/4 teaspoon cayenne pepper (optional): Adds a touch of heat for those who like things with a little kick.
- 1/4 cup queso fresco, crumbled: A fresh, crumbly cheese to sprinkle on top, lending tangy creaminess.
- 1/4 cup cilantro, chopped: The final fresh herb note that brightens everything with an herby snap.
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 creamy topping is where all those vibrant flavors blend, creating a rich yet tangy mixture that will coat the chicken perfectly. Be sure to mix thoroughly so every kernel is kissed with that flavorful goodness.
Step 2: Season the Chicken
Place the thin chicken breasts evenly in a casserole dish. Season them gently but confidently with salt, garlic powder, and a hint of cayenne pepper if you want that touch of heat. These simple seasonings prepare the chicken to complement the bold corn topping without competing with it.
Step 3: Assemble the Dish
Now it’s time for the magic moment — spread the prepared corn mixture evenly over the chicken breasts. Make sure each piece is generously covered so that every bite bursts with that signature street corn flavor. This layer will bake into a deliciously creamy, slightly crispy topping that’s just irresistible.
Step 4: Bake the Chicken
Pop the casserole into an oven preheated to 350°F (175°C). Bake uncovered for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is perfectly cooked. This slow baking ensures the flavors meld together beautifully while keeping the chicken tender and juicy.
Step 5: Garnish and Serve
Once out of the oven, sprinkle the top with crumbled queso fresco and fresh chopped cilantro. These final touches add freshness and a tangy creaminess that elevate the dish to its full potential. Serve warm and get ready to enjoy a vibrant, comforting meal that’s bursting with flavor.
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
Fresh cilantro and crumbled queso fresco are classic garnishes that brighten this dish with herbaceous and tangy notes. You can also add a wedge of lime on the side for an extra burst of citrus just before eating.
Side Dishes
This recipe pairs beautifully with simple sides like Mexican rice, black beans, or a fresh chopped salad. Grilled vegetables or warm corn tortillas also make excellent companions to soak up every bit of the creamy topping.
Creative Ways to Present
Try serving the chicken on a vibrant platter scattered with extra queso fresco and cilantro for a colorful presentation. You could also chop the cooked chicken and toss it into a taco or burrito for a playful twist. Making individual servings in small ramekins also works great for parties.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It retains its flavor wonderfully, making it perfect for quick lunches or dinners later in the week.
Freezing
If you want to save it for longer, this dish freezes well. Place portions in freezer-safe containers and keep them frozen for up to 2 months. Just note that the texture of the corn topping might change slightly, but the flavors remain vibrant.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) until warmed through, ensuring the chicken stays juicy and the corn topping regains a bit of its crispness. Microwave reheating is possible but best done on a lower setting to avoid drying out the chicken.
FAQs
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn adds a lovely sweetness and crunch. Just cook and cut the kernels off the cob before mixing with the other ingredients.
Is this recipe spicy?
This Mexican Street Corn Chicken Recipe has mild heat thanks to the chili powder and optional cayenne pepper. You can easily adjust the heat level by adding more or less cayenne or skipping it altogether.
Can I make this recipe dairy-free?
Yes, you can substitute the mayonnaise and sour cream with dairy-free versions and omit the queso fresco or use a vegan cheese alternative for a dairy-free version.
What’s the best way to tell if the chicken is cooked through?
Using a meat thermometer is the safest bet — the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part; juices should run clear, and the meat should be opaque.
Can I grill this instead of baking?
While this recipe is designed for baking, you could grill the chicken breasts separately and then top them with the corn mixture at the end, finishing briefly on the grill or broiler just to warm the topping.
Final Thoughts
This Mexican Street Corn Chicken Recipe truly brings together all the flavors we crave from street food with the comfort of a home-cooked meal. It’s one of those dishes that’s easy enough for a busy weeknight but impressive enough when friends come over. Give it a try and get ready to fall in love with your new favorite chicken dinner!
Print
Mexican Street Corn Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Street Corn Chicken recipe combines tender, seasoned chicken breasts baked under a creamy, spicy corn topping inspired by traditional Mexican street corn. Topped with queso fresco and fresh cilantro, this dish offers a flavorful, easy-to-prepare meal perfect for weeknights or casual gatherings.
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
Toppings
- 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 create a creamy, flavorful topping for the chicken.
- Season the chicken: Place the thin chicken breasts flat in a casserole dish. Evenly sprinkle with salt, garlic powder, and cayenne pepper to add a mild kick and enhance flavor.
- Assemble the dish: Spread the prepared corn mixture evenly over the seasoned chicken breasts in the casserole dish, ensuring every piece is covered with the creamy Mexican street corn topping.
- Bake the chicken: Preheat the oven to 350°F (175°C). Bake the uncovered casserole for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Garnish and serve: Remove the dish from the oven and sprinkle the crumbled queso fresco and chopped cilantro on top for a fresh, tangy finish. Serve warm and enjoy your flavorful Mexican street corn chicken.
Notes
- If using fresh corn, you can roast it on the cob beforehand for deeper flavor.
- Adjust the cayenne pepper according to your heat preference or omit for a milder dish.
- Use queso fresco as a mild, tangy cheese alternative to feta if unavailable.
- Leftover chicken pairs well with tortillas or a fresh salad.
- Ensure the chicken is thinly sliced for even cooking and to reduce bake time.
