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
Scale
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
