Name: Mexican Street Corn Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breast (4–6 thin chicken breasts); 3 cups sweet corn (about 2 cans, drained); 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 tablespoon lime juice; 1 1/2 teaspoons chili powder; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); Topping: 1/4 cup queso fresco, crumbled; 1/4 cup cilantro, chopped

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This Mexican Street Corn Chicken brings the bold, zesty flavors of classic elote (Mexican street corn) into a hearty, family-friendly chicken dinner. Juicy baked chicken breasts are smothered in a creamy, chili-lime corn topping, then finished with queso fresco and fresh cilantro for a flavor-packed meal with minimal effort.

Mexican Street Corn Chicken

Why You’ll Love This Recipe

Quick & easy: Only 10 minutes of prep time.
Bold flavors: Creamy, tangy, smoky, and a touch spicy.
Versatile: Works as a main dish with rice, tortillas, or veggies.
Crowd-pleaser: A fun twist on a classic Mexican street food.

Ingredients

Chicken:

2 lbs boneless, skinless chicken breasts (4–6 thin pieces)
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional, for heat)

Corn mixture:

3 cups sweet corn (fresh, canned, or frozen—if canned, drain well)
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 (or cotija cheese)
1/4 cup fresh cilantro, chopped

Directions

Make the corn topping: In a large bowl, combine sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir until well mixed.
Prepare the chicken: Place the chicken breasts in a casserole dish in a single layer. Season evenly with salt, garlic powder, and cayenne (if using).
Assemble: Spread the corn mixture evenly over the chicken breasts.
Bake: Bake uncovered at 350°F for 30–40 minutes, or until chicken reaches an internal temp of 165°F.
Finish & serve: Remove from the oven. Sprinkle with crumbled queso fresco and chopped cilantro before serving.

Servings & Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Cheesy upgrade: Add shredded Monterey Jack or pepper jack cheese before baking for extra gooeyness.
Spicy kick: Mix chopped jalapeños or hot sauce into the corn topping.
Protein swap: Use boneless chicken thighs or turkey cutlets instead of chicken breasts.
Grill version: Grill chicken separately, then top with warmed corn mixture before serving.
Low-carb: Serve with cauliflower rice or sautéed peppers instead of tortillas/rice.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in the oven at 325°F for 15–20 minutes, or microwave in 30-second intervals until heated through.

FAQs

Can I use frozen corn?
Yes! Just thaw and drain well before mixing into the topping.

What cheese works best if I can’t find queso fresco?
Cotija, feta, or even Parmesan make great substitutes.

Can I make this ahead of time?
Yes—assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

How do I make it creamier?
Add a couple tablespoons of cream cheese to the corn mixture before spreading.

What sides go well with this?
Mexican rice, refried beans, a side salad, or warm tortillas pair beautifully.

Conclusion

Mexican Street Corn Chicken takes the irresistible flavors of elote and transforms them into a creamy, cheesy, and slightly spicy baked chicken dish. With simple ingredients and just 40 minutes, it’s a weeknight dinner that feels festive and satisfying every time.