Mexican Street Corn Chicken
Mexican Street Corn Chicken combines juicy baked chicken with a creamy elote-inspired corn topping.Ready in about 45 minutes using simple pantry ingredients.Perfect for easy family dinners, meal prep, and weeknight meals.
Ingredients
- 2 pounds boneless skinless chicken breasts (4–6 thin chicken breasts)
- 3 cups sweet corn 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
- 1/4 cup queso fresco crumbled
- 1/4 cup fresh cilantro chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder until well blended.
- Arrange the chicken breasts in a lightly greased casserole dish in a single layer.
- Season the chicken with salt, garlic powder, and cayenne pepper if using.
- Spread the prepared corn mixture evenly over each chicken breast.
- Bake the Mexican Street Corn Chicken uncovered for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and immediately sprinkle with crumbled queso fresco and chopped cilantro.
- Serve hot with rice, roasted vegetables, or a fresh salad.
Notes
- Use frozen corn that has been thawed if canned corn isn't available.
- Monterey Jack or cotija cheese can be substituted for queso fresco.
- Serve alongside cilantro lime rice, black beans, or warm tortillas.
- Leftovers make an excellent filling for tacos, burritos, or rice bowls.