Mexican Street Corn Chicken Recipe

If you’re craving a dinner that explodes with flavor, color, and that iconic street food joy, this Mexican Street Corn Chicken is here to dazzle your table! Picture tender chicken smothered in a creamy, tangy, and slightly spicy corn topping — finished with a shower of queso fresco and fresh cilantro. Every bite takes you straight to the bustling streets of Mexico, where elote stands reign supreme. This dish combines the comfort of baked chicken with the irresistible zest of classic Mexican street corn, all in under an hour. If you love bold flavors and easy oven dinners, you’re in for a treat!

Ingredients You’ll Need

One of the best things about Mexican Street Corn Chicken is how a handful of simple ingredients can deliver such powerful flavor. Each addition, from sweet corn to spicy chili powder, brings something special to the dish’s texture and taste.

• Boneless, skinless chicken breast: Thin-cut chicken is perfect for soaking up all the creamy, tangy flavors and ensures quick, even baking.
• Sweet corn: Whether you use fresh, canned, or thawed frozen, corn is the heart of the topping with its juicy pop and golden color.
• Mayonnaise: Adds classic creaminess and a rich, slightly tangy base that pulls everything together.
• Sour cream: Brings a bright, cooling touch that balances the spices and keeps the topping lush.
• Lime juice: Fresh lime brightens every bite and cuts through the richness beautifully.
• Chili powder: This gives the dish its smoky, deep Mexican street corn flavor — don’t skip it!
• Salt: Essential for seasoning the chicken and heightening all the flavors.
• Garlic powder: Provides mellow, savory depth to the chicken without fuss.
• Cayenne pepper (optional): For those who like a little heat, cayenne is a fun kick.
• Queso fresco: This crumbly Mexican cheese finishes the dish with creamy, salty contrast.
• Cilantro: Chopped fresh, it brings a herbal pop that’s classic Mexican street corn style.

How to Make Mexican Street Corn Chicken

Step 1: Mix the Corn Topping

Start by grabbing a large mixing bowl. Add your sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir everything together until the corn is well coated and the mixture looks irresistibly creamy and speckled. This is the magic that’s going to bake right into your chicken — don’t taste too much, or you won’t have enough left to top the chicken!

Step 2: Prepare and Season the Chicken

Lay your chicken breasts flat in a casserole dish. If your chicken breasts are a bit thick, you can butterfly or pound them a bit thinner to help them cook evenly and soak up maximum flavor. Next, season the chicken directly with salt, garlic powder, and a sprinkle of cayenne pepper if you like heat. This little step layers in extra flavor underneath the corn topping.

Step 3: Assemble and Bake

Spoon your creamy corn mixture over the seasoned chicken, spreading it out so every piece is generously blanketed. Place the dish in a preheated 350°F oven and bake, uncovered, for 30 to 40 minutes. You’ll know it’s done when the chicken is cooked through to 165°F and the topping is bubbling and golden around the edges. Your kitchen will smell absolutely incredible by now!

Step 4: Finish with Toppings

Right after you pull the Mexican Street Corn Chicken from the oven, sprinkle on crumbled queso fresco and a flurry of fresh cilantro. Don’t be shy — generous toppings tie together the whole street corn experience. The cheese will soften over the hot topping, while the cilantro gives everything a fresh lift.

How to Serve Mexican Street Corn Chicken

Garnishes

The final touches can truly make your Mexican Street Corn Chicken sing. Heap on extra queso fresco for creamy bites, sprinkle on plenty of fresh cilantro, and add a few fresh lime wedges on the side — each squeeze adds a burst of zingy freshness. For an extra dash of color and heat, a scattering of thinly sliced red chili or jalapeño works beautifully.

Side Dishes

This main dish pairs perfectly with fluffy cilantro-lime rice or classic Mexican rice, letting the saucy corn topping mingle with every spoonful. For something breezy and fresh, try serving it with a simple green salad or grilled veggies tossed in olive oil and lime. Warm tortillas on the side make it a hands-on meal that everyone loves.

Creative Ways to Present

If you want a fun twist, you can slice the chicken and stack it inside soft taco shells for an unexpected street corn taco night! Or spoon the chicken and corn over nachos for a hearty, party-ready platter. For a pretty dinner-party presentation, serve over a bed of arugula with extra lime zest and a sprinkle of hot smoked paprika.

Make Ahead and Storage

Storing Leftovers

Any leftover Mexican Street Corn Chicken should be cooled completely, then transferred to an airtight container in the fridge. It keeps well for up to 3 days and reheats beautifully for quick lunches or dinner the next day.

Freezing

You can absolutely freeze portions of this dish for future cravings. Wrap tightly in plastic wrap or place in a freezer-safe container. For best results, freeze without the fresh cilantro, and sprinkle it on after reheating. It will keep in the freezer for up to 2 months.

Reheating

For the best texture, reheat your Mexican Street Corn Chicken covered in a 350°F oven until fully warmed through. If you’re in a hurry, a microwave works just fine, but try adding a fresh dash of lime and extra cheese after heating to revive those flavors.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs stay extra juicy and work perfectly. Just adjust the baking time as thighs may need a few extra minutes to cook through.

What can I use instead of queso fresco?

If you can’t find queso fresco, feta is a great substitute, or you could use a mild goat cheese for extra tang. Even a sprinkle of shredded Monterey Jack melts in a tasty pinch.

Can I grill the chicken instead of baking?

You can — grill the seasoned chicken first, then top with the corn mixture and finish under a broiler or on indirect grill heat until bubbly. This adds a fantastic smoky dimension to your Mexican Street Corn Chicken.

Is this recipe spicy?

With chili powder and optional cayenne, there’s a gentle, family-friendly heat. If you’re sensitive, leave out the cayenne. Spice lovers can add extra chili or even a dash of hot sauce on top!

Can I make the corn topping ahead of time?

Yes, the corn-mayo mixture can be made a day ahead and kept in the fridge. Just assemble and bake as usual when you’re ready — it’s perfect for prepping in advance.

Final Thoughts

If you’re on the lookout for a new family favorite or something spectacular for an easy weeknight, give Mexican Street Corn Chicken a try. It’s cheerful, packed with flavor, and certain to brighten any table. I hope you love it as much as I do — happy cooking!

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