If you’re hunting for a weeknight dinner that bursts with flavor and feels like a true fiesta on your plate, look no further than this Mexican Street Corn Chicken Recipe! Inspired by the vibrant, creamy, tangy flavors of classic elote, this dish transforms simple chicken breasts into something utterly irresistible. Sweet corn, zesty lime, smoky chili, and the rich combination of mayo and cotija cheese crown perfectly baked chicken—each bite is juicy, bold, and completely satisfying. Whether you’re planning an easy family meal or want to impress friends, this Mexican Street Corn Chicken Recipe is guaranteed to be a new favorite!
Ingredients You’ll Need
One of the best things about this recipe is how a few fresh, pantry-friendly ingredients come together to build layers of color, craveable flavor, and mouthwatering texture. Here’s exactly what you’ll need—and why each element matters!
- Chicken Breasts: Lean and mild, these soak up all the delicious spices and stand up to the rich topping.
- Olive Oil: Keeps chicken moist during baking and helps the seasoning stick for maximum flavor.
- Chili Powder: Infuses a gentle heat and earthy color that’s essential for the Mexican profile.
- Cumin: Adds a warm, nutty, and subtly smoky base note that ties the spices together.
- Garlic Powder: Enhances the savory depth and complements both the chicken and creamy corn topping.
- Salt: Boosts all the other flavors without overpowering them.
- Black Pepper: Lends a mellow, peppery sharpness and balances the richness.
- Corn Kernels: The star of the street corn topping—choose fresh for pop, frozen for convenience, or canned for speed.
- Mayonnaise: The creamy base that brings authentic street corn vibes and helps everything mingle smoothly.
- Sour Cream: Adds tanginess and lightness, balancing the richer mayo and cheese.
- Smoked Paprika: Delivers a subtle smoky dimension reminiscent of grilled elote.
- Chili Powder (for topping): A second layer of mild heat that ties the topping back to the seasoned chicken.
- Fresh Lime Juice: Brightens and sharpens every bite while cutting through the rich flavors.
- Cotija Cheese: Crumbly, salty, and so authentic—this cheese is key for the signature elote finish.
- Fresh Cilantro: A sprinkle of vibrant green that adds freshness, zest, and visual flair.
How to Make Mexican Street Corn Chicken Recipe
Step 1: Preheat and Prep
Start by firing up your oven to 400°F (200°C), so it’s ready to bake your chicken to juicy, golden perfection. While it heats, grab your chicken breasts and give them a quick pat dry—this step is important for getting the seasoning to really adhere. Set them out on a plate or board and drizzle with olive oil for that essential moist, flavorful base.
Step 2: Season the Chicken
In a small bowl, mix your chili powder, cumin, garlic powder, salt, and black pepper. Sprinkle this spice blend over both sides of the chicken breasts and rub it in with your hands. Each piece should be well coated—this layer of spices creates huge flavor even before the topping goes on.
Step 3: Bake to Perfection
Arrange the seasoned chicken breasts in a baking dish, giving them a little room so the heat can circulate. Place the dish into your hot oven and bake for about 22–25 minutes. You’ll know it’s done when the internal temperature hits 165°F (74°C) and the juices run clear. This ensures your chicken stays nice and juicy, which is key for this Mexican Street Corn Chicken Recipe.
Step 4: Prepare the Street Corn Topping
While the chicken is baking, grab a big bowl and toss in your corn kernels (thaw or drain if necessary), then add the mayonnaise, sour cream, smoked paprika, chili powder, fresh lime juice, and crumbly cotija cheese. Stir thoroughly to blend everything into a dreamy, tangy, creamy mixture. Finally, fold in the chopped cilantro—it adds a bright pop of flavor and gorgeous color.
Step 5: Top and Warm
Once your chicken comes out of the oven, generously spoon the street corn mixture over each breast. Pop the dish back in the oven for about 5 minutes, just until the topping is warmed through and a little melty. This finishing touch makes the flavors meld and gives you that irresistible, hot-off-the-grill street corn vibe.
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
The joy of this dish is how beautifully it welcomes a little extra flourish. Scatter more fresh cilantro over the top for a fresh, herbal hit, and sprinkle with extra cotija cheese for added savory richness. A few lime wedges on the side give everyone the option to amp up the zest right at the table.
Side Dishes
This Mexican Street Corn Chicken Recipe shines bright with simple sides: try serving it with fluffy white rice, cilantro-lime quinoa, or even a crisp green salad to round out the meal. Warm flour or corn tortillas also make a great accompaniment for scooping up every last bite of corn topping—and nobody will complain if you add a side of black beans!
Creative Ways to Present
If you want to give this dish a little wow-factor, slice the chicken and fan it out on a platter, then spoon the creamy street corn sauce over the top. Or, tuck slices into taco shells or lettuce wraps for an awesome party spread. For a more casual family meal, serve the chicken straight from the baking dish and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers from this Mexican Street Corn Chicken Recipe, lucky you! Let everything cool, then transfer the chicken and corn topping to an airtight container. They’ll stay fresh and tasty in the fridge for up to 3 days, making for a great next-day lunch.
Freezing
You can freeze the cooked, un-topped chicken successfully—just wrap each breast tightly in foil or plastic, then stash in a freezer bag for up to 2 months. The street corn topping is best fresh, so whip up a fresh batch when you reheat the chicken.
Reheating
To reheat, simply place the chicken (with or without topping) in a baking dish, cover with foil, and warm in a 350°F oven until heated through. If you have leftover corn topping, heat it gently in the microwave or on the stove, then spoon over the hot chicken just before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are delicious in this Mexican Street Corn Chicken Recipe—they’ll be even juicier and pick up the spice rub beautifully. Just adjust your baking time to ensure they’re cooked through (usually 5–10 minutes longer, depending on thickness).
What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese is an excellent substitute in this recipe—it’s crumbly, tangy, and has a similar texture. You could also use grated parmesan in a pinch, though it will be a bit less tangy.
Can I grill the chicken instead of baking it?
Definitely! Grilling the chicken adds another layer of smoky flavor that pairs perfectly with the street corn topping. Just grill over medium heat for about 6–7 minutes per side, making sure the chicken is cooked through before topping.
Is this dish gluten-free?
Yes, this Mexican Street Corn Chicken Recipe is naturally gluten-free when made as written. As always, double-check any spice blends and add-ins to be certain.
Can I make the street corn topping ahead?
You sure can. Mix up the street corn topping and store it in the fridge for up to 2 days. Wait to add the cilantro until just before serving for best color and freshness.
Final Thoughts
If you’re ready to kick up your dinner routine and bring a little fiesta to your table, don’t wait another day to try this Mexican Street Corn Chicken Recipe. Each bite is proof that simple ingredients, layered with care, can create something truly unforgettable—perfect for sharing with family or friends. Happy cooking!
Print
Mexican Street Corn Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Street Corn Chicken recipe combines tender, juicy chicken breasts with a flavorful street corn topping, creating a delicious and satisfying meal with a hint of Mexican flair.
Ingredients
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping:
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- juice of 1 lime
- 1/3 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chicken: Rub chicken breasts with olive oil and season with chili powder, cumin, garlic powder, salt, and pepper. Place in a baking dish and bake for 22–25 minutes or until the internal temperature reaches 165°F (74°C).
- Make the street corn topping: In a large bowl, mix together corn, mayonnaise, sour cream, smoked paprika, chili powder, lime juice, and cotija cheese. Stir in chopped cilantro and adjust seasoning.
- Top the chicken: Once the chicken is cooked, spoon the street corn mixture generously over each piece. Return to the oven for 5 minutes to warm the topping.
- Serve: Remove from the oven and garnish with extra cilantro or cheese if desired before serving.
Notes
- Great served with rice, quinoa, or a simple side salad.
- For a shortcut, use pre-cooked grilled chicken and just add the topping.
- You can also grill the corn for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 420
- Sugar: 3
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
