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
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
- 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
