Prepare to fall head over heels for this bold, flavor-packed Mexican Street Corn Chicken Recipe! Imagine juicy chicken breasts roasted until perfectly tender, then topped with a creamy, tangy, and just slightly spicy street corn mixture that’s bursting with color and fresh flavor. This dish brings all the festive magic of elote straight to your dinner table, making it both a crowd-pleaser for entertaining and an exciting twist on weeknight chicken. Every bite delivers a harmony of smoky, sweet, cheesy, and citrusy notes — trust me, you won’t want to stop at just one serving!
Ingredients You’ll Need
Here’s the beauty of the Mexican Street Corn Chicken Recipe: the ingredients are easy to find, yet each one truly adds something essential, whether it’s the juiciness of the chicken, the pop of bright corn, or the creamy decadence of the topping. Grab these kitchen staples and watch them work magic together.
- Chicken breasts: Go for boneless, skinless for easy prep and maximum juiciness.
- Olive oil: Helps the spices stick and keeps your chicken tender while baking.
- Chili powder: Brings a warm, mild heat and gorgeous color to the dish.
- Cumin: Adds earthy depth that’s classic in Mexican-inspired blends.
- Paprika: For subtle smokiness and that appealing, appetizing hue.
- Salt and pepper: Essential for bringing all the flavors to life.
- Corn kernels: Fresh, canned, or frozen all work — the star that makes this taste just like elote!
- Mayonnaise: The secret to creaminess and authentic street corn flavor.
- Sour cream or Greek yogurt: For tang and lightness in contrast to the richness of mayo.
- Cotija cheese: Salty, crumbly, and delightfully punchy — feta is a good sub if needed.
- Fresh cilantro: Lively green color and herbal zip that lifts up every bite.
- Lime juice: Brings the brightness and ties together all those creamy, spicy, and savory flavors.
- Garlic powder: Savory depth and gentle heat without overwhelming the topping.
- Chopped jalapeño (optional): Add extra zest if you like a kick — totally customizable!
- Lime wedges for serving: Try a fresh squeeze right before you dig in for that finishing zing.
How to Make Mexican Street Corn Chicken Recipe
Step 1: Spice Up and Prep the Chicken
Start by preheating your oven to 400°F (200°C). While it’s warming up, rub the chicken breasts with olive oil, then generously sprinkle and massage in the chili powder, cumin, paprika, salt, and pepper. This quick spice rub ensures deeply flavorful and beautifully seasoned chicken that forms the canvas for the scrumptious topping to come.
Step 2: Bake the Chicken
Arrange those spice-rubbed chicken breasts snugly in a baking dish and pop them into the oven. Bake for 22–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This keeps the chicken juicy while allowing the spices to form a mouthwatering crust.
Step 3: Whip Up the Street Corn Topping
While the chicken bakes, make the crowning glory: in a bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), cotija cheese, chopped cilantro, lime juice, garlic powder, and jalapeño if using. Mix well — you’re aiming for a creamy, scoopable mixture absolutely loaded with flavor and texture.
Step 4: Top the Chicken
Once the chicken is perfectly cooked, pull it out and generously spoon the corn mixture over each breast. Don’t be shy! The combination of hot chicken and cold topping is pure bliss. Return the dish to the oven for another 5 minutes, just long enough to warm the topping and let the flavors really mingle.
Step 5: Garnish and Serve
Take it to the next level with a flurry of extra cilantro, a sprinkle of more cotija cheese, and an essential squeeze of lime over the top. Now, your Mexican Street Corn Chicken Recipe is ready to wow!
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
When it comes to finishing touches, this dish really shines with simple but vibrant garnishes. Shower over more crumbled cotija cheese for extra salty goodness, scatter hand-torn cilantro for color and freshness, and serve with lime wedges for big bursts of zesty brightness. Don’t forget a touch more finely minced jalapeño if you love heat!
Side Dishes
This Mexican Street Corn Chicken Recipe is rich and bold, so it pairs beautifully with fluffy rice, corn tortillas, or warm flatbreads to soak up every bit of sauce. Add a quick side of black beans or a tangy salad of tomatoes, avocado, and onions — you’ll create a plate that’s both comforting and lively.
Creative Ways to Present
For a casual gathering, slice the chicken and layer it into tacos or rice bowls for an interactive meal. Want to impress at a dinner party? Serve over a bed of grilled vegetables or alongside roasted sweet potatoes drizzled with the same street corn topping. The dish is incredibly versatile, and the vibrant colors make any presentation look special!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the chicken and corn topping into an airtight container as soon as possible. Store them in the refrigerator for up to 3 days. For best texture, keep the topping and chicken separate if you can — this way, the topping stays creamy, and the chicken remains juicy.
Freezing
While the chicken alone freezes well, the creamy corn topping does not hold up as nicely after thawing. If you’re planning ahead, freeze the seasoned, baked chicken breasts solo. Then, whip up a fresh batch of street corn topping when you’re ready to serve. Simply wrap the cooled chicken tightly and freeze up to 2 months.
Reheating
To reheat, cover the chicken with foil and warm in a 350°F oven for about 15 minutes or until heated through. If you have separated the topping before refrigerating, gently warm it in a skillet or let it come to room temperature before spooning onto the hot chicken. Add a fresh drizzle of lime juice and maybe a sprinkle of cheese to revive the flavors.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are wonderfully juicy and flavorful. You’ll just need to adjust the cooking time slightly — start checking them for doneness around the 18-minute mark, as they may cook faster when boneless and skinless.
Is it possible to grill the chicken instead of baking?
Yes! Grilled chicken gives the Mexican Street Corn Chicken Recipe an extra hit of smokiness, much like traditional elote. Simply grill the seasoned chicken over medium-high heat for about 6–7 minutes per side until cooked through, then proceed with the corn topping as directed.
What cheese can I use if I can’t find cotija?
Feta cheese makes a great substitute — it’s similarly crumbly and tangy. Queso fresco works too, though it’s milder and less salty. Even grated Parmesan in a pinch can bring a salty bite to the street corn topping.
Can I make this recipe spicier?
Definitely! For more heat in your Mexican Street Corn Chicken Recipe, add extra chopped jalapeño to the topping, sprinkle on some hot sauce, or try a pinch of cayenne in the spice rub. Adjust to your own spice comfort level.
Is this recipe gluten-free?
Yes, as written, this dish is naturally gluten-free. Just double-check that any store-bought spices or cheese you use are certified gluten-free if that’s important for your diet.
Final Thoughts
I can’t wait for you to experience the magic of this Mexican Street Corn Chicken Recipe — it’s truly a celebration of bold flavor, creamy decadence, and comforting home-cooked goodness. Whether you’re making it for your family or for a gathering with friends, this is one meal that always brings smiles and full bellies. Give it a try, and let those irresistible street corn flavors transform your next chicken night!
Print
Mexican Street Corn Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Indulge in the flavors of Mexican street corn with this delicious twist featuring juicy baked chicken breasts topped with a creamy, tangy corn mixture. This Mexican Street Corn Chicken is a satisfying and flavorful main course that will impress your family and friends.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Corn Topping:
- 1 1/2 cups corn kernels (fresh, canned, or thawed frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/3 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- Chopped jalapeño (optional, to taste)
For Serving:
- Lime wedges
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Season the chicken: Rub the chicken breasts with olive oil, chili powder, cumin, paprika, salt, and pepper. Place in a baking dish and bake for 22–25 minutes until cooked through.
- Prepare the corn topping: In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, garlic powder, and jalapeño.
- Top the chicken: Spoon the corn mixture over each chicken breast. Bake for an additional 5 minutes.
- Serve: Garnish with cilantro, cotija, and lime wedges before serving.
Notes
- This recipe can also be made with grilled chicken for a smoky flavor.
- You can use feta cheese as a substitute for cotija if needed.
- Pair with rice, tortillas, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 430
- Sugar: 3g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
