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
Scale
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
