Description
This Mexican Street Corn Chicken recipe combines juicy baked chicken breasts with a creamy, spicy street corn topping inspired by the classic Mexican elote. The chicken is seasoned and then smothered with a flavorful mixture of sweet corn, mayonnaise, sour cream, lime juice, and chili powder, then baked until tender and topped with crumbled queso fresco and fresh cilantro for a deliciously vibrant and satisfying meal.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts (4-6 thin chicken breasts)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Corn Mixture
- 3 cups sweet corn (about 2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice
- 1 1/2 tsp chili powder
Toppings
- 1/4 cup queso fresco, crumbled
- 1/4 cup cilantro, chopped
Instructions
- Prepare the corn mixture: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Mix thoroughly to create a creamy and flavorful topping that captures the essence of Mexican street corn.
- Season the chicken: Arrange the thin chicken breasts flat in a casserole dish. Evenly sprinkle salt, garlic powder, and cayenne pepper over the chicken to add depth and a mild spicy kick.
- Assemble the dish: Spread the prepared corn mixture evenly over each seasoned chicken breast in the casserole dish, ensuring every piece is generously coated with the creamy topping.
- Bake the chicken: Place the casserole dish uncovered in a preheated oven set to 350°F (175°C). Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through completely.
- Garnish and serve: Remove the baked chicken from the oven. Sprinkle crumbled queso fresco and chopped cilantro over the top for a fresh, tangy finish. Serve warm and enjoy this vibrant and comforting dish.
Notes
- Use thin chicken breasts or butterfly thicker breasts for even cooking.
- Adjust cayenne pepper amount to control spiciness or omit for a milder dish.
- For a dairy-free option, substitute sour cream and queso fresco with vegan alternatives.
- Serve with lime wedges for extra zesty flavor.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
