Print

Mexican Street Corn Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 64 reviews

This Mexican Street Corn Chicken is a flavorful and easy-to-make baked dish featuring tender chicken breasts topped with a creamy, zesty street corn mixture. Infused with chili powder, lime juice, and a hint of cayenne pepper, this recipe blends traditional Mexican street food flavors with juicy baked chicken, finished off with crumbled queso fresco and fresh cilantro for an authentic touch.

Ingredients

Chicken and Corn Mixture

  • 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts)
  • 3 cups sweet corn (2 cans, drained)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tbsp lime juice
  • 1½ tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)

Toppings

  • 1/4 cup queso fresco, crumbled
  • 1/4 cup cilantro, chopped

Instructions

  1. Prepare the Corn Mixture: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir thoroughly until the ingredients are well mixed and the mixture has a creamy consistency that will coat the chicken evenly.
  2. Season the Chicken: Place the thin chicken breasts evenly in a casserole dish. Season each piece with salt, garlic powder, and cayenne pepper (if using), ensuring all sides are lightly coated for balanced flavor.
  3. Assemble the Dish: Evenly spread the prepared corn mixture on top of the seasoned chicken breasts, making sure every piece is generously covered to infuse flavor during baking.
  4. Bake the Chicken: Preheat your oven to 350˚F (175˚C). Bake the casserole uncovered for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F (74˚C), indicating it is fully cooked and juicy.
  5. Add Toppings and Serve: Once out of the oven, sprinkle the top of the chicken with crumbled queso fresco and chopped fresh cilantro to add texture and bright, authentic Mexican flavor. Serve warm.

Notes

  • Use thin chicken breasts or pound thicker breasts to an even thickness for uniform cooking.
  • Adjust cayenne pepper according to your heat preference or omit for milder flavor.
  • Queso fresco can be substituted with cotija cheese for a similar crumbly texture and tangy taste.
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
  • This dish pairs well with Mexican rice or a fresh salad for a complete meal.

Find it online: https://deliciousyum.com/mexican-street-corn-chicken-recipe/