If you’re craving a dish that bursts with vibrant flavors and comforting textures, this Mexican Street Corn Chicken Recipe is your new best friend in the kitchen. Imagine tender, juicy chicken breasts baked under a luscious, creamy topping reminiscent of classic Mexican street corn—bright with lime, spiced just right, and loaded with crisp corn and tangy cheese. This recipe captures all the joy of a street fair in every bite and is a guaranteed crowd-pleaser whether it’s for a family dinner or casual get-together. Once you try it, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient shines through. Every component plays a vital role, from the tender chicken that serves as a perfect base, to the creamy, zesty corn topping that adds both texture and bold flavor. Together, they make magic happen in your oven and on your plate.
- 2 lbs boneless, skinless chicken breasts: Using thin breasts ensures quick, even cooking and tender meat perfect for soaking up flavors.
- 3 cups sweet corn: Fresh or canned, the sweet kernels provide that essential crunch and natural sweetness.
- 1/4 cup mayonnaise: Adds creaminess and helps bind the topping beautifully.
- 1/4 cup sour cream: Offers a tangy contrast that brightens the corn mixture.
- 1/2 tbsp lime juice: A squeeze of citrus that cuts through richness and lifts the entire dish.
- 1 1/2 tsp chili powder: Brings smoky warmth, an essential element of authentic Mexican flavor.
- 1/2 tsp salt: Enhances all the natural flavors.
- 1/2 tsp garlic powder: Adds subtle depth without overpowering.
- 1/4 tsp cayenne pepper (optional): Gives just a hint of heat for those who like a little kick.
- 1/4 cup queso fresco, crumbled: This mild, crumbly cheese adds a fresh and slightly salty finish.
- 1/4 cup cilantro, chopped: Adds bright herbal notes and beautiful color, rounding out the dish perfectly.
How to Make Mexican Street Corn Chicken Recipe
Step 1: Prepare the Corn Mixture
Start by combining the sweet corn with mayonnaise, sour cream, lime juice, and chili powder in a large bowl. Mixing these thoughtfully brings together a creamy, tangy, and slightly spicy topping that makes this chicken stand out. This is where the magic begins, giving you that authentic street corn flavor in a rich, saucy form.
Step 2: Season the Chicken
Lay your thin chicken breasts flat in a casserole dish, ensuring they have enough space to cook evenly. Sprinkle the salt, garlic powder, and optional cayenne pepper over them. This simple but effective seasoning step ensures every bite has a well-rounded flavor base before the corn topping is added.
Step 3: Assemble the Dish
Now comes the fun part—spread the creamy corn mixture evenly over each chicken breast. This guarantees every bite is coated with the luscious, flavorful topping that sets this Mexican Street Corn Chicken Recipe apart from your average baked chicken.
Step 4: Bake the Chicken
Pop the casserole dish into a preheated oven at 350°F (175°C). Bake uncovered for 30 to 40 minutes until the chicken is cooked through, juicy, and tender. The topping will get warmed and meld wonderfully with the chicken, creating an irresistible combination of textures and flavors.
Step 5: Garnish and Serve
Right after you remove the chicken from the oven, sprinkle the crumbled queso fresco and chopped cilantro on top. The cheese adds a cool, salty tang and a lovely crumbly texture while the cilantro brings fresh herbal brightness—both are perfect finishing touches that elevate this dish to next-level delicious.
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
Beyond queso fresco and cilantro, you can add a drizzle of hot sauce or a few lime wedges for guests to squeeze on. These extra touches let everyone customize their bites, enhancing the dish’s lively flavors and adding that fun street food spirit to your plate.
Side Dishes
This Mexican Street Corn Chicken Recipe pairs incredibly well with simple sides like Mexican rice, black beans, or a fresh avocado salad. These complements help balance the creamy chicken with fresh, wholesome ingredients, rounding out the meal beautifully.
Creative Ways to Present
Try serving this dish on a platter lined with grilled corn husks or a colorful, festive tiled plate for authentic vibes. You can also slice the chicken and pile it atop warm corn tortillas for easy street taco-style servings that are perfect for casual gatherings or quick lunches.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more after resting, making for a delicious next-day meal.
Freezing
You can freeze portions before baking or after cooking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in a 350°F (175°C) oven for 15-20 minutes to preserve moisture and keep the topping creamy and fresh. Avoid microwaving if possible, as it can make the chicken dry and the topping less appealing.
FAQs
Can I use frozen corn instead of canned or fresh?
Absolutely! Frozen corn works just as well, especially if you thaw and drain it properly before mixing. It retains sweetness and texture that perfectly suits this recipe.
What if I don’t have queso fresco?
Feta cheese is an excellent substitute for queso fresco, offering a similar crumbly texture and tang. Avoid very salty or aged cheeses to keep the flavor balanced.
Is this recipe spicy?
The dish has a mild kick thanks to the chili powder and optional cayenne pepper, but it’s not overwhelmingly spicy. You can adjust or omit the cayenne if you prefer less heat.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and will add extra juiciness. Just watch the baking time, as thighs may take slightly longer to cook through.
How can I make this dish gluten-free?
This Mexican Street Corn Chicken Recipe is naturally gluten-free since none of the ingredients contain gluten. Just be sure to check labels on chili powder and any packaged ingredients to be certain.
Final Thoughts
There’s something so joyful about a recipe that’s flavorful, straightforward, and invites sharing—that’s what this Mexican Street Corn Chicken Recipe is all about. It brings together simple ingredients to create a dish bursting with personality and heart. I promise, once you try this, it will become one of those go-to favorites you make over and over again. So, roll up your sleeves, gather your ingredients, and get ready for a deliciously fun cooking adventure!
Print
Mexican Street Corn Chicken Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This Mexican Street Corn Chicken recipe combines tender baked chicken breasts topped with a creamy and flavorful street corn mixture, garnished with queso fresco and fresh cilantro for a delicious and easy-to-make meal perfect for any occasion.
Ingredients
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
Garnish
- 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 for the chicken.
- Season the chicken: Place the thin chicken breasts flat in a casserole dish. Evenly sprinkle salt, garlic powder, and optionally cayenne pepper over the chicken to infuse flavor and a subtle heat.
- Assemble the dish: Spread the prepared corn mixture evenly over each seasoned chicken breast, ensuring every piece is fully coated with the creamy street corn topping.
- Bake the chicken: Place the casserole dish uncovered in a preheated oven at 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.
- Garnish and serve: Once baked, remove from the oven and sprinkle crumbled queso fresco and chopped cilantro on top. Serve warm and enjoy the delightful combination of flavors.
Notes
- For best results, use thin chicken breasts to ensure even cooking.
- The cayenne pepper is optional and can be omitted for a milder flavor.
- Ensure the chicken reaches the safe internal temperature of 165°F for proper doneness.
- Queso fresco can be substituted with feta cheese if unavailable.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
