Mexican Street Corn Chicken Recipe
If you have a craving for something vibrant, flavorful, and downright addictive, the Mexican Street Corn Chicken Recipe is here to charm your taste buds. This dish captures the essence of that beloved Mexican street corn with its creamy, tangy, mildly spicy topping, perfectly layered over tender, juicy chicken breasts. Every bite bursts with texture and layers of flavor, combining the sweetness of corn with zesty lime, smoky chili powder, and the richness of queso fresco. Whether you’re looking to impress at a weeknight dinner or spice up your meal prep routine, this recipe brings a fiesta right to your plate with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
Gathering your ingredients for the Mexican Street Corn Chicken Recipe is a breeze. Each component plays a crucial role—from juicy chicken breasts forming the hearty base, to the luscious corn mixture that brings creaminess, tanginess, and a touch of spice. These common ingredients come together harmoniously, transforming every forkful into a little celebration of Mexican street food flavors.
- 2 lbs boneless, skinless chicken breasts: Choose thin cuts for even cooking and tender results
- 3 cups sweet corn: Fresh or canned sweet corn delivers natural sweetness and texture
- 1/4 cup mayonnaise: Adds rich creaminess to the corn topping
- 1/4 cup sour cream: Brings tang and balances the richness
- 1/2 tbsp lime juice: Infuses a fresh, zesty brightness essential to Mexican street corn
- 1 1/2 tsp chili powder: Provides smoky warmth and color
- 1/2 tsp salt: Enhances all flavors perfectly
- 1/2 tsp garlic powder: Adds a fragrant depth to the chicken seasoning
- 1/4 tsp cayenne pepper (optional): Gives a subtle kick without overwhelming heat
- 1/4 cup queso fresco, crumbled: A crumbly cheese that lends a creamy, tangy contrast
- 1/4 cup cilantro, chopped: Fresh cilantro brightens and finishes the dish beautifully
How to Make Mexican Street Corn Chicken Recipe
Step 1: Prepare the Corn Mixture
Start by combining the sweet corn, mayonnaise, sour cream, lime juice, and chili powder in a large bowl. This mixture is the heart of that irresistible street corn flavor, offering creamy, tangy, and spicy notes that will coat every piece of chicken with deliciousness. Give it a good stir until beautifully blended.
Step 2: Season the Chicken
Next, lay your thin chicken breasts flat in a casserole dish to prep for layering. Then sprinkle the chicken evenly with salt, garlic powder, and cayenne pepper if you want a touch of extra heat. This simple seasoning enhances the natural flavor of the chicken while complementing the creamy corn topping.
Step 3: Assemble the Dish
Now it’s time to bring it all together. Spread the prepared corn mixture evenly over the seasoned chicken breasts, making sure every bite will be generously topped with that iconic Mexican street corn creaminess. This layering ensures the flavors meld beautifully as the chicken bakes.
Step 4: Bake the Chicken
Place the casserole dish uncovered in a preheated oven at 350°F (175°C). Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This guarantees your chicken stays juicy and tender while the corn topping bakes into a bubbly, flavorful crust.
Step 5: Garnish and Serve
Once out of the oven, sprinkle crumbled queso fresco and chopped cilantro over the top. The queso fresco melts slightly, adding a creamy, tangy finish while the fresh cilantro adds a burst of green vibrancy and herbaceous notes. Serve warm and prepare to enjoy a dish that feels like a festive street fair in every bite.
How to Serve Mexican Street Corn Chicken Recipe
Garnishes
Adding a final touch can elevate your Mexican Street Corn Chicken Recipe to star status. Crumbled queso fresco gives a tangy counterpoint to the creamy topping, while fresh cilantro releases its herbal fragrance and color. If you’re feeling adventurous, a sprinkle of smoked paprika or extra lime wedges on the side can also brighten the presentation and flavor.
Side Dishes
This dish pairs beautifully with simple, fresh sides. Think warm corn tortillas to scoop up every last bit, a crisp cabbage slaw for crunch, or a zesty Mexican rice to soak up the juices. For a lighter option, a fresh avocado salad or grilled vegetables add color and balance without overpowering the main event.
Creative Ways to Present
If you want to take your presentation beyond the casserole dish, try serving the chicken sliced over a bed of cilantro lime rice with extra corn mixture spooned on top. Alternatively, shred the cooked chicken and toss with the corn mixture for tacos, or serve on toasted baguette slices as a fun party appetizer. The possibilities are as vibrant as the flavors!
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Street Corn Chicken Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the dish even more satisfying the next day. Just be sure to cool it completely before storing.
Freezing
To freeze, portion the chicken with the corn topping into freezer-safe containers or bags. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture before reheating. This makes it an ideal meal prep option or quick dinner rescue.
Reheating
Reheat leftovers gently in the oven at 325°F (165°C) until warmed through to preserve the creamy corn topping’s texture. Alternatively, the microwave works for a quicker option, but try to cover the dish to maintain moisture. Avoid overcooking to keep the chicken juicy and tender.
FAQs
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn will add a slightly sweeter, fresher flavor and a bit more crunch to your topping. Just cut the kernels off the cob and use the same amount.
Is this recipe spicy?
The recipe has a mild heat from chili powder and optional cayenne pepper, but you can easily adjust those spices up or down to suit your personal taste or family preferences.
Can I make this recipe gluten-free?
Yes! The ingredients used are naturally gluten-free, but always double-check labels on things like chili powder and queso fresco for any hidden gluten if you need to be cautious.
Can I use chicken thighs instead of breasts?
Great question! Chicken thighs can work well and often stay juicier, but you’ll want to adjust the cooking time slightly and be sure they’re fully cooked through before serving.
What can I substitute for queso fresco?
If queso fresco is hard to find, feta cheese is a fantastic substitute due to its crumbly texture and tangy flavor. Just sprinkle it lightly so it doesn’t overpower the dish.
Final Thoughts
If you’re looking to dive into a dish that’s bursting with flavor, simple to make, and full of that festive street food charm, the Mexican Street Corn Chicken Recipe is a must-try. It’s perfect for weeknight dinners, casual gatherings, or whenever you want to bring a little sunshine and spice to your table. Trust me, once you give it a go, this dish will be on repeat in your cookbook rotation!
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Mexican Street Corn Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Mexican Street Corn Chicken recipe brings together tender baked chicken breasts topped with a creamy, zesty Mexican street corn mixture. Enhanced with lime juice, chili powder, and a sprinkle of queso fresco and cilantro, this dish captures the vibrant flavors of Mexican street food in a wholesome, family-friendly meal perfect for weeknight dinners.
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 that complements the chicken perfectly.
- Season the chicken: Place the thin chicken breasts flat in a casserole dish. Evenly sprinkle the salt, garlic powder, and optional cayenne pepper over the top to season the chicken and add a subtle kick.
- Assemble the dish: Spread the prepared corn mixture evenly over the seasoned chicken breasts in the casserole dish, ensuring each piece is well-coated with the creamy topping for maximum flavor.
- Bake the chicken: Place the casserole dish in a preheated oven at 350°F (175°C). Bake uncovered for 30 to 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 the dish from the oven and sprinkle crumbled queso fresco and chopped cilantro evenly over the top. Serve warm and enjoy the vibrant flavors of this Mexican street corn inspired chicken dish.
Notes
- Use thin chicken breasts to ensure even cooking and reduced bake time.
- For a spicier dish, increase the cayenne pepper or add a dash of hot sauce to the corn mixture.
- Fresh corn can be used instead of canned if available; just cook and cool before mixing.
- This dish can be paired with a side of Mexican rice or a fresh green salad.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
