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
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
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
