Mexican Street Corn Chicken is a delicious fusion of tender, juicy chicken and the vibrant flavors of Mexican street corn. This recipe brings together the smoky, spicy, and tangy elements that make elote such a favorite, all in one easy-to-make dish. Whether you’re looking for a weeknight dinner with a twist or a crowd-pleaser for your next gathering, this dish has it all—flavor, texture, and that irresistible, creamy corn topping.

A Family Favorite: How Mexican Street Corn Chicken Became a Weeknight Staple

In our house, weeknight dinners are all about finding that perfect balance between flavor and ease. One night, as we were reminiscing about our love for Mexican street corn, my husband suggested we try adding those bold flavors to our usual chicken dinner. The result was a game-changer. The smoky paprika, the zingy lime, the creamy cheese—all of it came together in a way that had us instantly hooked. Now, this dish has become one of our go-tos. Even our kids, who can be picky eaters, absolutely love it. We make it at least once a week, and every time, it brings a little bit of that street food magic right into our kitchen.

Why You’ll Love Mexican Street Corn Chicken

• Bold Flavors: This dish is bursting with the smoky, spicy, and tangy flavors of traditional Mexican street corn.
• Easy to Make: Simple ingredients and straightforward steps make this a perfect recipe for busy weeknights.
• Family-Friendly: The creamy, cheesy topping is a hit with kids and adults alike.
• Versatile: Serve it with rice, on a salad, or even in tacos for a delicious meal that everyone will love.

Ingredients Notes For Mexican Street Corn Chicken

• Chicken Breasts: Boneless, skinless chicken breasts work best, but you can also use thighs for a juicier option.
• Corn: Fresh, canned, or frozen corn will work—just make sure it’s sweet and tender.
• Cotija Cheese: This crumbly Mexican cheese adds a salty, tangy flavor that complements the sweetness of the corn.
• Mayonnaise & Sour Cream: These give the topping its creamy texture and rich flavor.
• Smoked Paprika: Adds a subtle smokiness that elevates the entire dish.
• Lime Juice: Fresh lime juice brightens the flavors and adds a bit of tang.

Recipe Steps for Mexican Street Corn Chicken

1. Prepare the Chicken: Season the chicken breasts with smoked paprika, salt, and pepper. Sear them in a hot skillet until golden brown on both sides, then transfer to a baking dish.
2. Make the Corn Topping: In a bowl, mix the corn, mayonnaise, sour cream, Cotija cheese, lime juice, and a pinch of chili powder.
3. Assemble and Bake: Spoon the corn mixture over the chicken breasts. Bake at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the topping is bubbly and golden.
4. Garnish and Serve: Sprinkle with extra Cotija cheese and chopped cilantro. Serve with lime wedges on the side.

Storage Options

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freeze: You can freeze the baked chicken with the corn topping for up to 2 months. Thaw in the fridge overnight before reheating.

Variations & Substitutions

• Spicier Version: Add chopped jalapeños or a dash of hot sauce to the corn mixture for extra heat.
• Lighter Option: Swap out the mayonnaise for Greek yogurt to cut down on calories without sacrificing creaminess.
• Grilled Option: Grill the chicken instead of baking for an extra smoky flavor.

Mexican Street Corn Chicken

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Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups corn kernels fresh, frozen, or canned and drained
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 1/2 cup crumbled cotija cheese or feta cheese
• 1 clove garlic minced
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 jalapeño finely chopped (optional, for added heat)
• Extra lime wedges for serving

Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Season the Chicken: In a small bowl, mix together the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
• Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet and sear for 3-4 minutes on each side, until they are golden brown.
• Prepare the Corn Mixture: While the chicken is searing, in a medium bowl, combine the corn kernels, mayonnaise, sour cream or crema, crumbled cotija cheese, minced garlic, lime juice, chopped cilantro, and jalapeño (if using). Mix well to combine.
• Top the Chicken: Once the chicken breasts are seared, remove the skillet from heat. Spoon the corn mixture evenly over the top of each chicken breast.
• Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the corn mixture is heated and slightly bubbly.
• Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Serve the Mexican Street Corn Chicken hot, garnished with extra lime wedges and additional chopped cilantro if desired.

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