Mexican Street Corn Chicken Recipe

Introduction

Mexican Street Corn Chicken combines juicy, tender chicken breasts with the vibrant flavors of classic Mexican street corn. This dish is a creamy, tangy, and slightly spicy delight that’s perfect for a quick weeknight dinner or a flavorful meal any time.

Ingredients

• 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)
• 1/4 cup queso fresco (crumbled)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Place the chicken breasts in a baking dish.
2. Step 2: In a bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne pepper if using. Stir in the drained corn until well combined.
3. Step 3: Spread the corn mixture evenly over the chicken breasts in the baking dish.
4. Step 4: Bake uncovered for 25-30 minutes, or until the chicken is cooked through and the topping is slightly golden.
5. Step 5: Remove from oven and sprinkle crumbled queso fresco evenly on top before serving.

Tips & Variations

• For extra smoky flavor, try using grilled chicken breasts instead of baking.
• Swap queso fresco for feta or cotija cheese if you can’t find it.
• Add chopped fresh cilantro or a sprinkle of smoked paprika for additional depth.
• Use fresh corn if in season for a brighter taste and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the topping creamy, avoid overcooking when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time slightly if needed, as thighs may take a bit longer to cook through.

Is this dish spicy?

The dish has a mild to moderate spice level, which can be adjusted by increasing or omitting the cayenne pepper. The chili powder provides warmth without overpowering heat.

Mexican Street Corn Chicken Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

A flavorful Mexican-inspired dish combining tender chicken breasts with sweet corn, creamy mayonnaise and sour cream, tangy lime juice, and a hint of chili spice, topped with crumbly queso fresco for an authentic street corn experience in a hearty chicken meal.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken

• 2 lbs boneless, skinless chicken breast (4–6 thin chicken breasts)

Corn Mixture

• 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)

Topping

• 1/4 cup queso fresco (crumbled)

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps to achieve a better sear when cooking.
2. Cook the Chicken: Heat a skillet over medium-high heat. Add a small amount of oil if needed, then place the chicken breasts in the skillet. Cook each side for 5-7 minutes, or until the chicken is cooked through and no longer pink in the center. Remove chicken and set aside to rest.
3. Make the Street Corn Mixture: In a medium bowl, combine the drained sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne pepper if using. Stir until all ingredients are well mixed.
4. Assemble the Dish: Place the cooked chicken breasts on serving plates. Spoon the creamy street corn mixture evenly over the top of each piece of chicken.
5. Add the Final Touch: Sprinkle crumbled queso fresco over the street corn topping for a creamy, tangy finish typical of Mexican street corn.
6. Serve: Serve immediately while warm, optionally with lime wedges or cilantro for garnish.

Notes

• For a spicier version, increase the cayenne pepper or add a dash of hot sauce.
• Use fresh corn if available; cook and cool it before mixing.
• Queso fresco can be substituted with cotija cheese for a similar texture and flavor.
• Chicken breasts can be grilled instead of skillet-cooked for added smoky flavor.
• This dish pairs well with warm tortillas or a side of Mexican rice.

Keywords: Mexican street corn, chicken breast recipe, creamy corn topping, queso fresco, quick Mexican dinner