One of my favorite go-to weeknight meals is this Mexican Street Corn Chicken. It’s a dish that brings back memories of family dinners and summer barbecues, but with a fun twist. The combination of tender chicken and that creamy, slightly spicy street corn mix is always a hit with my family. The best part? It’s simple enough for a busy weeknight, but special enough for guests.
As a wife and mom, I’m always on the lookout for recipes that don’t require too much time but still feel homemade. This recipe checks all the boxes. I love how quickly it comes together, and the flavors are amazing! Plus, it’s easy to adjust the heat level depending on who’s eating. If I’m making it for the kids, I go light on the cayenne, but for my husband and I, we add a bit more for a nice kick.
This dish reminds me of those times we’d stroll through the local farmers’ market, grabbing fresh corn and other produce. It’s great to have recipes like this that remind us of simpler times, but with a fresh, modern take. I hope you’ll give it a try and enjoy it as much as we do. It’s the perfect combination of comfort and bold, Mexican-inspired flavors!
Preparing Mexican Street Corn Chicken
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Ingredients
- 4 boneless, skinless chicken breasts
- 3 cups sweet corn (drained or thawed)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
Directions
Preheat your oven to 350°F. Meanwhile, in a large bowl, combine the corn, sour cream, mayonnaise, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne pepper (if you’re using it). Stir everything together until well mixed.
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat a skillet over medium heat and brown the chicken for about 3-4 minutes on each side until lightly golden.
Place the browned chicken in a casserole dish, spreading the corn mixture evenly over the top of the chicken breasts.
Bake the chicken uncovered for 30 to 40 minutes, or until the internal temperature reaches 165°F and the chicken is fully cooked through.
Once baked, remove from the oven and sprinkle the top with crumbled cotija cheese and freshly chopped cilantro. Serve immediately and enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or in a covered skillet on the stove over low heat until heated through. The dish may thicken slightly as it cools, but you can add a splash of lime juice to freshen it up.
Cooking Tips
If you’re out of cotija cheese, feta is a great substitute. You can also use frozen corn straight from the freezer – no need to thaw it beforehand. For an extra layer of flavor, add a few drops of hot sauce to the corn mixture or sprinkle some extra cayenne pepper before serving.
Serving Suggestions
This dish pairs wonderfully with a side of Mexican rice or a light green salad to balance out the richness of the corn topping. You can also serve it with warm tortillas for a complete meal. A squeeze of fresh lime juice right before serving adds a great citrusy burst!
Ingredient Substitutions
If cotija cheese isn’t available, feta cheese is a great option with a similar tangy flavor. You can also swap the mayonnaise for Greek yogurt if you’re looking for a lighter option. For those avoiding dairy, coconut cream can be used in place of sour cream, though it will add a slightly sweet flavor.
Seasonal Variations
In the summer, you can use fresh corn off the cob for a truly authentic street corn flavor. During cooler months, canned or frozen corn works perfectly. You can also swap the cilantro for parsley or chives if that’s what you have on hand. For extra warmth in the winter, add a little extra smoked paprika or cumin.
Allergen Information
This recipe contains dairy in the form of sour cream, mayonnaise, and cotija cheese. To make it dairy-free, substitute with coconut cream or a plant-based yogurt for the sour cream and mayonnaise, and use a dairy-free cheese or omit the cheese altogether. There is also an option to remove or replace the egg-based mayonnaise with vegan mayo if needed.
FAQ
Can I use frozen corn for this recipe?
Yes, frozen corn works well and doesn’t need to be thawed beforehand. Simply add it straight into the mixture, and it will cook perfectly in the oven.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can check this with a meat thermometer inserted into the thickest part of the chicken breast.
Can I make this recipe ahead of time?
Yes, you can prepare the corn mixture ahead of time and refrigerate it until you’re ready to assemble and bake. You can also brown the chicken in advance, but it’s best to bake it just before serving.
What can I serve with Mexican Street Corn Chicken?
This dish pairs well with Mexican rice, a light salad, or warm tortillas. You can also serve it alongside grilled vegetables or even a chilled avocado salad for a fresh contrast to the warm flavors.
Can I adjust the spice level in this recipe?
Definitely! If you prefer a milder flavor, reduce or omit the cayenne pepper. For more heat, feel free to add extra chili powder or even chopped jalapeños to the corn mixture.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it up in the microwave or on the stove until heated through.
Mexican Street Corn Chicken
Ingredients
- 4 chicken breasts boneless and skinless
- 3 cups sweet corn drained or thawed
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
Instructions
- Preheat oven to 350°F.
- In a bowl, mix corn, sour cream, mayonnaise, lime juice, chili powder, cumin, paprika, salt, garlic powder, and cayenne pepper (if using).
- Pat dry chicken, season with salt and pepper.
- Brown chicken in a skillet over medium heat.
- Arrange chicken in a casserole dish, top with corn mixture.
- Bake uncovered for 30-40 minutes or until chicken is cooked through and reaches 165°F.
- Garnish with cotija cheese and cilantro.
