Mexican Street Corn Chicken combines the zesty, creamy flavors of classic Mexican street corn (elote) with juicy, tender chicken. This dish is a flavorful and vibrant dinner option that’s easy to make and perfect for entertaining or a quick weeknight meal. Topped with a creamy sauce, tangy lime, and a sprinkle of cotija cheese, this recipe is a surefire crowd-pleaser.
Why You’ll Love This Recipe
- Inspired by street food: Combines the beloved flavors of elote with hearty chicken.
- Bursting with flavor: Zesty lime, creamy sauce, and smoky spices create a delicious blend.
- Easy to make: Ready in under an hour with straightforward steps.
- Customizable: Adjust the spice level or toppings to your liking.
- Perfect for gatherings: A unique dish that’s sure to impress guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Smoked paprika
- Chili powder
- Garlic powder
- Salt and pepper
- Corn kernels (fresh, frozen, or canned)
- Mayonnaise
- Sour cream
- Lime juice
- Cotija cheese (crumbled)
- Fresh cilantro (chopped)
- Optional: jalapeños for extra spice
Directions
- Season the chicken: Rub the chicken breasts with olive oil, then season generously with smoked paprika, chili powder, garlic powder, salt, and pepper.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest.
- Prepare the corn mixture: In a bowl, combine the corn kernels, mayonnaise, sour cream, lime juice, cotija cheese, and a pinch of chili powder. Stir well to coat the corn evenly.
- Assemble the dish: Spread the corn mixture over the cooked chicken breasts. Top with additional cotija cheese and cilantro.
- Serve: Garnish with lime wedges and, if desired, sliced jalapeños for extra spice. Serve hot.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Grilled version: Cook the chicken and char fresh corn on the grill for a smoky flavor.
- Spicy twist: Add diced jalapeños or a dash of hot sauce to the corn mixture.
- Low-carb option: Serve with a side of cauliflower rice or roasted veggies instead of traditional rice.
- Taco-style: Shred the chicken and serve with the corn mixture in tortillas for a unique twist on tacos.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat or microwave until warmed through.
- Freezing: Freeze the cooked chicken (without the corn mixture) for up to 2 months. Thaw and top with fresh corn mixture when ready to serve.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great option and tend to be juicier. Adjust the cooking time as needed.
Can I use frozen or canned corn?
Absolutely! Frozen or canned corn works well if fresh corn isn’t available.
What is cotija cheese, and can I substitute it?
Cotija is a crumbly Mexican cheese with a salty flavor. Feta cheese or Parmesan are good substitutes if you can’t find cotija.
How do I make this dish dairy-free?
Use a dairy-free mayo and skip the cheese, or substitute with a dairy-free alternative.
Can I make this dish ahead of time?
You can cook the chicken and prepare the corn mixture separately, then assemble and heat just before serving.
Is this dish spicy?
The chili powder and optional jalapeños add a mild heat. Adjust the spice level by adding or omitting these ingredients.
What sides go well with Mexican Street Corn Chicken?
Serve it with rice, a green salad, black beans, or roasted vegetables for a complete meal.
Can I make this on the grill?
Yes, grill the chicken and corn for added smoky flavor. Combine the corn mixture and top the chicken as directed.
What’s the best way to char the corn?
If using fresh corn, grill it or cook it in a dry skillet until lightly charred. For frozen or canned corn, sauté in a hot skillet until browned.
Can I serve this as a casserole?
Yes, layer cooked chicken in a baking dish, top with the corn mixture, and bake at 375°F (190°C) for 10-15 minutes until heated through.
Conclusion
Mexican Street Corn Chicken is a flavorful, easy-to-make dish that brings the vibrant tastes of Mexican street food to your table. With juicy, well-seasoned chicken and a creamy, cheesy corn topping, this recipe is perfect for any occasion. Try it today and enjoy a delicious and satisfying meal that’s sure to become a favorite!
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Mexican Street Corn Chicken
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: Mexican-American
Description
Mexican Street Corn Chicken is a delicious fusion of tender, juicy chicken breasts topped with a creamy, tangy, and spicy elote-inspired sauce. With flavors of chili, lime, and cotija cheese, this dish is a delightful way to enjoy the classic taste of Mexican street corn in a hearty, satisfying meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Sauce:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese (or feta, as a substitute), crumbled
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp chili powder
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Extra cotija cheese
- Lime wedges
Instructions
- Prepare and Cook the Chicken:
- Preheat oven to 375°F (190°C).
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
- Rub the chicken breasts with olive oil, then season evenly with the spice mixture.
- Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Make the Sauce:
- While the chicken bakes, heat a small skillet over medium heat and lightly char the corn kernels for 3–5 minutes.
- In a bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Stir in the charred corn.
- Assemble the Dish:
- Remove the chicken from the oven and spoon the prepared corn sauce generously over each piece.
- Garnish and Serve:
- Garnish with additional cotija cheese, fresh cilantro, and a squeeze of lime juice. Serve warm with rice, a side salad, or tortilla chips.
Notes
- For a spicier kick, add a dash of cayenne pepper to the corn sauce.
- Substitute chicken breasts with chicken thighs if preferred; adjust cooking time accordingly.
- This dish pairs wonderfully with a side of black beans or Mexican rice.