Description
Mexican Street Corn Chicken features juicy chicken breasts topped with a creamy, zesty elote-inspired corn mixture and finished with queso fresco and cilantro—an easy, flavorful one-dish dinner.
Ingredients
2 lbs boneless, skinless chicken breast (4–6 thin breasts)
3 cups sweet corn (about 2 cans, drained)
¼ cup mayonnaise
¼ cup sour cream
½ tablespoon lime juice
1½ teaspoons chili powder
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
¼ cup queso fresco, crumbled
¼ cup cilantro, chopped
Instructions
- Preheat oven to 350°F. In a bowl, mix corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne (if using).
- Place chicken breasts in a casserole dish and season with salt, garlic powder, and optional cayenne.
- Spoon corn mixture over each breast, spreading evenly.
- Bake uncovered for 30–40 minutes, or until chicken reaches 165°F internal temperature.
- Remove from oven and sprinkle with queso fresco and cilantro. Serve warm.
Notes
- Use fresh or frozen corn instead of canned (drain first).
- Add diced jalapeño or hot sauce for heat.
- Substitute Greek yogurt for sour cream for a lighter version.
- Swap queso fresco with cotija, feta, or goat cheese.
- Finish with a squeeze of fresh lime juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30–40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
