Pin it
If you're after a crave-worthy twist on dinner, you've got to try this Mexican Street Corn Chicken. Juicy chicken gets loaded up with a creamy corn blend that's super tangy—thanks to lime juice and chili powder—plus a big punch of flavor from garlic and fresh cilantro. Top it with crumbled queso fresco for that little something extra. It's easy, fun, and awesome for weeknights or when friends pop by.
INGREDIENTS
- 1/4 cup fresh cilantro, chopped (for topping): Loads of color and bright flavor at the end.
- 1/4 cup queso fresco, crumbled (for finishing): A zippy cheese that melts onto the creamy mix.
- 1/4 tsp cayenne pepper (optional): Crank this up if you need more heat.
- 1/2 tsp garlic powder: Helps season the chicken so it pops with savory goodness.
- 1/2 tsp salt: Brings all the other flavors together.
- 1½ tsp chili powder: Packs a punch of smokiness and awesome color.
- 1/2 tbsp lime juice: Brightens everything up with a tangy kick.
- 1/4 cup sour cream: Makes the topping smooth and cool, giving the corn extra richness.
- 1/4 cup mayonnaise: Gives that signature creamy street corn vibe.
- 3 cups sweet corn (2 cans, drained): Sweet and full of crunch—it’s the main star up top.
- 2 lbs boneless, skinless chicken breast (4-6 thin pieces): Your solid, protein-packed base. Keeps every bite tender.
VARIATIONS
- Swap the Cheese: Go for cotija or even a little feta if queso fresco’s not on hand—you’ll get the same salty, crumbly bite.
- Go Veggie: Try big slices of roasted zucchini or chunked cauliflower instead of chicken and turn this into a hearty vegetarian option.
- Extra Spice: Chopped jalapeños in the corn mix or more cayenne give your dish a fiery kick.
- Fire up the Grill: Try grilling the chicken before baking so you get those deep, smoky notes just like from an outdoor stand.
INSTRUCTIONS
- Step 1:
- Grab your oven and heat it to 350˚F (175°C). Spray or brush a baking dish with oil so nothing sticks.
- Step 2:
- Set your chicken breasts flat in the dish. Sprinkle on salt, garlic powder, and toss in cayenne if you’re up for some heat.
- Step 3:
- Layer the creamy corn mixture over each piece of chicken. Make sure every bit gets covered for best flavor.
- Step 4:
- Pop the dish into the oven without a lid and bake for 30 to 40 minutes. You want the chicken cooked all the way through (check for 165˚F inside).
- Step 5:
- When time’s up, pull the dish out. Sprinkle on the crumbled queso fresco and shower with chopped cilantro.
- Step 6:
- That’s it—dig in while it’s hot! Throw on extra cilantro if you like and serve with tortillas, rice, or a salad.
- Step 7:
- Mix together the corn, mayo, sour cream, lime juice, and chili powder in a big bowl until it’s nice and smooth, then set it aside until you’re ready for it.
Serving & Storing Tips
- Eat this chicken hot out of the oven for the best flavor. Side it with a salad, warm tortillas, or some simple rice to fill things out.
- Have leftovers? Keep them in a sealed container in your fridge for three days max. Just microwave or warm them in the oven again when you’re hungry.
- If you need to prep ahead, assemble the dish with the topping, cover, and refrigerate for up to a day before you plan to bake it off.
Chef Tips
- Chef Rick Bayless: "Squeeze fresh lime right before serving for a bright finish you can taste in every bite."
- Chef Aarón Sánchez: "Chop your cilantro just before you sprinkle it—it keeps it tasting and looking super fresh."
- Chef Marcela Valladolid: "Char or grill the corn ahead for a rich, smoky edge that really makes this dish pop."