Mexican Street Corn Chicken
Mexican Street Corn Chicken Recipe
If you’re looking for a traditional Mexican supper recipe, try Mexican Street Corn Chicken, an ooey, gooey, cheesy dish that’s ideal for Cinco de Mayo, game day, or any other occasion. This is one of the best recipes to try if you have never had Mexican street food because it is quick, simple, and produces a delicious dinner with very little preparation time.
Mexican street corn, also referred to as elote, became a mainstay in Mexico many years ago. In reality, the tasty ears were first discovered by the native tribes of southern Mexico. In the 1300s, the Aztecs started cultivating corn and using it as a form of currency while they were on the move.
Today, almost every supper table in the globe still has corn as a popular staple. This dinner of tender chicken breasts covered in a creamy corn topping and gooey cheese is a family classic.
With all your favorite flavors in one dish, it’s the ideal weeknight dinner at any time. Whether baked in the oven or cooked in the crockpot, this Mexican corn chicken is delicious thanks to the flavorful ingredients of chili powder, lime juice, and cotija cheese.
How to serve:
This delicious dinner recipe is ready in less than half an hour and can be served by itself as a whole meal. Try one of these serving ideas or one of your own:
- Try this tasty dish with a bowl of tortilla chips for scooping.
- Another way to enjoy this meal is with an array of toppings like shredded cheeses, chopped onions, diced tomatoes, black olives, or salsa.
- This Mexican Street corn chicken tastes great on top of a bed of pasta or rice.
- Use leftovers to make Mexican casserole or tasty taco casserole recipe.
- In fact, these leftovers would work in just about any Mexican recipe you are whipping up.
- You can also add this to a large pot of Mexican Chili.
- Fresh corn: If you have the time, fresh corn kernels give a more authentic Mexican street corn taste.
- Frozen corn kernels: You could also use frozen instead of canned corn.
- Other cheese: If you cannot find cotija cheese, you can use crumbled queso fresco or feta cheese.
- Add black beans: Add a can of black beans to this recipe for a heartier meal.
- Greek yogurt: Instead of sour cream, use Greek yogurt to save on calories and fat.
- More veggies: Feel free to add some of your other favorite veggies like broccoli, zucchini, bell peppers, and string beans.
Try one of our other Mexican inspired dishes like Chicken Fajita Pasta
- 4 chicken breasts (boneless and skinless)
Mexican street corn mixture:
- 3 cups sweet corn (if using canned drain first; if using frozen, thaw it first)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 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)
- Preheat the oven to 350 degrees F.
- In a large bowl, add the Mexican street corn mixture ingredients, and mix to combine.
- Pat dry the chicken and season it with salt and pepper.
- Place a nonstick skillet over medium heat and add a bit of oil. Brown the chicken on both sides, until nicely browned.
- In a casserole dish, arrange chicken breasts. Spread the corn mixture evenly over the top.
- Bake uncovered, for 30-40 minutes or until the chicken is cooked through and a meat thermometer inserted in the thickest part of the meat reads 165F.
- Then remove from the oven and garnish with crumbled cotija cheese and fresh chopped cilantro.