Hey y’all! If you’re searching for a dinner that’s bursting with zesty flavors and creamy, cheesy goodness, you’ve just found your new favorite: Mexican Street Corn Chicken. It’s the perfect blend of succulent chicken breast and the irresistible taste of classic elote, making it ideal for family dinners, backyard BBQs, or meal prepping for the week. Ready to wow your tastebuds with this crowd-pleaser? Let’s get cooking!
Why You’ll Love This Mexican Street Corn Chicken
- All the crave-worthy flavors of elote—sweet, smoky, tangy, and creamy—in a single skillet.
- Ready in under 40 minutes, it’s great for quick weeknight meals.
- Easy one-pan cleanup makes it perfect for busy days.
- Customizable with your favorite toppings and guaranteed to please a crowd.
- Juicy, tender chicken with a flavor-packed topping everyone will love.
Ingredients for Mexican Street Corn Chicken
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups corn kernels (fresh, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese (or feta)
- 2 tbsp chopped fresh cilantro
- 1 jalapeño, diced (optional)
- Zest and juice of 1 lime
- Extra lime wedges, for serving
How to Make Mexican Street Corn Chicken: Step-by-Step Directions
Prep & Season the Chicken
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and pound to an even thickness.
- In a small bowl, mix together chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Rub chicken breasts evenly with olive oil and the spice mixture on all sides.
Cook the Chicken
- Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add the seasoned chicken and sear for about 3 minutes per side until golden.
- Transfer the skillet to the oven and bake for 15–18 minutes, or until chicken reaches 165°F (74°C) internally.
- Remove chicken from the oven and let it rest for 5 minutes.
Prepare the Mexican Street Corn Topping
- While chicken bakes, heat a separate skillet over high heat. Add corn kernels and dry-roast for 2–3 minutes until slightly charred.
- Transfer charred corn to a mixing bowl. Stir in mayonnaise, sour cream, cotija cheese, cilantro, diced jalapeño, lime zest, and juice.
Assemble & Serve
- Spoon the creamy Mexican street corn topping generously over each chicken breast.
- Garnish with extra cheese, cilantro, and a fresh squeeze of lime. Serve hot!
Mexican Street Corn Chicken Notes & Cooking Tips
- Don’t skip the chicken rest—allowing it to rest ensures juiciness. Learn more about resting meat.
- If using frozen corn, thaw and pat it dry first to get a good sear and char.
- Try broiling the finished chicken for 2-3 minutes for extra golden, bubbly topping.
Mexican Street Corn Chicken Variations
- Mexican Street Corn Chicken Thighs: Swap chicken breasts for boneless, skinless thighs for extra juiciness.
- Grilled Mexican Street Corn Chicken: Grill the seasoned chicken for smoky, outdoor flavor before topping.
- Dairy-Free Elote Chicken: Use vegan mayo, sour cream, and plant-based cheese alternatives.
Required Equipment
- Oven-safe skillet (cast iron preferred)
- Mixing bowls
- Tongs or spatula
- Meat thermometer
- Zester or grater for lime
Storage & Shelf Life
Store cooled Mexican Street Corn Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (163°C) until warm. Freezing is not recommended as the creamy corn topping may separate.
Serving Recommendations & Pairings for Mexican Street Corn Chicken
- Serve with cilantro-lime rice, grilled veggies, or a simple green salad.
- Pair with tortilla chips and guacamole, or wrap leftovers in tortillas for vibrant tacos.
- Enjoy alongside a fresh watermelon margarita or cold cerveza.
Pro Tips for the Best Mexican Street Corn Chicken
- Don’t overcook—always check for 165°F (74°C) with a reliable instant-read thermometer.
- Char your corn for maximum smoky-sweet flavor and those signature crisp edges.
- Lime zest is key—don’t skip it! It adds fresh brightness to balance the creamy topping.
Mexican Street Corn Chicken FAQ
- Can I make Mexican Street Corn Chicken ahead of time?
- Yes! Prepare the chicken and topping separately; assemble just before serving for the freshest taste and texture.
- What kind of cheese substitutes well for cotija?
- Feta or grated Parmesan mimic the salty, crumbly qualities cotija brings.
- How spicy is this recipe?
- It’s mildly spicy as written; add more jalapeño or a pinch of cayenne if you want extra heat.
Prep Time: 15 minutes | Cook Time: 20–25 minutes | Total Time: 35–40 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups corn kernels (fresh, frozen, or canned and drained)
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
Instructions
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1Preheat the grill to medium-high heat and lightly oil the grates.
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2Brush the chicken breasts with olive oil and season both sides with paprika, garlic powder, and salt.
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3Grill the chicken for 6-7 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest.
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4While the chicken cooks, in a large bowl combine corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, and chili powder. Mix well.
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5Top each grilled chicken breast with a generous scoop of the Mexican street corn mixture. Serve immediately and garnish with extra cotija and cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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