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This flavorful Mexican Street Corn Chicken turns basic chicken breasts into a taste sensation based on the popular street snack elote. The tender chicken becomes the foundation for a rich, slightly kickin' corn mixture that browns beautifully when baked, giving you top-notch results without much work.
The first time I whipped this up for our family's taco evening, everyone completely ignored the regular tacos. It's now a staple at our house at least twice every month, especially when I need a sure-fire hit that won't keep me cooking all day long.
Ingredients
- Boneless skinless chicken breasts: form a wonderful lean protein foundation for all these bold flavors
- Sweet corn kernels: bring natural sweetness and genuine street corn taste
- Mayonnaise: adds creaminess and helps the topping turn golden when baked
- Sour cream: offers a zesty kick that cuts through the mayo's richness
- Lime juice: adds a fresh zing that lifts the whole dish
- Chili powder: delivers authentic Mexican flavor with gentle warmth
- Queso fresco: finishes everything off with its mild, salty goodness
- Fresh cilantro: gives that burst of herby freshness that makes the street corn experience complete
Step-by-Step Instructions
- Prepare the corn mixture:
- Mix up sweet corn, mayonnaise, sour cream, lime juice and chili powder in a big bowl. Stir well until you've coated all the corn kernels with the creamy sauce. This creates that classic elote flavor that'll soak into your chicken as it cooks.
- Season the chicken:
- Lay your thin chicken breasts flat in your baking dish. Sprinkle them evenly with salt, garlic powder and cayenne pepper if you're using it. The thin cuts of chicken will cook quickly and soak up lots of flavor.
- Apply the corn topping:
- Spoon your corn mixture generously over the seasoned chicken breasts, making sure they're completely covered. This layer isn't just for taste - it also keeps the chicken juicy while it bakes.
- Bake to perfection:
- Put your dish in a 350°F oven that's already hot and bake it uncovered for 30-40 minutes. You'll know the chicken is done when it hits 165°F inside and the corn topping starts getting golden spots.
- Add the final touches:
- Take it out of the oven and right away sprinkle crumbled queso fresco and fresh chopped cilantro on top. The hot dish will slightly melt the cheese while the cilantro gives a fresh contrast to the warm, rich meal.
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My favorite thing about this recipe is how the sweet corn plays against the tangy lime juice. I found this amazing combo years ago at a food fair in San Diego where I first tried real elote. This chicken dish brings those bright flavors to our table whenever we're craving something sunny and delicious.
Serving Suggestions
This Mexican Street Corn Chicken goes great with cilantro lime rice for a full meal that keeps the Mexican theme going. The rice soaks up all the yummy sauce that forms while baking, so you don't waste any flavor. If you want something lighter, try it with a simple green salad topped with lime dressing.
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Make Ahead Options
You can mix the corn topping up to a day before and keep it in the fridge. This not only saves you time but actually makes it taste better as the flavors blend together. When you're ready to cook, just season your chicken, add the corn mix on top, and bake as directed. That makes this perfect for busy nights or easy entertaining.
Ingredient Substitutions
Want a lighter version? Try Greek yogurt instead of sour cream and cut the mayo in half. You'll still get plenty of creaminess with fewer calories. Don't have fresh corn? Frozen works just fine - just thaw and drain it well before mixing. If you like things spicier, swap the queso fresco with cotija cheese and bump up the cayenne to 1/2 teaspoon.
Storage Tips
You can keep leftovers in a sealed container in the fridge for up to 3 days. When reheating, use your microwave at half power so the chicken doesn't get tough. For the best taste, add some fresh cilantro and queso fresco after you've warmed it up. Don't try freezing this dish though - the creamy corn topping tends to separate when it thaws out.
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Common Questions
- → Can I use frozen corn instead of canned?
Absolutely, frozen corn works fine instead of canned. Just make sure you thaw and drain it well before you mix it in.
- → What's the best way to ensure tender chicken?
Cutting chicken breasts thin helps them cook evenly and stay juicy. Bake at 350°F and don't leave them in too long to keep all the moisture.
- → Can I make this dish spicy?
To turn up the heat, just add more cayenne or throw in some chopped jalapeños with your corn mix.
- → What can be used instead of queso fresco?
Don't have queso fresco? No worries. Crumbled feta or some grated Parmesan will do the trick.
- → Can I prepare this dish ahead of time?
Sure thing, you can put everything together early and keep it in the fridge. Just pop it in the oven right before you want to eat for the best results.