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This hearty Mexican Street Corn Chicken transforms ordinary chicken breasts into a flavor explosion inspired by the beloved Mexican street food elote. The juicy chicken becomes a canvas for creamy, slightly spicy corn topping that caramelizes perfectly in the oven, delivering restaurant-quality results with minimal effort.
The first time I made this for my family taco night, everyone abandoned the traditional tacos completely. Now this dish appears on our table at least twice a month, especially when I need a guaranteed crowd-pleaser that doesn't keep me in the kitchen for hours.
Ingredients
- Boneless skinless chicken breasts: provide the perfect lean protein base for this flavor-packed dish
- Sweet corn kernels: add natural sweetness and authentic street corn flavor
- Mayonnaise: creates richness and helps the topping caramelize beautifully in the oven
- Sour cream: provides tanginess that balances the richness of the mayonnaise
- Lime juice: brightens the entire dish with essential acidity
- Chili powder: brings authentic Mexican flavor and gentle heat
- Queso fresco: adds the perfect finishing touch with its mild, salty freshness
- Fresh cilantro: provides a burst of herbal brightness that completes the street corn experience
Step-by-Step Instructions
- Prepare the corn mixture:
- Combine sweet corn, mayonnaise, sour cream, lime juice and chili powder in a large bowl. Mix thoroughly until every corn kernel is coated in the creamy mixture. This creates the signature elote flavor that will infuse the chicken during baking.
- Season the chicken:
- Arrange the thin chicken breasts in a single layer in your casserole dish. Sprinkle evenly with salt, garlic powder and cayenne pepper if using. The thin chicken breasts ensure quick, even cooking and maximum flavor absorption.
- Apply the corn topping:
- Spread your prepared corn mixture generously across the seasoned chicken breasts, making sure to cover them completely. This layer acts as both a flavor enhancer and helps lock moisture into the chicken during baking.
- Bake to perfection:
- Place the casserole dish in a preheated 350°F oven and bake uncovered for 30-40 minutes. The chicken is done when it reaches an internal temperature of 165°F and the corn topping has begun to turn golden in spots.
- Add the final touches:
- Remove from the oven and immediately sprinkle with crumbled queso fresco and freshly chopped cilantro. The residual heat will slightly melt the cheese while the cilantro adds fresh contrast to the rich, warm dish.
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My absolute favorite part of this recipe is the beautiful contrast between the sweet corn and tangy lime juice. I discovered the magic of this combination years ago at a street fair in San Diego, where I first tasted authentic elote. This chicken dish brings those vibrant flavors to our dinner table whenever we need a taste of sunshine.
Serving Suggestions
This Mexican Street Corn Chicken pairs beautifully with cilantro lime rice for a complete meal that maintains the Mexican flavor profile. The rice soaks up the delicious sauce that forms during baking, ensuring not a drop of flavor goes to waste. For a lighter option, serve alongside a simple green salad dressed with lime vinaigrette.
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Make Ahead Options
The corn topping can be mixed up to 24 hours in advance and stored in the refrigerator. This not only saves time but actually improves the flavor as the ingredients meld together. When ready to cook, simply season the chicken, top with the corn mixture, and bake as directed. This makes the recipe perfect for busy weeknights or stress-free entertaining.
Ingredient Substitutions
For a lighter version use Greek yogurt instead of sour cream and reduce the mayonnaise by half. The dish will still have plenty of creaminess with fewer calories. Frozen corn works perfectly when fresh is unavailable just thaw and drain well before mixing. For those who prefer more heat substitute the queso fresco with cotija cheese and increase the cayenne pepper to 1/2 teaspoon.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at 50% power to prevent the chicken from becoming tough. For best results add a fresh sprinkle of cilantro and queso fresco after reheating. This dish does not freeze well due to the creamy corn topping which can separate when thawed.
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Frequently Asked Questions
- → Can I use frozen corn instead of canned?
Yes, you can substitute frozen corn for canned. Just make sure it’s thawed and drained before using.
- → What’s the best way to ensure tender chicken?
Thinly sliced chicken breasts cook evenly and stay tender. Baking the chicken at 350°F and avoiding overcooking helps maintain its juiciness.
- → Can I make this dish spicy?
For added spice, increase the cayenne pepper or add diced jalapeños to the corn mixture.
- → What can be used instead of queso fresco?
If queso fresco is unavailable, feta or grated Parmesan makes a great alternative.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it ahead and refrigerate it. Bake just before serving for the best texture and flavor.