Mexican Street Corn Chicken

Bold, bright, and irresistibly creamy, this Mexican Street Corn Chicken brings together the smoky-sweet flavors of elote and the hearty comfort of baked chicken in one easy dish.

Inspired by the vibrant flavors found in Mexican street food, this recipe pairs juicy, oven-roasted chicken breasts with a rich topping of charred-style sweet corn, tangy lime, and a spicy, creamy coating. Finished with crumbled queso fresco and fresh cilantro, it’s a no-fuss weeknight meal that tastes like summer in every bite.

Whether served with rice, tortillas, or a fresh side salad, this dish delivers bold flavor with minimal prep—perfect for when you want something both exciting and effortless.

Why People Will Love The Mexican Street Corn Chicken Recipe:

Fusion of Comfort and Bold Flavors:

Combines the creamy, tangy zest of Mexican street corn (elote) with the familiar heartiness of baked chicken, making it both comforting and exciting.

Effortless Elegance:

Looks and tastes like a dish from a restaurant, yet requires minimal ingredients and basic kitchen skills—perfect for impressing without the stress.

Crowd-Pleasing Flavor Profile:

The combination of sweet corn, creamy sauce, chili spices, and salty queso fresco appeals to a wide range of palates, from spice lovers to comfort food fans.

Perfect Balance of Texture:

The juicy, tender chicken contrasts beautifully with the creamy corn topping and the slight crumbly bite of queso fresco.

Customizable Heat Level:

With optional cayenne pepper and flexibility to adjust chili powder, it can be tailored to suit any spice preference.

One-Dish Convenience:

It’s a complete main course baked in one dish—making cleanup easy and the cooking process streamlined.

Great for Weeknights or Entertaining:

Elegant enough for a dinner party, yet easy enough for a busy weeknight meal.

Mexican-Inspired, Family-Friendly:

Brings the essence of Mexican street food into the home in a way that even kids and picky eaters can enjoy.

Key Ingredients:

Boneless, Skinless Chicken Breasts:

Lean, protein-packed, and ideal for absorbing the bold, creamy flavors layered on top, these tender fillets serve as the perfect canvas for the dish.

Sweet Corn:

Juicy kernels of corn bring a natural sweetness and slight crunch that mimic the charred street corn flavor—essential for that signature elote-inspired taste.

Mayonnaise & Sour Cream:

This rich, creamy duo forms the luscious base of the sauce, delivering tang, body, and a silky texture that clings to the chicken and corn.

Lime Juice:

A splash of acidity that brightens the entire dish, cutting through the richness and giving it a fresh, citrusy lift.

Chili Powder & Cayenne Pepper:

These warming spices provide depth and a gentle heat, echoing the smoky-spicy notes found in classic Mexican street snacks.

Queso Fresco:

Crumbled over the top just before serving, this mild, salty cheese adds contrast in both flavor and texture, completing the authentic street corn experience.

Cilantro:

A final touch of fresh herbal brightness that balances the creamy and savory notes, bringing color and complexity to every bite.

Expert Tips:

Use Fresh or Fire-Roasted Corn for Extra Flavor:

While canned corn is convenient, using fresh grilled corn or fire-roasted frozen corn adds a natural smokiness and depth that enhances the “street corn” authenticity.

Pound Chicken Evenly for Uniform Cooking:

If your chicken breasts vary in thickness, gently pound them to an even layer. This helps them cook more evenly and remain juicy throughout.

Marinate for More Depth (Optional):

For an extra boost, marinate the chicken in a mixture of lime juice, olive oil, garlic, and a touch of chili powder for 30 minutes before baking.

Don’t Skip the Salt in the Corn Mixture:

It may seem minor, but seasoning the corn layer properly ensures every bite is balanced—sweet, spicy, tangy, and savory all at once.

Broil at the End for a Golden Top:

After baking, place the dish under the broiler for 2–3 minutes to lightly caramelize the corn topping and create delicious golden edges.

Let It Rest Before Serving:

Allow the chicken to rest for 5–10 minutes after baking. This helps the juices redistribute and keeps the meat tender when sliced.

Double the Sauce for Extra Creaminess:

Love it saucier? Double the corn topping and serve some on the side or spooned over rice or roasted veggies.

Serve with Complementary Sides:

Pair with cilantro lime rice, roasted zucchini, or warm flour tortillas to complete the meal while staying in harmony with the Mexican flavor theme.

Make It a Casserole:

For a family-style twist, shred the cooked chicken and stir it back into the sauce and corn mixture. Top with extra cheese and bake for another 10 minutes—perfect for serving with tortilla chips.

Mexican Street Corn Chicken

Ingredients

2 lbs boneless, skinless chicken breasts (4-6 thin pieces)

3 cups sweet corn (2 cans, drained)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 tbsp lime juice

1½ tsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

Topping

1/4 cup queso fresco, crumbled

1/4 cup cilantro, chopped

Cannelloni

Shrimp in Thai Coconut Sauce

Low-carb Chicken Meatballs

Instructions

Make the Corn Mixture:

In a mixing bowl, stir together the sweet corn, mayonnaise, sour cream, lime juice, and chili powder until everything is evenly blended and creamy.

Prepare the Chicken:

Arrange the chicken breasts in a single layer in a casserole dish. Sprinkle them with salt, garlic powder, and cayenne pepper (if using).

Assemble the Dish:

Spoon the corn mixture over the chicken, spreading it evenly to fully coat the pieces.

Bake:

Place the dish uncovered into a preheated 350°F oven. Bake for 30–40 minutes, or until the chicken is fully cooked and reaches 165°F internally.

Finish and Serve:

Take the dish out of the oven and sprinkle with crumbled queso fresco and chopped cilantro. Serve warm and enjoy!

Important Notes When Making Mexican Street Corn Chicken

Drain the Corn Well:

Whether using canned or frozen corn, excess moisture can dilute the creamy topping and make the dish watery. Be sure to drain (and pat dry, if needed) the corn before mixing it into the sauce.

Thin Chicken Breasts Cook Faster and More Evenly:

Using thinly sliced or butterflied chicken ensures that the meat bakes through without drying out. Thick pieces may take longer and risk overcooking on the outside before the inside is done.

Spice Can Be Adjusted Easily:

This recipe has a mild heat level as written, but you can omit the cayenne for a family-friendly version—or add hot sauce, chipotle powder, or diced jalapeños for more kick.

Use Room Temperature Dairy for Better Blending:

Bringing the sour cream and mayo to room temperature before mixing helps them incorporate smoothly with the lime and spices, giving you a more cohesive sauce.

Bake Uncovered to Develop Color:

Covering the dish will trap steam, making the topping soggy. Baking uncovered allows the sauce to thicken and the top to slightly caramelize for better flavor and texture.

Check Internal Temperature of the Chicken:

Always verify that the chicken reaches 165°F internally using a meat thermometer. This ensures it’s safe to eat and perfectly juicy—not under- or overcooked.

Fresh Garnishes Matter:

The brightness of chopped cilantro and the saltiness of queso fresco contrast the richness of the corn topping, so don’t skip them—they’re more than just decoration.

Leftovers Taste Even Better:

As the flavors meld overnight, this dish becomes even more flavorful the next day. Store in an airtight container and gently reheat in the oven or microwave.

How to Enjoy This Dish After Cooking

Serve It Over Rice or Quinoa:

Spoon the creamy corn-topped chicken over a bed of fluffy cilantro-lime rice, Mexican rice, or quinoa to soak up all the savory sauce.

Tuck It Into Tacos or Wraps:

Slice or shred the cooked chicken and corn topping, then wrap it in warm flour or corn tortillas. Add a squeeze of lime, avocado slices, and extra queso fresco for a next-level taco.

Make a Burrito Bowl:

Layer with black beans, lettuce, avocado, salsa, and tortilla strips to build a colorful burrito bowl full of bold flavor and satisfying texture.

Pair with Grilled Veggies or a Fresh Salad:

Serve alongside grilled zucchini, bell peppers, or a crisp romaine salad with a light vinaigrette to balance the creamy richness of the dish.

Top Baked Potatoes or Sweet Potatoes:

Use leftovers as a hearty topping for baked potatoes—just reheat the chicken and corn mixture, and finish with extra cilantro and cheese.

Create a Chicken Street Corn Casserole:

Chop or shred leftover chicken, stir it into the corn mixture, and re-bake in a dish topped with extra cheese. It becomes a bubbling, comforting casserole perfect for scooping with tortilla chips.

Stuff Into Quesadillas or Enchiladas:

Fold leftovers into quesadillas or roll them into tortillas for enchiladas, cover with enchilada sauce, and bake until melty and golden.

Nutrition Information for Mexican Street Corn Chicken

Based on 1 serving out of 6 (from the full recipe using 2 lbs of chicken and all listed ingredients):

Nutrition Notes:

Calculations assume regular canned corn, full-fat mayonnaise and sour cream, and ¼ cup queso fresco.

Sodium may vary significantly based on the brand of canned corn and how much salt or cheese is added during garnish.

You can reduce calories and fat by using light mayo and sour cream, or increase protein slightly with Greek yogurt substitutions.

Frequently Asked Questions:

How do I keep the chicken from drying out in the oven?

To prevent dry chicken, use thin, even pieces (pound if needed) and don’t overbake. Start checking internal temperature at 30 minutes—the chicken is done at 165°F (74°C). Resting for 5 minutes before serving also helps retain moisture.

Should I cook the corn before mixing it into the topping?

Not necessarily, but for deeper flavor, you can sauté or char the corn in a skillet for a few minutes. This adds a toasted, street-style element that takes the dish to the next level.

Can I make the corn topping ahead of time?

Yes! You can prepare the creamy corn mixture up to a day in advance and store it in the fridge. Just give it a quick stir before spreading it over the chicken when you’re ready to bake.

How do I adjust the spice level without changing the flavor too much?

The heat mostly comes from cayenne pepper and chili powder. Omit cayenne for a milder version or add extra chili powder, chipotle powder, or diced jalapeños if you prefer more heat—without overpowering the flavor.

What’s the best type of baking dish to use for this recipe?

Use a ceramic or glass baking dish large enough to lay the chicken flat in a single layer. Avoid metal pans, which may cause the dairy-based topping to brown too quickly or develop a metallic taste.

Can I use frozen or fresh corn instead of canned corn?

Yes. Fresh or frozen corn works beautifully. If using fresh corn, grill or sauté it first for a smoky, street corn-style flavor. For frozen corn, thaw and pat dry to remove excess moisture before mixing it into the sauce.

How can I make this recipe lower in fat or calories?

Use light or reduced-fat mayo and sour cream (or substitute plain Greek yogurt for extra protein). You can also reduce the amount of cheese or skip the queso fresco garnish to cut down on fat and sodium.

Can I prep this dish ahead of time?

Absolutely. Assemble everything in the casserole dish (without baking), cover, and refrigerate for up to 24 hours. When ready to bake, bring to room temperature and bake as directed. Great for meal prep or entertaining!

What cut of chicken works best besides breasts?

Boneless, skinless chicken thighs are an excellent alternative. They’re more forgiving, juicier, and pair well with the bold flavors in the corn topping.

How should I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. To reheat, cover loosely and microwave in 30-second intervals, or bake at 300°F until warmed through. Add a splash of lime juice to refresh the flavors before serving.