Name: Mexican Street Corn Chicken Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican-inspired
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 2 cups corn kernels (fresh or frozen); 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon salt (plus more to taste); 1/2 cup mayonnaise; 1/3 cup sour cream (or Mexican crema); Juice of 1 lime; 1/2 cup cotija cheese, crumbled (plus more for garnish); 1/4 cup cilantro, chopped; Extra chili powder and lime wedges for serving

Description

This Mexican street corn chicken takes the bold, creamy flavors of elote and transforms them into a weeknight-friendly main dish. Juicy seasoned chicken is topped with charred corn, mayo, sour cream, cotija cheese, chili powder, and fresh lime. It’s vibrant, comforting, and perfect for both casual dinners and festive gatherings.

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs)
2 cups corn kernels (fresh or frozen)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt (plus more to taste)
1/2 cup mayonnaise
1/3 cup sour cream (or Mexican crema)
Juice of 1 lime
1/2 cup cotija cheese, crumbled (plus more for garnish)
1/4 cup cilantro, chopped
Extra chili powder and lime wedges for serving

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Instructions

Preheat oven to 400°F. Pat chicken dry and rub with olive oil, chili powder, paprika, garlic powder, and salt.
Arrange chicken on a baking sheet and bake 20–25 minutes, or until internal temperature reaches 165°F.
Meanwhile, heat a cast-iron skillet over medium-high heat. Add corn kernels and cook without stirring for 2–3 minutes until charred in spots. Stir and repeat until evenly golden.
In a bowl, mix mayo, sour cream, lime juice, chili powder, and smoked paprika. Fold in charred corn and most of the cotija cheese.
Remove chicken from oven. Spoon corn mixture over each piece. Garnish with remaining cheese, cilantro, and extra chili powder.
Serve immediately with lime wedges on the side.

Notes

For extra smokiness, grill the chicken instead of baking.
Swap cotija for feta if unavailable.
To make ahead, store cooked chicken and corn topping separately and assemble just before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: Mexican-inspired

Nutrition

Serving Size: 4
Calories: 430
Sugar: 5g
Sodium: 690mg
Fat: 26g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 33g
Cholesterol: 100mg