Mexican Street Corn Chicken

Mexican Street Corn Chicken is a vibrant and flavorful dish that combines the juicy tenderness of chicken with the tangy, creamy, and slightly spicy flavors of classic elote (Mexican street corn). This recipe is perfect for weeknight dinners or entertaining guests with a touch of Mexican flair.

Why You’ll Love This Recipe

• Combines the best of two worlds: juicy chicken and zesty Mexican street corn flavors.
• Quick and easy to make, ideal for weeknight meals.
• Uses simple ingredients found in most kitchens.
• Offers versatility with plenty of variations to suit dietary preferences.
• Bursting with bright, bold flavors that will excite your taste buds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs
• Corn (fresh, canned, or frozen)
• Mayonnaise
• Sour cream
• Lime juice
• Garlic
• Chili powder or Tajín
• Crumbled cotija cheese
• Fresh cilantro
• Olive oil
• Salt and pepper

Directions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken with olive oil, salt, pepper, and chili powder. Sear the chicken in a hot skillet until golden on both sides, then transfer to a baking dish.
3. In a bowl, mix corn, mayonnaise, sour cream, lime juice, garlic, and a pinch of chili powder. Stir in cotija cheese and cilantro.
4. Spoon the corn mixture over the chicken in the baking dish, spreading it evenly.
5. Bake for 20-25 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
6. Garnish with extra cotija cheese, chili powder, and cilantro before serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Spicy Kick: Add diced jalapeños or hot sauce to the corn mixture.
• Low-Carb Option: Swap out the corn for diced zucchini or cauliflower rice.
• Cheese Alternatives: Use feta or parmesan if cotija is unavailable.
• Grilled Version: Grill the chicken and serve with the prepared corn topping for a smoky twist.
• Vegetarian Twist: Replace chicken with grilled portobello mushrooms or tofu.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave in 30-second intervals until warmed through. Avoid overheating to maintain the texture.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and stay juicy during baking.

2. Can I make this dish ahead of time?

You can prepare the corn topping and marinate the chicken in advance. Assemble and bake when ready to serve.

3. What can I use if I don’t have cotija cheese?

Feta or parmesan cheese are great substitutes with similar textures and flavors.

4. Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as all ingredients used are certified gluten-free.

5. Can I grill the chicken instead of baking it?

Absolutely! Grilling adds a delicious smoky flavor to the chicken.

6. Can I use canned corn?

Yes, canned or frozen corn can be used if fresh corn isn’t available.

7. How can I make this dish dairy-free?

Use dairy-free alternatives for mayonnaise, sour cream, and cheese.

8. What side dishes pair well with this?

Rice, black beans, or a simple green salad make excellent accompaniments.

9. Can I make this spicier?

Add more chili powder, diced jalapeños, or a drizzle of hot sauce for an extra kick.

10. How do I know the chicken is cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

Conclusion

Mexican Street Corn Chicken is an irresistible dish bursting with flavor, perfect for any occasion. Its combination of creamy, tangy, and zesty elements makes it a crowd-pleaser, while its quick preparation makes it a lifesaver for busy evenings. Whether you bake or grill, this recipe will transport your taste buds to the vibrant streets of Mexico. Give it a try and savor the magic!

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