Mexican Street Corn Chicken Bake Recipe

Get ready to meet your new comfort food obsession: the Mexican Street Corn Chicken Bake. This crave-worthy dinner brings together juicy chicken, sweet corn, tangy lime, creamy mayo, cotija cheese, and a hint of spice, all baked until bubbly and golden. The flavors you love in classic elote are tucked into a one-pan meal that’s downright irresistible. Whether you need a quick weeknight hero or a new potluck favorite, this bold and zesty bake is sure to bring smiles and second helpings.

this Recipe

Ingredients You’ll Need

You’d be amazed at how a handful of everyday ingredients transform into something magical in this recipe. Each one brings a distinct note to the dish, from color pops to flavor punches, turning humble components into a standout Mexican Street Corn Chicken Bake.

• Chicken breasts: Use boneless, skinless chicken breasts for juicy meat that soaks up all the flavors beautifully.
• Frozen or canned corn: Sweet bursts of corn are essential for that authentic street corn vibe; either fresh, frozen, or canned kernels work well.
• Mayonnaise: This adds rich creaminess and helps bind the sauce so it clings perfectly to the chicken and veggies.
• Sour cream: For extra tang and creaminess so every bite feels luscious and full-bodied.
• Fresh lime juice: Brightens up the entire dish with zippy citrus flavor; don’t skip freshly squeezed here!
• Chili powder: Just a little delivers a gentle heat and that bold street corn flavor.
• Smoked paprika: Brings a warm, smoky background note that elevates the bake.
• Cotija cheese: Salty, crumbly, and utterly addictive—this traditional Mexican cheese makes the dish sing.
• Fresh cilantro: Sprinkled on top for a burst of color and classic herby freshness.
• Salt and pepper: Essential seasonings to make all the flavors pop.
• Optional extras: Diced jalapeño for heat, or add shredded Monterey Jack for extra gooeyness.

How to Make Mexican Street Corn Chicken Bake

Step 1: Preheat and Prep

Start by heating your oven to 400°F (200°C). This ensures the Mexican Street Corn Chicken Bake comes out hot, bubbly, and golden on top. Lightly grease a baking dish to make cleanup a breeze and prevent any sticking.

Step 2: Arrange the Chicken

Lay your chicken breasts flat in a single layer in the prepared baking dish. Pat them dry with paper towels for better browning and season both sides with salt and pepper. This simple step ensures that the chicken is flavorful all the way through.

Step 3: Mix the Street Corn Topping

In a mixing bowl, combine the corn, mayonnaise, sour cream, fresh lime juice, chili powder, smoked paprika, and half of the cotija cheese. If you’re adding jalapeños or Monterey Jack, toss them in now. Stir until everything is evenly coated and gorgeously creamy.

Step 4: Top and Bake

Spread the creamy corn mixture evenly over the chicken breasts, smothering them with flavor. Sprinkle the remaining cotija cheese on top for that signature crust. Slide the dish into the oven and bake for 25–30 minutes, or until the chicken is cooked through and the topping is beautifully golden.

Step 5: Broil for Extra Color

If you want your Mexican Street Corn Chicken Bake extra bubbly and browned, pop it under the broiler for 2–3 minutes at the end. Keep a close eye so it doesn’t burn—just beautifully caramelized edges and a little extra sizzle.

Step 6: Rest and Garnish

Let the bake rest for five minutes to keep the juices inside and prevent lava-hot cheese burns. Finish with a generous sprinkle of chopped fresh cilantro and a squeeze of lime, then serve it up and get ready for compliments!

How to Serve Mexican Street Corn Chicken Bake

Garnishes

The finishing touches make all the difference, so go big with fresh cilantro, extra cotija cheese, and a shower of lime wedges on the side. For a fun presentation, top with thinly sliced jalapeños or a few dashes of hot sauce for those who love a little extra heat.

Side Dishes

Pair this zesty bake with Mexican rice, charro beans, or a simple green salad tossed with avocado and tomatoes. Warm flour or corn tortillas are perfect for scooping up extra street corn topping, while a refreshing fruit salad rounds out the meal beautifully.

Creative Ways to Present

Cut the chicken into strips or cubes and pile everything onto tostadas or inside warm tortillas for a street corn chicken taco night. Or scatter bite-sized pieces over crispy tortilla chips for a seriously showstopping nacho platter that vanishes in minutes.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Mexican Street Corn Chicken Bake to an airtight container. It’ll keep happily in the fridge for up to three days, making it perfect for quick lunches or meal prepping ahead of time.

Freezing

For longer storage, freeze individual portions in airtight containers. While the creamy topping may separate slightly after thawing, a quick stir when reheating will bring things back together. It’s a lovely way to have a comfort meal ready in a pinch.

Reheating

For best results, reheat the Mexican Street Corn Chicken Bake in a 350°F oven (covered with foil) for 15–20 minutes until warmed through. Microwave reheating works in a pinch for individual servings, but you may lose a bit of that signature crispness on top.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will stay extra juicy and flavorful and work beautifully in this recipe. Just adjust the baking time as needed depending on their size.

Is there a substitute for cotija cheese?

If you can’t find cotija, try crumbled feta or even grated Parmesan for that same salty tang. Queso fresco is another excellent (and authentic) alternative if you have it!

Can I make Mexican Street Corn Chicken Bake ahead of time?

You can assemble the dish up to the point of baking and refrigerate it, covered, for several hours or even overnight. This makes it a hassle-free option for busy evenings or entertaining.

How can I make it spicier?

Add chopped fresh jalapeños or a teaspoon of cayenne pepper to the corn topping for more intense heat. A drizzle of your favorite hot sauce at the table works well, too.

What’s the best way to make this gluten-free?

Great news—the basic recipe is naturally gluten-free! Just double-check the labels on your toppings and side dish ingredients to make sure there are no hidden sources of gluten.

Final Thoughts

If you’re searching for a meal that delivers big flavor with minimal fuss, the Mexican Street Corn Chicken Bake absolutely deserves a spot in your weekly dinner rotation. Give it a try and experience why this easy, cozy, and joyfully messy dish is impossible not to love!

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