Description
Mexican Street Corn Chicken Bake combines tender, juicy chicken breasts with the zesty, creamy flavors of elote—Mexico’s beloved street corn. Baked together in one dish, this easy dinner is layered with roasted corn, a tangy lime and mayo sauce, chili powder, and melted cheese. Finished with fresh cilantro and squeezes of lime, it’s a hearty, family-friendly meal that brings all the flavors of Mexican street corn to your table with minimal prep and easy cleanup.
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Street Corn Topping
- 2 cups frozen corn kernels (thawed) or fresh corn (about 3 ears)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 cup crumbled cotija cheese (or feta)
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges, for serving
Instructions
- Preheat the Oven. Preheat your oven to 400°F (200°C). Grease a large baking dish with nonstick spray or a bit of olive oil.
- Season the Chicken. Pat the chicken breasts dry and rub them with olive oil. In a small bowl, combine chili powder, cumin, garlic powder, salt, and black pepper, then sprinkle evenly over both sides of the chicken breasts.
- Prepare the Street Corn Topping. In a large mixing bowl, stir together the corn, mayonnaise, sour cream, minced garlic, lime juice, chili powder, and half of the cotija cheese until well combined.
- Arrange and Assemble. Place the seasoned chicken breasts in the baking dish. Spoon the corn mixture evenly over the top of the chicken. Sprinkle the shredded Monterey Jack cheese over the corn mixture.
- Bake. Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is bubbly and slightly golden brown.
- Garnish and Serve. Remove from the oven. Sprinkle with the remaining cotija cheese and fresh cilantro. Serve hot with extra lime wedges on the side for squeezing.
Notes
- If you prefer, you can grill the corn first for extra smoky flavor before stirring it into the topping.
- Fresh, thawed, or even drained canned corn can work in this recipe.
- For a spicier dish, add diced jalapeño or a pinch of cayenne to the corn mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Serve with rice, tortillas, or a fresh green salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with corn topping
- Calories: 485
- Sugar: 4g
- Sodium: 735mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 119mg