Description
Mexican Street Corn Chicken combines the rich flavors of traditional Mexican street corn, known as “Elote,” with tender, juicy chicken breasts. This dish features chicken topped with a creamy, tangy corn mixture, baked to perfection, and garnished with fresh cilantro and crumbled cheese.
Ingredients
Units
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (4-6 thin pieces)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
For the Corn Topping:
- 3 cups sweet corn kernels (from about 2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tablespoon fresh lime juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
For Garnish:
- 1/4 cup crumbled Cotija cheese (or queso fresco)
- 1/4 cup chopped fresh cilantro
Instructions
- Prepare the Chicken:
- Preheat your oven to 350°F (175°C).
- Place the chicken breasts in a casserole dish in a single layer.
- Season both sides with salt, garlic powder, and cayenne pepper if using.
- Prepare the Corn Mixture:
- In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne pepper (if desired). Mix until well combined.
- Assemble the Dish:
- Evenly spread the corn mixture over the seasoned chicken breasts in the casserole dish.
- Bake:
- Place the casserole dish in the preheated oven and bake uncovered for 30-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and Serve:
- Once baked, remove the dish from the oven.
- Sprinkle the top with crumbled Cotija cheese and chopped cilantro.
- Serve hot, optionally with lime wedges on the side for an extra burst of freshness.
Notes
- For a lighter version, consider reducing the mayonnaise to 2 tablespoons and replacing the sour cream with Greek yogurt.
- If you prefer a spicier dish, add diced jalapeños to the corn mixture or increase the amount of cayenne pepper.
- This dish pairs well with sides like Mexican rice, black beans, or a simple green salad.