Description
A bold and creamy twist on classic chicken, this Mexican Street Corn Chicken is inspired by the flavors of elote—grilled corn slathered in mayo, cheese, lime, and chili. Juicy, spice-rubbed chicken breasts are baked or grilled, then topped with a creamy street corn mixture that melts right into the meat. It’s tangy, cheesy, smoky, and perfect for weeknights or entertaining. Serve it with cilantro rice, black beans, or grilled veggies for a meal everyone will rave about.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1½ cups grilled or sautéed corn (fresh, frozen, or canned)
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- 1 tbsp chopped cilantro
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- 1 tbsp olive oil or butter
Instructions
- Pat chicken dry and rub with a spice blend made from chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Sear chicken in a skillet with olive oil until golden (3–4 min per side), then finish baking at 375°F for 10–15 minutes.
- In a bowl, mix corn, mayo, sour cream, lime juice, cheese, cilantro, and chili powder.
- Spoon topping over cooked chicken and return to oven for 5 minutes, or until bubbly.
- Garnish with extra cotija, cilantro, and lime wedges.
Notes
- For extra flavor, char the corn before mixing.
- Make extra topping—it’s delicious on everything.
- Finish under the broiler for 1–2 minutes for a golden, bubbly crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked or Grilled
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg