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This mouthwatering Mexican Street Corn Chicken turns basic chicken breasts into a taste sensation inspired by the popular street snack elote. The tender chicken becomes the foundation for a creamy, slightly spicy corn mixture that browns perfectly when baked, giving you restaurant-worthy results without much fuss.
When I first cooked this for our family's taco night, everyone forgot about the regular tacos completely. These days this meal shows up on our dinner table at least twice monthly, particularly when I need a surefire hit that won't keep me cooking for ages.
Ingredients
- Boneless skinless chicken breasts: make an ideal slim protein foundation for this tasty creation
- Sweet corn kernels: bring natural sugar and genuine street corn taste
- Mayonnaise: adds creaminess and helps the topping turn golden when baked
- Sour cream: gives a zingy kick that cuts through the mayo's richness
- Lime juice: lifts the whole dish with needed tartness
- Chili powder: delivers authentic Mexican notes and subtle warmth
- Queso fresco: finishes things off with its subtle, salty freshness
- Fresh cilantro: offers a pop of green flavor that rounds out the street corn feel
Step-by-Step Instructions
- Prepare the corn mixture:
- Mix together corn, mayo, sour cream, lime juice and chili powder in a big bowl. Stir well until all corn is fully coated in the creamy sauce. This builds the classic elote flavor that will seep into the chicken as it bakes.
- Season the chicken:
- Put the thin chicken breasts flat in your baking dish. Dust evenly with salt, garlic powder and cayenne if you want some heat. The thin cuts of chicken cook faster and soak up more flavor.
- Apply the corn topping:
- Scoop your corn mix generously over the seasoned chicken, making sure to cover every bit. This layer both adds flavor and keeps the chicken juicy while cooking.
- Bake to perfection:
- Stick the baking dish in a 350°F oven and cook uncovered for 30-40 minutes. Your chicken is ready when it hits 165°F inside and the corn topping starts getting golden spots.
- Add the final touches:
- Take it out of the oven and right away sprinkle with crumbled queso fresco and fresh chopped cilantro. The hot dish will slightly soften the cheese while the cilantro adds freshness against the rich, warm meal.
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I really love the amazing mix of sweet corn with tangy lime in this dish. I first found this magical combo years back at a food fair in San Diego where I tried real elote. Now this chicken brings those bright flavors to our dinner whenever we want a taste of something sunny.
Serving Suggestions
This Mexican Street Corn Chicken goes great with cilantro lime rice for a full meal that keeps that Mexican vibe going. The rice soaks up all the yummy juices that form while baking so nothing tasty gets wasted. If you want something lighter, try it with a basic green salad dressed with lime dressing.
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Make Ahead Options
You can mix the corn topping up to a day ahead and keep it in the fridge. This not only saves you time but actually makes it taste better as the flavors blend together. When you're ready to cook just season your chicken, add the corn mix on top, and bake as normal. It's perfect for busy nights or when you've got company coming over.
Ingredient Substitutions
Want a lighter version? Try Greek yogurt instead of sour cream and cut the mayo in half. You'll still get plenty of creaminess with fewer calories. Don't have fresh corn? Frozen works just fine just thaw it and drain it well before mixing. Like things spicier? Swap the queso fresco for cotija cheese and bump up the cayenne to 1/2 teaspoon.
Storage Tips
You can keep leftovers in a sealed container in your fridge for up to 3 days. When reheating, go low and slow in the microwave at half power so the chicken doesn't get tough. For the best taste, add some fresh cilantro and cheese after warming it up. Don't try freezing this dish though the creamy topping won't hold up well when thawed.
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Common Questions
- → Can I use frozen corn instead of canned?
Absolutely, frozen corn works fine in place of canned. Just thaw it and drain off extra water before you mix it in.
- → What's the best way to ensure tender chicken?
Cut your chicken breasts thin so they cook evenly and stay juicy. Bake at 350°F and don't leave them in too long to keep all the moisture.
- → Can I make this dish spicy?
Want more kick? Throw in extra cayenne or some chopped jalapeños into your corn mixture.
- → What can be used instead of queso fresco?
Don't have queso fresco? Try crumbled feta or some grated Parmesan cheese instead.
- → Can I prepare this dish ahead of time?
You can put everything together early and keep it in the fridge. Just pop it in the oven right before you want to eat for the freshest taste.