If you’re looking for a meal that’s equal parts comfort food and flavor explosion, this Mexican Street Corn Chicken Recipe is about to become your new weeknight hero. Juicy, spice-rubbed chicken breasts are topped with the creamy, zesty, and utterly irresistible flavors of elote (Mexican street corn), turning a simple bake into a fiesta on your plate. This dish takes everything you love about classic street corn—smoky chili, tangy lime, sweet corn kernels, and salty cotija—and piles it high over tender chicken for a dinner that’s both easy to make and impossible to forget.

Mexican Street Corn Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mexican Street Corn Chicken Recipe lies in its simple, everyday ingredients—each one pulls its weight when it comes to taste, texture, or that pop of color. Don’t skip any: together, they create a crave-worthy dinner you’ll want to revisit again and again.

Chicken breasts: Boneless, skinless, and perfect for soaking up all those spices and juicy toppings.
Olive oil: Helps the spice rub stick to the chicken and keeps everything moist and golden as it bakes.
Chili powder: Brings warm heat and a classic Mexican flavor profile to the dish.
Smoked paprika: Adds a subtle smokiness that mimics grilling (even if you’re using the oven).
Garlic powder: For savory depth that rounds out the spice blend.
Cumin: Adds earthy, nutty undertones that pair perfectly with the corn topping.
Salt: Essential for seasoning every bite and bringing all the flavors together.
Black pepper: Adds a mild heat and balances the other spices.
Corn kernels: Fresh, canned, or frozen all work—corn is the star of the street corn topping!
Mayonnaise: Gives the street corn its signature creaminess and helps bind the topping.
Sour cream: Adds tang and lightness; swap for Greek yogurt if you like.
Cotija cheese: Crumbly, salty, and authentic—plus extra for that irresistible finish.
Lime juice: Brightens everything up and cuts through the richness of the topping.
Lime zest: Packs in even more citrusy zing for a fresh finish.
Cilantro: Chopped fresh for a burst of color and herby goodness.
Jalapeño (optional): For those who like a little extra heat and crunch in their topping.

How to Make Mexican Street Corn Chicken Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). While the oven heats up, grab a baking dish and give it a quick grease with olive oil or nonstick spray to ensure nothing sticks. This step makes sure your Mexican Street Corn Chicken Recipe is both easy to serve and a breeze to clean up.

Step 2: Make the Spice Rub

In a small bowl, mix together the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper. This blend is where the chicken gets its bold flavor and gorgeous color—don’t be shy about massaging it all over both sides of each chicken breast.

Step 3: Bake the Chicken

Lay the seasoned chicken breasts in your prepared baking dish. Slide it into the preheated oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This creates the perfect base for all those street corn flavors to come.

Step 4: Mix the Street Corn Topping

While the chicken is baking, take a few minutes to prepare the topping that makes this Mexican Street Corn Chicken Recipe truly unforgettable. In a medium bowl, combine the corn, mayonnaise, sour cream, cotija cheese, lime juice, lime zest, cilantro, and jalapeño (if using). Give it a good stir so every kernel is coated in creamy, tangy, cheesy goodness.

Step 5: Top and Finish in the Oven

Once the chicken is cooked through, carefully spoon the street corn mixture over each breast, making sure to cover them generously. Pop the baking dish back into the oven for another 5 minutes—just enough to warm the topping and melt everything together beautifully.

Step 6: Garnish and Serve

Before serving, sprinkle extra cotija cheese and fresh cilantro over the top for that authentic street corn look and flavor. The result: a Mexican Street Corn Chicken Recipe that’s as stunning as it is delicious.

How to Serve Mexican Street Corn Chicken Recipe

Garnishes

Don’t underestimate the power of a final sprinkle! Extra cotija cheese, chopped cilantro, and a few extra slices of jalapeño will give your dish restaurant-worthy flair. Add a wedge of lime on the side for squeezing—fresh citrus is the perfect finishing touch.

Side Dishes

This Mexican Street Corn Chicken Recipe pairs beautifully with fluffy rice, warm tortillas, or a crisp green salad. For something heartier, try serving it with black beans or roasted vegetables. Each side complements the boldness of the chicken and keeps the meal balanced.

Creative Ways to Present

For a fun twist, slice the chicken and serve it taco-style in warm corn tortillas, or pile it over a bed of greens for a colorful salad. You can even chop the leftovers and mix them into a rice bowl for a meal-prep superstar. However you present it, the flavors will shine.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the chicken cool to room temperature before transferring everything to an airtight container. The street corn topping keeps its creamy texture for up to three days in the fridge, making it a great lunch option the next day.

Freezing

While the chicken itself freezes well, the creamy corn topping is best enjoyed fresh. If you’d like to freeze, store the cooked chicken breasts separately and add a freshly made topping after reheating for the best taste and texture.

Reheating

To reheat, place the chicken and topping in a baking dish, cover with foil, and warm in a 325°F oven for about 15 minutes or until hot. For a quick fix, microwave in short bursts, but be careful not to overcook and dry out the chicken.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful, and they work perfectly in this Mexican Street Corn Chicken Recipe. Just adjust the cooking time as thighs may need a few extra minutes in the oven.

Is there a good substitute for cotija cheese?

If you can’t find cotija, feta cheese is a great stand-in. It has a similar salty, crumbly texture and will still give your dish that authentic street corn vibe.

Can I grill the chicken instead of baking?

Yes! Grilling adds an extra layer of smokiness that pairs beautifully with the street corn topping. Grill the chicken over medium-high heat until cooked through, then top and serve as directed.

What’s the best way to make this dish lighter?

To lighten things up, swap Greek yogurt for sour cream and use reduced-fat mayonnaise. You’ll still get a creamy, tangy topping with fewer calories and less fat.

How spicy is this recipe?

The spice level is mild, but you can easily adjust it to your taste. Add more jalapeño (or leave it out altogether), or sprinkle a pinch of cayenne pepper into the spice rub if you love heat.

Final Thoughts

This Mexican Street Corn Chicken Recipe is proof that weeknight dinners can be both easy and exciting. Whether you’re cooking for family or friends, you’ll love how the bold, zesty flavors turn simple chicken into something truly special. Give it a try and let it bring a little fiesta to your table!

Mexican Street Corn Chicken Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Street Corn Chicken recipe combines tender baked chicken breasts with a vibrant and creamy street corn topping, inspired by traditional Mexican elote. The chicken is seasoned with a smoky spice rub and baked to juicy perfection, then topped with a flavorful mix of corn, mayonnaise, sour cream, cotija cheese, lime, cilantro, and jalapeño for a delicious, satisfying meal.

Ingredients

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Chicken and Seasoning

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper

Street Corn Topping

1 ½ cups corn kernels (fresh, canned, or frozen)
⅓ cup mayonnaise
⅓ cup sour cream
½ cup crumbled cotija cheese, plus more for topping
1 tablespoon lime juice
1 teaspoon lime zest
2 tablespoons chopped cilantro
1 jalapeño, seeded and diced (optional)

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Instructions

Prepare the Oven and Seasoning: Preheat the oven to 400°F (200°C). In a small bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper to create a flavorful spice rub.
Season the Chicken: Rub the spice mixture evenly over both sides of the chicken breasts, ensuring each piece is well coated with the spices for maximum flavor.
Bake the Chicken: Place the seasoned chicken breasts in a greased baking dish. Bake in the preheated oven for 20–25 minutes or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked and juicy.
Prepare the Street Corn Topping: While the chicken bakes, combine corn kernels, mayonnaise, sour cream, crumbled cotija cheese, lime juice, lime zest, chopped cilantro, and diced jalapeño (if using) in a bowl. Mix thoroughly to blend flavors.
Add Topping and Finish Baking: Once the chicken is cooked, spoon the street corn mixture generously over each chicken breast. Return the baking dish to the oven and bake for an additional 5 minutes to warm the topping through.
Serve: Remove the chicken from the oven and garnish with extra crumbled cotija cheese and fresh cilantro before serving. Enjoy with your favorite sides such as rice, tortillas, or a fresh salad.