Mexican Street Corn Chicken
A creamy, tangy Mexican street corn topping is baked over seasoned chicken for an easy weeknight dinner.
Servings: 4 servings
Ingredients
- 4 chicken breasts boneless, skinless
- 3 cups sweet corn if using canned, drain first; if using frozen, thaw
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne (if using); mix until evenly combined.
- Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
- Heat a thin layer of oil in a nonstick skillet over medium heat. Brown the chicken 2–3 minutes per side until golden but not cooked through.
- Arrange the browned chicken breasts in a casserole dish in a single layer.
- Spread the corn mixture evenly over the top of each chicken breast.
- Bake uncovered for 30–40 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from the oven and sprinkle with crumbled cotija cheese and chopped cilantro before serving.
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Nonstick Skillet
- Spatula or tongs
- casserole dish (baking dish)
- Meat Thermometer
Notes
- Let the chicken rest at least five minutes before slicing.
- Thin chicken breasts cook faster; slice horizontally if needed.
- Check doneness at about 30 minutes to avoid overcooking.
- Canned or frozen corn works—drain canned and thaw frozen first.
- Crumbled cotija can be made at home for better texture.