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This tasty Mexican Street Corn Chicken combines juicy chicken breasts with a creamy corn mix that'll make your taste buds dance! The mix has chili powder, a splash of lime, and garlic for an amazing punch. The whole thing gets topped with crumbly queso fresco and fresh cilantro to finish it off beautifully. It's super simple to whip up for a quick dinner and will definitely get the family asking for seconds!
WHAT YOU NEED
- 4-6 thin chicken breasts without skin or bones (2 lbs): They'll stay nice and juicy as the main part of this dish.
- 2 drained cans of sweet corn (3 cups): Gives a nice sweet crunch to the creamy topping.
- 1/4 cup mayo: Makes the corn topping rich and smooth.
- 1/4 cup sour cream: Adds a cool, tangy flavor that works with the spices.
- 1/2 tbsp lime juice: Gives a zingy freshness that cuts through the creaminess.
- 1½ tsp chili powder: Brings that smoky, warm flavor that makes this dish special.
- 1/2 tsp salt: Brings out all the flavors in both the chicken and topping.
- 1/2 tsp garlic powder: Adds that yummy savory taste to the chicken.
- 1/4 tsp cayenne pepper (if you want): Gives a little heat for those who like their food spicy.
- 1/4 cup crumbled queso fresco (for the top): This mild, crumbly cheese perfectly finishes the dish.
- 1/4 cup chopped cilantro (for looks): Adds a pop of color and fresh flavor at the end.
SWITCH IT UP
- Try It Grilled: Cook the chicken on the grill first before adding corn mix and baking for a smokier taste.
- Make It Hotter: Toss in some chopped jalapeños or use more cayenne if you love spicy food.
- Different Cheese Options: Cotija or feta work great instead of queso fresco if that's what you have.
- No Meat Version: Use big slices of zucchini or roasted cauliflower instead of chicken for a veggie meal.
HOW TO MAKE IT
- Step 1:
- Get your oven hot at 350˚F (175°C). Grab a baking dish, grease it up, and put it aside.
- Step 2:
- Mix your corn, mayo, sour cream, lime juice, and chili powder in a big bowl. Stir everything together well and leave it for now.
- Step 3:
- Put your chicken breasts flat in the dish. Sprinkle them with salt, garlic powder, and cayenne if you want that extra kick.
- Step 4:
- Take the corn mix and spread it all over the chicken. Make sure every piece gets covered good.
- Step 5:
- Pop it in the oven without covering it. Let it cook for 30-40 minutes until the chicken reaches 165˚F (75°C) inside.
- Step 7:
- Take it out when it's done and scatter the queso fresco and cilantro on top.
- Step 6:
- Serve it while it's still warm. Add some rice, tortillas, or a salad on the side to make it a full meal.
How to Serve and Store
- This chicken tastes best right after cooking. Try it with a side of rice, some warm tortillas, or a fresh green salad to round out your meal.
- Got some left? Just put it in a container with a tight lid and keep it in the fridge for up to 3 days. When you want to eat it again, warm it up in the microwave or oven.
- You can also get everything ready ahead of time. Just put the chicken in the dish with the corn mix on top, cover it, and stick it in the fridge for up to a day before you plan to bake it.
Pro Cooking Advice
- Chef Rick Bayless says: "Always squeeze fresh limes for your cooking. It makes everything taste brighter and more alive."
- Chef Aarón Sánchez suggests: "Don't chop your cilantro until you're ready to serve. This keeps it fresh and flavorful right when you need it."
- Chef Marcela Valladolid recommends: "Try charring or grilling your corn first before mixing it in. It'll give your dish that amazing smoky flavor that takes it to another level."