Mexican Street Corn Chicken

Take your taste buds on a trip to Mexico with this Mexican Street Corn Chicken recipe, a fusion of bold flavors inspired by the iconic elote (Mexican street corn). Juicy chicken breasts are smothered in a creamy, tangy, and cheesy corn topping seasoned with chili powder, lime juice, and cilantro, creating a dish that’s rich, vibrant, and unforgettable.

Perfect for weeknight dinners or entertaining guests, this one-pan dish is simple to prepare yet feels indulgent and exciting. Serve it with rice, tortillas, or a fresh salad for a meal that will have everyone coming back for seconds.

Resume

• Inspired by Elote: Combines the flavors of Mexican street corn with juicy chicken.
• Bold and Vibrant: A perfect balance of creamy, tangy, and spicy.
• One-Pan Wonder: Minimal cleanup for maximum flavor.
• Crowd-Pleasing Dish: Great for family dinners or entertaining.

Exciting Story

The first time I made Mexican Street Corn Chicken, it was for a family taco night. I wanted something heartier than tacos but still packed with the vibrant flavors we love. Using the classic elote as inspiration, I created a creamy, cheesy corn topping to pair with tender, pan-seared chicken.

When I served it, the tangy lime, smoky chili powder, and creamy corn topping made everyone’s eyes light up. It quickly became a family favorite, requested at every gathering, and is now a go-to dish whenever I want to impress guests with minimal effort.

Why This Mexican Street Corn Chicken?

Why You’ll Love This Recipe:

• Packed with Flavor: The perfect mix of creamy, cheesy, spicy, and tangy.
• Quick and Easy: Ready in under 40 minutes, perfect for busy weeknights.
• Versatile: Pairs beautifully with rice, tortillas, or a fresh salad.
• Crowd-Pleaser: A flavorful twist on chicken that everyone will enjoy.

What You Need for Mexican Street Corn Chicken

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste

For the Corn Topping:

• 2 cups corn kernels (fresh, canned, or frozen)
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta as a substitute)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons fresh cilantro, chopped

Optional Garnishes:

• Extra cotija cheese
• Fresh cilantro
• Lime wedges

How to Make Mexican Street Corn Chicken

Step 1: Season and Cook the Chicken

1. In a small bowl, mix together the chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
2. Rub the seasoning mixture onto both sides of the chicken breasts.
3. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside.

Step 2: Prepare the Corn Topping

1. In the same skillet, add the corn kernels and cook over medium heat for 2-3 minutes, until lightly charred.
2. In a medium bowl, mix the mayonnaise, sour cream, lime juice, chili powder, cayenne (if using), cotija cheese, and cilantro. Stir in the charred corn until well combined.

Step 3: Assemble the Dish

1. Spoon the corn mixture generously over the cooked chicken breasts.
2. Garnish with extra cotija cheese, fresh cilantro, and lime wedges.

Step 4: Serve and Enjoy

1. Serve immediately with a side of rice, tortillas, or a fresh green salad.

Tips for Mexican Street Corn Chicken

1. Char the Corn: For authentic flavor, use fresh corn and char it lightly in the skillet or on a grill.
2. Don’t Overcook the Chicken: Use a meat thermometer to ensure the chicken stays juicy and tender.
3. Make It Ahead: The corn topping can be prepared a day in advance and stored in the fridge.

Substitutions and Variations

• Cheese Options: Substitute cotija with feta or Parmesan for similar salty, tangy flavors.
• Spice Level: Adjust the cayenne and chili powder to control the heat level.
• Vegetarian Option: Swap the chicken for roasted cauliflower or grilled portobello mushrooms.
• Lighter Version: Use Greek yogurt in place of sour cream and mayonnaise for a healthier topping.

Make a Healthier Version

• Low-Fat Dairy: Use light mayonnaise and sour cream to reduce calories.
• Grill the Chicken: For a lower-fat cooking method, grill the chicken instead of pan-searing.
• Add Veggies: Serve with a side of roasted vegetables or a fresh salad to increase nutrients.

Closing for Mexican Street Corn Chicken

And there you have it—Mexican Street Corn Chicken, a vibrant and flavorful dish that brings the essence of Mexican street food to your dinner table. With its creamy, cheesy corn topping and tender, seasoned chicken, this recipe is guaranteed to be a hit with family and friends. Pair it with your favorite sides, and enjoy a meal that’s as easy to make as it is delicious.

Happy cooking, and buen provecho!

Frequently Asked Questions for Mexican Street Corn Chicken

1. Can I use chicken thighs instead of breasts?
   Yes! Boneless, skinless chicken thighs work well. Adjust cooking time to ensure they’re fully cooked.
2. What type of corn should I use?
   Fresh corn is best, but frozen or canned (drained) corn works perfectly too.
3. Can I bake the chicken instead of pan-searing?
   Absolutely! Bake at 400°F for 20-25 minutes or until the chicken reaches 165°F internally.
4. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
5. Can I make this dish ahead of time?
   Yes! Cook the chicken and prepare the corn topping separately. Combine just before serving.
6. Can I make this spicy?
   Add extra cayenne pepper or diced jalapeños to the corn topping for more heat.
7. What can I serve with this dish?
   Serve with rice, tortillas, black beans, or a fresh green salad.
8. Can I grill the chicken instead?
   Yes, grilling the chicken adds a smoky flavor that pairs beautifully with the corn topping.
9. Can I use frozen chicken breasts?
   Thaw them completely before cooking for even results.
10. What’s a good substitute for cotija cheese?
    Feta or Parmesan are great substitutes if cotija isn’t available.
11. Can I double this recipe?
    Yes, simply double the ingredients and use a larger skillet to cook the chicken in batches.
12. Can I make this dairy-free?
    Use vegan mayonnaise and a dairy-free cheese alternative for a dairy-free version.

Enjoy bringing the flavors of Mexico to your table with this crowd-pleasing dish! 🎉🌽🍗✨