Ah, Mexican Street Corn Chicken! This dish takes me back to those sun-drenched afternoons spent exploring local markets and food stalls during my travels through Mexico. I remember one particular day in Mexico City, where the streets were alive with vibrant colors, tantalizing aromas, and the joyful hustle of vendors selling their delicious wares. It was at a bustling street food stall that I first encountered the magic of Mexican street corn, or elote, and it was love at first bite.
As I savored that creamy, spicy corn coated in tangy lime and salty cheese, I was struck by how simple ingredients could come together to create something so unforgettable. The corn was topped with a generous sprinkle of chili powder and crumbled cheese, each bite offering a perfect balance of flavors that danced on my palate. It was one of those moments when food transcends mere sustenance, becoming a profound experience that captures the essence of a place and its people.
Inspired by that culinary adventure, I set out to recreate a piece of that magic at home. Enter Mexican Street Corn Chicken—a recipe that marries the beloved flavors of elote with tender, juicy chicken. This dish brings together the creamy richness of mayonnaise and sour cream, the zestiness of lime, and the warmth of chili powder, all atop succulent chicken breasts. The addition of queso fresco and fresh cilantro not only adds layers of flavor but also a touch of authenticity that transports you straight back to those vibrant Mexican markets.
Preparing this dish is a breeze, making it perfect for both weeknight dinners and special occasions. The sweet corn mixture is a delightful nod to the street corn I fell in love with, while the baked chicken absorbs all those delicious flavors, becoming a crowd-pleaser that will have everyone at your table raving.
So, if you’re looking to add a bit of spice and a whole lot of flavor to your meal, give this recipe a try. It’s not just a dinner; it’s a journey back to those unforgettable streets of Mexico, where every bite tells a story.
How to Prepare Mexican Street Corn Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts (4-6 thin pieces)
- 3 cups sweet corn (2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice
- 1½ tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Directions
- In a large bowl, blend the sweet corn with mayonnaise, sour cream, lime juice, and chili powder until well mixed.
- Lay the chicken breasts flat in a baking dish. Season with salt, garlic powder, and, if desired, cayenne pepper.
- Evenly distribute the corn mixture over the chicken breasts.
- Bake uncovered in a preheated oven at 350°F (175°C) for 30 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and garnish with crumbled queso fresco and chopped cilantro. Serve and enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Cooking Tips
For a richer flavor, you can add a sprinkle of smoked paprika to the corn mixture. If you prefer a spicier dish, increase the amount of cayenne pepper or add a diced jalapeño to the corn mixture.
Serving Suggestions
This dish pairs well with a side of Mexican rice or a fresh salad. For a complete meal, consider serving with a dollop of sour cream and a wedge of lime on the side.
Ingredient Substitutions
You can substitute Greek yogurt for sour cream for a lighter option. If queso fresco is unavailable, crumbled feta cheese works well as an alternative.
Seasonal Variations
During the winter months, you can use frozen corn instead of canned. In the summer, fresh corn off the cob will add a sweet, crunchy texture to the dish.
Allergen Information
This recipe contains dairy products. To make it dairy-free, use vegan mayo, yogurt, and cheese alternatives.
FAQ:
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used as a substitute. They will add more flavor and remain tender when baked.
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Just assemble everything and store it in the refrigerator. Bake it the next day as instructed.
What can I serve with Mexican Street Corn Chicken?
This dish pairs well with Mexican rice, a fresh green salad, or some warm tortillas.
Can I freeze this dish?
Yes, you can freeze the cooked chicken. Store it in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before reheating.
How do I ensure the chicken stays moist?
To keep the chicken moist, avoid overcooking. Use a meat thermometer to ensure it reaches 165°F (74°C) and no more.
Can I adjust the spice level?
Yes, you can adjust the spice level by adding more or less chili powder and cayenne pepper according to your taste preferences.
Mexican Street Corn Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts (4-6 thin pieces)
- 3 cups sweet corn 2 cans, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice
- 1½ tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Instructions
- Combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder in a large bowl. Mix thoroughly.
- Place the thin chicken breasts flat in a casserole dish. Season the chicken with salt, garlic powder, and cayenne pepper if using. Spread the corn mixture evenly on top of the chicken.
- Bake uncovered at 350˚F for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F. After baking, remove from the oven and top with crumbled queso fresco and chopped cilantro. Enjoy your meal! 🌽
