During a visit to my niece’s backyard cookout, I noticed something wonderful happening at the side table. Amid the grilled ribs and deviled eggs, someone had brought a large tray of elote—Mexican street corn—smothered in creamy sauce, sprinkled with cheese, and dusted with chili. The pan emptied in minutes, and everyone went back for seconds. I did too, quietly taking notes in my head.
That night, I couldn’t stop thinking about that flavor—the bold heat, the sweet corn, the tang from lime and sour cream, the comforting richness of mayo and cheese. So I started playing in my kitchen, wondering if I could turn that joy into a full meal. It didn’t take long before chicken became the answer. Lean, tender chicken breasts baked under a street-corn topping—easy to make, bursting with flavor, and surprisingly light.
This dish felt like a blend of old and new. While it doesn’t come from my mother’s recipe box, it’s found its place on my regular dinner rotation. And now, it’s something I make for the people I love: family-style, straight from the oven, with plenty of warm tortillas or a fresh salad on the side.
I’m sharing it today not just because it’s delicious, but because it brings the same joy I felt at that cookout—warmth, laughter, a little spice, and a lot of comfort.
Short Description
Juicy chicken breasts are topped with a creamy, chili-lime corn mixture and baked until tender—then finished with queso fresco and cilantro for a Mexican street corn twist that’s perfect for weeknight dinners or casual entertaining.
Key Ingredients
Main 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)
Topping
- 1/4 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
Tools Needed
- Mixing bowls
- 9×13 casserole dish
- Spatula or spoon
- Measuring spoons
- Oven thermometer (recommended)
Cooking Instructions
Step 1: Prepare the Corn Mixture
In a medium bowl, stir together the sweet corn, mayonnaise, sour cream, lime juice, and chili powder until fully combined. Set aside to let the flavors meld.
Step 2: Season the Chicken
Lay the thin chicken breasts flat in a 9×13-inch casserole dish. Sprinkle each piece with salt, garlic powder, and, if desired, cayenne pepper for an extra kick.
Step 3: Top with Corn Mixture
Spoon the creamy corn mixture evenly over the chicken, spreading it gently to coat each piece without pressing too hard.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the uncovered dish for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F. The top should look slightly golden and bubbly.
Step 5: Finish and Serve
Remove from the oven and immediately sprinkle with crumbled queso fresco and chopped cilantro. Serve hot.
Why You’ll Love This Recipe
Big flavor, easy prep – All the flavor of street corn, no grill required.
Family-friendly – Mild enough for kids, customizable for spice-lovers.
One-pan meal – Fewer dishes, less cleanup.
Great for leftovers – Stays flavorful and moist even the next day.
Protein-packed – A satisfying, healthy meal when served with greens or rice.
Mistakes to Avoid & Solutions
Mistake 1: Using thick chicken breasts
Solution: Always use thin cuts. Thicker breasts take longer and cook unevenly. If your pieces are thick, slice them horizontally or pound to even thickness.
Mistake 2: Watery casserole
Solution: Drain canned corn thoroughly. Excess moisture can water down the topping. You can also lightly sauté the corn beforehand to concentrate flavor.
Mistake 3: Overbaking the chicken
Solution: Check at the 30-minute mark with a meat thermometer. Once it hits 165°F, it’s done. Cover with foil if needed to prevent drying out.
Mistake 4: Skipping seasoning
Solution: Don’t forget the garlic powder and salt. These simple spices are essential for building flavor under the topping.
Mistake 5: Adding cheese before baking
Solution: Wait until after baking to add queso fresco. It crumbles beautifully and adds texture and freshness when added cold.
Serving and Pairing Suggestions
This dish is best served straight from the oven while the corn topping is hot and creamy.
Serving ideas:
Slice chicken and serve over Mexican rice or quinoa
Add a side of black bean salad or a light avocado cucumber salad
Wrap in warm tortillas for street corn chicken tacos
Family-style on a large platter with lime wedges on the side
Drink pairings:
Iced hibiscus tea or agua fresca
A light Mexican lager or crisp white wine
Style tips:
Perfect for casual weeknights or potluck parties. Serve buffet-style for easy sharing.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days
Freeze individual portions (without toppings) in freezer-safe containers for up to 2 months
Reheat in a 350°F oven, covered with foil, for 10–15 minutes until hot
Microwave in short intervals (1–2 minutes), but add a splash of water or broth to keep it moist
Avoid reheating the queso topping—add fresh cheese and cilantro after warming
FAQs
1. How do I make this spicier?
Add extra cayenne, sliced jalapeños, or a sprinkle of hot sauce to the corn mixture before baking.
2. Can I use frozen corn instead of canned?
Yes! Just thaw and drain it well before mixing. For more flavor, sauté it briefly to caramelize.
3. What cheese can I use instead of queso fresco?
Try cotija, feta, or shredded Monterey Jack. Each offers a different texture and saltiness.
4. Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work well—just increase the bake time by 5–7 minutes.
5. Is this dish gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check labels, especially for sour cream and seasonings.
Tips & Tricks
Let the chicken rest for 5 minutes after baking to lock in juices
Use fresh lime juice for the best zing—bottled doesn’t compare
For extra depth, stir a pinch of smoked paprika into the corn mixture
Crumble queso fresco using your hands for a rustic, authentic look
Make extra corn topping—it’s great on burgers or roasted veggies
Recipe Variations
1. Street Corn Chicken Tacos
Swap whole chicken breasts for sliced grilled tenders. Warm corn tortillas and fill with a spoonful of the corn topping and fresh avocado slices. Finish with queso fresco and cilantro.
2. Low-Carb Version
Replace the corn with chopped zucchini or riced cauliflower. The texture changes, but the flavors stay bold and creamy.
3. Tex-Mex Casserole
Layer corn tortillas at the base of the casserole dish. Top with seasoned shredded chicken and the corn mixture. Bake, then finish with cheese and chopped green onions.
4. Grilled Version
Grill seasoned chicken separately. Spoon the warm corn topping over just before serving for a smoky twist. Great for summer gatherings.
5. Kid-Friendly Bake
Skip the chili powder and cayenne. Add a handful of shredded cheddar for a milder, gooier version kids will love.
Mexican Street Corn Chicken
Print ThisIngredients
- Main 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)
- Topping
- 1/4 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
Step 1: Make the Corn Mixture
In a bowl, mix the corn, mayonnaise, sour cream, lime juice, and chili powder. Set it aside.
Step 2: Season the Chicken
Place the chicken breasts flat in a 9×13-inch baking dish. Sprinkle with salt, garlic powder, and cayenne pepper if you like it spicy.
Step 3: Add the Corn Topping
Spread the corn mixture evenly over the chicken. Don’t press it down—just cover the top.
Step 4: Bake
Preheat the oven to 350°F. Bake uncovered for 30–40 minutes, or until the chicken is fully cooked (165°F inside). The topping should look golden and bubbly.
Step 5: Garnish and Serve
Take it out of the oven and sprinkle with queso fresco and chopped cilantro. Serve warm.
