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This Mexican Street Corn Chicken transforms traditional elote flavors into a hearty main dish that's perfect for busy weeknights. The creamy corn topping creates a self-saucing blanket that keeps the chicken moist while infusing it with authentic Mexican street food flavors.
I first made this dish when looking for a creative way to use up summer corn, and it immediately became our Tuesday night favorite. My kids now refer to it as "that awesome corn chicken" and clean their plates every time.
Ingredients
- Boneless skinless chicken breasts: Provide the perfect lean protein canvas for the bold flavors. Look for uniformly sized pieces for even cooking
- Sweet corn: Brings natural sweetness and texture. Fresh summer corn cut from the cob elevates this dish but canned works perfectly year round
- Mayonnaise: Creates richness and helps the topping adhere to the chicken. Choose a quality brand for best flavor
- Sour cream: Adds tanginess to balance the sweetness. Full fat varieties melt better but light works too
- Lime juice: Brightens all the flavors. Always use fresh squeezed for vibrant citrus notes
- Chili powder: Delivers authentic Mexican flavor. Look for pure chili powder without added salt
- Queso fresco: Offers a mild salty finish that doesn't overpower. If unavailable substitute feta or cotija cheese
- Fresh cilantro: Provides essential herbaceous notes. Choose bunches with bright green leaves
Step-by-Step Instructions
- Prepare the Corn Mixture:
- Combine sweet corn kernels with mayonnaise and sour cream in a large mixing bowl. The creamy ingredients will coat each kernel, creating a luxurious sauce. Add lime juice and chili powder, stirring thoroughly until every corn kernel is evenly coated with the creamy spiced mixture. This can be prepared up to a day ahead and refrigerated.
- Season the Chicken:
- Arrange chicken breasts in a single layer in your baking dish ensuring they don't overlap. Sprinkle evenly with salt and garlic powder which creates a savory foundation. If you enjoy heat add a light dusting of cayenne pepper across each piece. The seasoning should be visible but not heavily caked on the surface.
- Apply the Corn Topping:
- Spoon the prepared corn mixture generously over each chicken breast using the back of the spoon to spread it evenly across the entire surface. Make sure to cover the chicken completely extending the mixture to the edges which protects the meat from drying out during baking.
- Bake to Perfection:
- Place the uncovered dish in your preheated oven allowing the top to develop slight browning at the edges. Check for doneness after 30 minutes by inserting a meat thermometer into the thickest part of a chicken breast. The corn topping will bubble slightly when fully cooked creating a beautiful self sauce.
- Add the Finishing Touches:
- Remove the hot dish from the oven and immediately sprinkle with crumbled queso fresco which will slightly melt into the warm corn mixture. Scatter fresh cilantro across the top just before serving for bright color and flavor. The contrast between the creamy topping and these fresh elements creates the perfect final dish.
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My favorite element of this dish is how the corn creates its own delicious sauce during baking. It reminds me of the first time I tried authentic elote from a street vendor in Mexico City many years ago. That perfect combination of sweet corn with creamy tanginess and spice creates food memories that last forever.
Storage and Reheating
This Mexican Street Corn Chicken stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together. To reheat individual portions microwave covered for 2 minutes or until heated through. For best results when reheating the entire dish cover with foil and warm in a 325°F oven for 15 minutes until bubbling around the edges. Add a fresh sprinkle of cilantro after reheating to brighten the flavors.
Ingredient Substitutions
This recipe adapts beautifully to what you have on hand. Greek yogurt works wonderfully in place of sour cream for a tangier, higher protein option. Boneless chicken thighs can replace breasts if you prefer darker meat but may require an additional 5 minutes of cooking time. Frozen corn kernels substitute perfectly for canned just thaw and drain well before using. For a dairy free version replace the sour cream with additional mayonnaise or dairy free yogurt and omit the cheese topping or use a plant based alternative.
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Serving Suggestions
Transform this Mexican Street Corn Chicken into a complete feast by pairing it with complementary sides. A simple cilantro lime rice absorbs the delicious sauce beautifully. Black beans seasoned with cumin make an authentic protein rich accompaniment. For a fresh contrast serve with a crisp jicama slaw dressed with lime juice and a pinch of chili powder. When entertaining consider setting up a topping bar with additional queso fresco cilantro diced avocado and hot sauce allowing guests to customize their plates.
Frequently Asked Questions
- → Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn. Just thaw it beforehand and pat it dry to remove excess moisture for best results.
- → How can I make this dish spicier?
To add more heat, include extra cayenne pepper or diced jalapeños to the corn mixture before baking.
- → What can I use as a substitute for queso fresco?
If queso fresco is unavailable, try substituting with feta cheese or grated Parmesan for a similar salty and tangy flavor.
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs can be used instead. Adjust the cooking time as needed to ensure they reach an internal temperature of 165°F.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave to maintain the best flavor and texture.