Mexican Street Corn Chicken

This oven-baked Mexican Street Corn Chicken is a cheesy and flavorful casserole meal that’s perfect for Cinco de Mayo, game day, or anytime you’re craving a Mexican-inspired dinner. My recipe is easy to make, ready in about 30 minutes, and delivers a delicious family-meal with minimal prep.

As you might have noticed, I’m a big fan of Mexican cuisine. I’ve created so many recipes over the years, and I love sharing them with my audience, especially when they’ve been requested. It’s always a pleasure to make favorites like my Mexican street corn pasta salad with creamy lime dressing or my original Mexican street corn on the cob, which you can turn into nachos, a dip, or even a full meal.

Corn is one of those ingredients that shows up everywhere, from everyday family dinners to fancy restaurant menus, and that’s exactly why I love cooking with it. This recipe is a family favorite in my house, made with tender chicken breasts baked under a creamy corn topping and plenty of gooey cheese. With the flavors of chili powder, lime juice, and cotija cheese, it brings all the comfort of a weeknight casserole with the bold taste of Mexican street corn.

Why you will love this recipe 

• Big flavor, super easy: I make this recipe when I need something quick that still tastes great. With chicken breast, sweet corn, chili powder, and cheese, it all comes together in one pan without much prep.
• Comfort food with a twist: The creamy corn topping with lime and cotija cheese gives it that street corn flavor we love in a oven-baked way.
• Family friendly and crowd approved: It’s not too spicy, which means even my kids love it, but it’s still packed with flavor. I serve it to guests too, and there are never leftovers.
• All the street corn flavor in one dish: If you love Mexican street corn, this is the recipe to try. It’s ready in 30 minutes, easy to prep, and provides all that creamy and cheesy flavor to the dinner table.

What you will need

• Main ingredients: I use skinless chicken breasts, pounded thin so they cook quickly and evenly. The sweet corn adds a little crunch and natural sweetness to the dish.
• Creamy base: I mix sour cream, mayo, and fresh lime juice to make a tangy layer. It melts into the chicken and makes everything taste extra creamy.
• Spices and seasoning: I season the corn mixture with garlic powder, smoked paprika, cumin, chili powder, and a pinch of salt. If I want more heat, I add a little cayenne too.
• Toppings: I finish the dish with chopped cilantro and a good sprinkle of cotija cheese.

How to make

Preheat and mix: I start by preheating the oven to 350 degrees Fahrenheit, then spray a medium casserole dish with non-stick cooking spray. While the oven heats up, I combine the lime juice, sour cream, mayo, and corn in a large bowl, then stir in the cayenne pepper, smoked paprika, garlic powder, cumin, salt, black pepper, and chili powder.

Cook the chicken breasts: I heat a bit of oil in a non-stick skillet over medium heat until it’s hot. Then I add the chicken breasts and brown them on both sides until they’re golden.

Bake the chicken: I place the browned chicken breasts in the prepared casserole dish, then spread the corn mixture evenly over the top. I bake it in the preheated oven for 30 to 40 minutes, until the chicken is cooked through and reaches 165 degrees Fahrenheit.

Garnish and serve: I take the baked chicken out of the oven and top it with chopped cilantro, crumbled cotija cheese, and a few lime wedges. Then I serve it warm while everything is fresh and melty.

Expert tip

Thin chicken cooks best

Whenever I make this Mexican Street Corn Chicken, I always pound the chicken breasts thin. It helps them cook evenly and keeps them from drying out in the oven. I’ve skipped it before and ended up with some pieces that were dry while others were underdone. Ever since then, I’ve made sure to take a minute to prep the chicken right at the start.

More tips to consider:

• I always let the chicken rest for at least five minutes before slicing. It helps the juices settle so the chicken stays tender.
• This recipe works best with thin chicken breasts. I usually slice them in half horizontally so they cook faster and more evenly.
• On busy nights, I’ve used canned chicken breast. It’s not the same as fresh, but it still works and gets dinner on the table faster.
• I like to crumble the cotija cheese myself instead of buying it pre-packaged. It tastes better and melts more naturally into the dish.
• I check the chicken around the 30-minute mark to avoid drying it out. Once it hits 165 degrees, I pull it from the oven.

Recipe variations

• Veggie Boost: I like tossing in about 1 cup of extra veggies like broccoli, zucchini, bell peppers, or string beans.
• Go fresh corn: When I have the time, I cut fresh kernels off the cob. About 1 to 1½ cups gives it that classic street corn flavor.
• Frozen works too: I’ve used frozen corn many times in place of canned. I use around 1 cup and let it thaw first so it mixes in well.
• Cheese swap options: If I don’t have cotija, I swap in ½ cup of crumbled queso fresco or even feta. Both give a nice salty bite that works great with the creamy topping.
• Beans make it hearty: I sometimes stir in one 15-ounce can of black beans, drained and rinsed. It makes the meal heartier and adds a little protein boost.
• Lighten it up: I use ½ cup of plain Greek yogurt instead of sour cream when I want to lighten it up. It still gives that creamy texture with less fat.

Serving suggestions

In my house, meals like this are perfect for when we’re all gathered around the table, especially on a Friday night when I don’t want to fuss too much. I’ll set out a big bowl of tortilla chips, some homemade salsa, and maybe a little Mexican street corn dip, and let everyone snack while I get the rest ready. The chicken goes right in the center, and I set out bowls of toppings like shredded cheese, tomatoes, onions, and olives so everyone can build their own plate.

If there are leftovers, and that’s a big if, I’ll save them for the weekend and turn them into something new like my instant pot Mexican casserole or even my slow cooker taco casserole. Sometimes I just warm up some tortillas and let the kids make their own soft tacos or little fajita-style wraps.

How to store leftovers

• Store: I keep any leftovers in an airtight container in the fridge, and they stay fresh for up to four days.
• Freeze: I wrap it up well and store it in the freezer. It keeps great for up to three months.
• Thaw: I move it to the fridge the night before I plan to serve it. That way, it thaws slowly and keeps its flavor and texture.
• Reheat: I usually reheat it in the microwave for a minute or two until warmed through.

Frequently asked questions

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