5.0 from 45 votes
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 serv
Calories: 579 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 4 chicken breast boneless and skinless
Mexican street corn mixture:
- 3 cups sweet corn if using canned drain first; if using frozen, thaw it first
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
For serving:
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add the Mexican street corn mixture ingredients, and mix to combine.
- Pat dry the chicken and season it with salt and pepper.
- Place a nonstick skillet over medium heat and add a bit of oil. Brown the chicken on both sides, until nicely browned.
- In a casserole dish, arrange chicken breasts. Spread the corn mixture evenly over the top.
- Bake uncovered, for 30-40 minutes or until the chicken is cooked through and a meat thermometer inserted in the thickest part of the meat reads 165F.
- Then remove from the oven and garnish with crumbled cotija cheese and fresh chopped cilantro.
Cup of Yum
Notes
- Whenever I make this Mexican Street Corn Chicken, I always take the time to 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.
- 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.
Nutrition Information
Calories
579kcal
(29%)
Carbohydrates
28g
(9%)
Protein
56g
(112%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
10g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
176mg
(59%)
Sodium
916mg
(38%)
Potassium
1190mg
(34%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
996IU
(20%)
Vitamin C
11mg
(12%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4serv
Amount Per Serving
Calories 579
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 28g | 9% |
| Protein | 56g | 112% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 176mg | 59% |
| Sodium | 916mg | 38% |
| Potassium | 1190mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 996IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.