Mexican Street Corn Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 serv
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Calories
579 kcal
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Course
Main Course
Mexican Street Corn Chicken
Description
This Mexican Street Corn Chicken recipe highlights chicken breasts cooked first by browning in a skillet to develop color and flavor. The chicken is then arranged in a casserole dish and covered with a creamy mixture combining sweet corn with tangy mayonnaise and sour cream, lime juice, and chili, cumin, smoked paprika, garlic, and optional cayenne for gentle heat.
Baking the chicken with the corn topping allows the flavors to meld and the chicken to cook through to a safe internal temperature, while the creamy topping gains a lightly roasted character. Cotija cheese adds a salty, crumbly contrast, and fresh cilantro provides herbaceous brightness when sprinkled on at the end.
For best results, pounding the chicken breasts thin helps them cook evenly and retain juiciness. Allowing the chicken to rest after baking helps the juices redistribute before slicing. The recipe works with fresh thin breasts but can be adapted for canned chicken in a pinch. Baking time should be monitored, checking when the internal temperature reaches 165°F to prevent drying.
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.
Notes
- Pound chicken breasts thin to ensure even cooking and prevent drying.
- Let chicken rest for at least five minutes after baking before slicing to retain juices.
- Thin chicken breasts cook faster; slicing them in half horizontally can help.
- Canned chicken breast can be used in a pinch but yields different texture and flavor.
- Crumbled cotija cheese made fresh melts better than pre-packaged versions.
- Begin checking chicken doneness around 30 minutes to avoid overcooking; pull at 165°F internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serv
Amount Per Serving
Calories 579 kcal
% 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.
User Reviews
Overall Rating
5
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