Mexican Street Corn Chicken
This creamy twist on classic elotes features tender baked chicken topped with zesty corn, queso fresco, and cilantro. Easy, flavorful, and perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts (4–6 thin pieces)
- 3 cups sweet corn 2 cans, drained
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ tbsp lime juice
- 1½ tsp chili powder
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp cayenne pepper optional
Topping
- ¼ cup queso fresco crumbled
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- In a large bowl, mix sweet corn, mayonnaise, sour cream, lime juice, and chili powder until creamy.
- Place chicken breasts in the dish. Pound to even thickness if needed. Season with salt, garlic powder, and cayenne pepper (optional).
- Spread the corn mixture evenly over the chicken.
- Bake uncovered for 30–40 minutes until chicken reaches 165°F and topping is golden. Cover with foil if browning too fast.
- Remove from oven, sprinkle with queso fresco and cilantro. Let rest 5 minutes before serving.