Mexican Street Corn Chicken is the ultimate way to bring bold, vibrant flavors to your dinner table. The first time I made this dish, it was during a backyard barbecue where I wanted something exciting, but still easy enough to whip together after a busy day. I had some fresh corn, leftover chicken breasts, and a craving for something creamy, spicy, and full of flavor. One quick mix, a sprinkle of cheese, and a squeeze of lime later, and everyone was raving. It became an instant family favorite!
Why You’ll Love Mexican Street Corn Chicken
Big Flavors in Every Bite: Creamy, tangy, spicy, and sweet all at once.
Quick to Make: Ready in under 30 minutes with easy ingredients.
Family Friendly: Mild heat but packed with flavor kids and adults love.
Flexible Ingredients: Fresh or canned corn, any chicken you have on hand.
Perfect for Summer Gatherings: Great for cookouts, potlucks, or a casual dinner.
Ingredients Needed for Mexican Street Corn Chicken
Boneless, Skinless Chicken Breasts: I love using thin chicken breasts because they cook fast and stay juicy.
Sweet Corn: Fresh is amazing if you have it, but canned or frozen works perfectly too.
Mayonnaise: Adds richness and helps the flavors cling to the chicken.
Sour Cream: Balances the mayo with a little tang. I once used Greek yogurt in a pinch, and it turned out just as delicious.
Lime Juice: Fresh is best! It brightens everything up beautifully.
Chili Powder: A warm, smoky kick.
Salt: Just enough to make the flavors pop.
Garlic Powder: Brings out the savory notes.
Cayenne Pepper (Optional): If you love a little heat like we do, add it!
Queso Fresco: Crumbly and mild, it adds the perfect creamy-salty finish.
Cilantro: Fresh and vibrant. If you are not a cilantro fan, parsley works too.
(Full measurements and tips are available in the recipe card below!)
How to Make Mexican Street Corn Chicken
Step 1: Prepare the Chicken
Season your chicken breasts with a little salt and pepper. Grill or pan-sear them over medium heat until fully cooked and golden brown.
Kitchen Tip: Thin chicken cooks faster and stays tender. If you only have thick breasts, slice them in half horizontally.
Step 2: Make the Corn Mixture
While the chicken cooks, mix together the corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne (if using) in a large bowl.
Sensory Cue: You will smell the zesty lime and smoky chili mixing together—it is irresistible!
Step 3: Top the Chicken
Once the chicken is done, spoon the corn mixture generously over the top of each piece.
Mini-Story: The first time I made this, I could not resist sneaking a few spoonfuls of the corn mixture straight from the bowl. It is that good!
Step 4: Garnish
Sprinkle crumbled queso fresco and chopped cilantro over everything right before serving.
Kitchen Tip: Add a few extra squeezes of lime on top for even more flavor.
Pro Tips for the Best Mexican Street Corn Chicken
Use Fresh Corn When Possible: Grill it first for a smoky flavor boost.
Make it Spicier: Add extra cayenne or a dash of hot sauce to the corn mixture.
Shortcut: Use rotisserie chicken and just spoon the street corn mixture on top for a crazy fast meal.
Double the Corn: The corn topping is so good, you might want to make extra for scooping with chips!
Recommended Equipment for Mexican Street Corn Chicken
Grill Pan or Outdoor Grill for perfectly cooked chicken
Mixing Bowls for tossing the corn topping
Chef’s Knife for chopping cilantro quickly
Citrus Juicer for easy lime squeezing
Tongs for flipping the chicken easily
Serving Suggestions for Mexican Street Corn Chicken
Taco Night: Chop the chicken and stuff it into tortillas with extra corn topping.
Summer Cookout: Pair it with grilled veggies and watermelon slices.
Casual Dinner: Serve it with a simple green salad and some crusty bread.
Storage & Make-Ahead Tips for Mexican Street Corn Chicken
Refrigeration: Store leftovers in an airtight container for up to 2 days.
Make Ahead: Cook the chicken and prepare the corn topping separately. Assemble just before serving.
Refreshing Leftovers: Reheat chicken gently and top with fresh cilantro and queso fresco again.
Closing Thoughts
Mexican Street Corn Chicken is pure summer magic on a plate. Juicy chicken, creamy corn topping, a little spice, and all those fresh, zesty flavors—it is a combination you will crave again and again. Perfect for busy nights, weekend BBQs, or just when you need a little burst of sunshine on your plate.
Don’t forget to check the recommended tools above to make your cooking even easier!
FAQs About Mexican Street Corn Chicken
Can I use frozen corn for Mexican Street Corn Chicken?
Yes! Just thaw it and pat it dry before mixing.
What if I do not have queso fresco?
Feta cheese is a good substitute. It gives a similar salty crumble.
Can I make this without mayonnaise?
You can substitute with more sour cream or Greek yogurt for a lighter version.
How spicy is Mexican Street Corn Chicken?
It has a mild kick. Add more cayenne or chili powder if you want it spicier.
Can I bake the chicken instead of grilling?
Absolutely! Bake at 400 degrees Fahrenheit for 20 to 25 minutes or until fully cooked.
Mexican Street Corn Chicken
Everything you love about Mexican Street Corn transformed into a wholesome and delicious main dish! Tender chicken breasts are smothered in a creamy, flavorful corn mixture and baked to perfection.
In a large bowl, combine sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
Place thin chicken breasts flat in a casserole dish. Season with salt, garlic powder, and cayenne pepper. Spread corn mixture evenly over the chicken.
Bake at 350˚F, uncovered, for 30-40 minutes or until chicken is cooked through (internal temperature 165˚F).
Remove from oven and garnish with crumbled queso fresco and chopped cilantro before serving.
Notes
Use thin chicken breasts for the best results. Prep the corn mixture in advance to save time. You can also substitute Greek yogurt for sour cream if needed.
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