This Mexican Street Corn Chicken transforms the vibrant, smoky flavors of classic elote into a complete main course. Juicy chicken is smothered in a creamy, tangy sauce with charred corn, cotija cheese, and lime. It’s a weeknight dinner game-changer that’s bursting with authentic Mexican street corn flair.

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Why You’ll Love This Mexican Street Corn Chicken

• Flavor explosion: Smoky char, creamy tang, salty cheese, and fresh lime zing in every bite.
• Simple to spectacular: Humble ingredients come together for a restaurant-quality meal.
• Divine textures: Tender chicken, juicy corn, and crumbly cotija create satisfying contrast.
• Incredibly versatile: Serve over rice, in tacos, on salads, or straight from the skillet.

Ingredients & Tools

• 4 boneless, skinless chicken breasts (or thighs)
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1/2 cup mayonnaise (Mexican-style, if you can find it)
• 1/2 cup crumbled cotija cheese, plus more for serving
• 1/3 cup finely chopped fresh cilantro
• 1 jalapeño, seeds removed and finely minced
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice (from about 1 large lime)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp olive oil or avocado oil
• To taste salt and freshly ground black pepper
• 1 lime, cut into wedges for serving

Tools: A large, oven-safe skillet is your best friend here, along with a medium mixing bowl, a sharp knife, and a microplane or garlic press.

Notes: Don’t skip the fresh lime juice or cilantro—they provide essential brightness. Cotija cheese is non-negotiable for authentic texture and saltiness.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Chicken breast or thigh? Thighs are more forgiving and stay incredibly juicy, but breasts work perfectly if that’s what you have. Just be vigilant about not overcooking them. I often use a mix of both!
• Can’t find cotija? Don’t panic. A good feta cheese is the closest substitute, though it’s a bit tangier. Parmesan can work in a pinch, but it won’t have the same moist, crumbly quality.
• Get that smoky flavor without a grill. The secret is smoked paprika. It gives the dish that characteristic charred elote aroma even when you’re cooking everything on the stovetop. A little goes a long way.
• Fresh corn is king, but frozen is fine. If it’s summer, by all means, cut the kernels straight from the cob. The rest of the year, a good-quality frozen corn works wonderfully—just make sure to pat it dry after thawing to avoid a watery sauce.

How to Make Mexican Street Corn Chicken

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freezing is not recommended; the creamy sauce may separate upon thawing.
• Reviving: Reheat gently in a skillet with a splash of water or broth to refresh the sauce.

Serving Suggestions

Complementary Dishes

• Cilantro Lime Rice — The bright, herby rice is the perfect fluffy base to soak up all that incredible creamy sauce.
• Simple Black Bean Salad — A cold, zesty bean salad with red onion and a lime vinaigrette adds a refreshing, protein-packed side.
• Warm Corn or Flour Tortillas — Perfect for making little DIY tacos or just scooping up every last bit of corn and sauce from your plate.

Drinks

• A Classic Margarita — The sharp, citrusy tang of a good margarita cuts through the richness of the dish beautifully.
• Mexican Lager with a Lime Wedge — A cold, crisp beer is a no-fuss pairing that always works with these bold, smoky flavors.
• Hibiscus Iced Tea (Agua de Jamaica) — Its tart, fruity flavor is a wonderfully non-alcoholic and refreshing counterpart.

Something Sweet

• Mango Sorbet — The pure, fruity sweetness and cool texture are a dream after the spicy, savory main course.
• Churros with Chocolate Sauce — Because you can never go wrong with warm, cinnamon-sugary churros for a truly festive end.
• Tres Leches Cake — A slice of this moist, milky cake is a classic, decadent finish that feels like a celebration.

Top Mistakes to Avoid

• Mistake: Overcooking the chicken. Since the chicken finishes cooking in the oven, it’s easy to let it go too long. Use a meat thermometer! Pull it out at 165°F, and remember it will carryover cook a bit while resting. Dry chicken is the enemy of this dish.
• Mistake: Using a non-oven-safe skillet. If your skillet has a plastic handle, it’s not going to survive the oven. The one-pan magic of this recipe relies on being able to go from stovetop to oven seamlessly. Check your cookware first.
• Mistake: Skipping the sear on the chicken. That initial sear isn’t just for color; it builds a ton of flavor on the chicken itself and creates fond in the pan that the corn cooks in. Don’t rush this step.
• Mistake: Adding the sauce ingredients cold to the hot pan. By mixing the sauce in a separate bowl first, you allow the flavors to meld and you bring it closer to room temperature, which prevents the dish from cooling down too much when you combine everything.

Expert Tips

• Tip: Get a real char on that corn. After you add the corn to the skillet, resist the urge to stir it constantly. Let it sit for a minute or two to develop those beautiful, slightly blackened bits. This deepens the smoky flavor immensely and mimics the taste of grilled corn.
• Tip: Let your chicken come to room temp. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, preventing a burnt outside and raw inside situation. It’s a small step with a big payoff.
• Tip: Customize your heat level. The jalapeño and cayenne are your dials. For mild, remove all jalapeño seeds and ribs and skip the cayenne. For fiery, leave the seeds in and don’t hold back on the cayenne. You’re in control.
• Tip: Make the sauce ahead. You can mix the mayonnaise, cotija, spices, and lime juice a day in advance and store it in the fridge. The flavors will have even more time to get to know each other, making the final dish even better.

FAQs

Can I make this dish ahead of time?
You can absolutely prep components ahead! Cook the chicken and corn mixture, let them cool separately, and store them in the fridge. Make the sauce and keep it in a jar. When ready to eat, gently reheat the chicken and corn in a skillet, then stir in the sauce and warm through. The texture is best fresh, but it still makes for fantastic leftovers.

What can I use instead of mayonnaise? I’m not a fan.
No problem! Greek yogurt or Mexican crema are fantastic, tangy substitutes. The sauce will be a bit thinner with crema, but the flavor is outstanding. If using Greek yogurt, just be careful not to let it boil violently in the oven, as it can sometimes separate.

Is this recipe spicy?
As written, it has a mild to medium kick. The primary heat comes from the jalapeño (with seeds removed) and a hint of cayenne. It’s more about flavor depth than pure heat. To make it completely mild, use a pinch of regular paprika instead of cayenne and skip the fresh jalapeño altogether.

Can I use canned corn?
You can, but be warned—canned corn tends to be much softer and can make the final dish a bit mushy and overly sweet. If it’s your only option, drain and rinse it very well, then pat it extremely dry with paper towels before adding it to the hot skillet.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is gently in a skillet over low heat, maybe with a tiny splash of water or chicken broth to loosen the sauce. The microwave can work in a pinch, but it might make the chicken a little rubbery.