This Mexican Street Corn Chicken transforms the vibrant flavors of elote into a satisfying main course. It features juicy chicken coated in a creamy, tangy sauce with charred corn, cotija cheese, and lime. It’s a fiesta of flavor that’s perfect for any night of the week.
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Why You’ll Love This Mexican Street Corn Chicken
- Flavor Fiesta: Perfect balance of creamy, tangy, smoky, and spicy in every bite.
- Simple & Quick: A straightforward, one-pan meal ready in under an hour.
- Versatile Serving: Serve over rice, in tacos, on salads, or in next-day quesadillas.
- Crowd-Pleasing: Universally appealing—mild enough for kids, zesty enough for adults.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
- 1/2 cup mayonnaise or Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño, seeds removed and finely diced
- 2 tbsp fresh lime juice
- 1 lime, cut into wedges for serving
Tools: A large, oven-safe skillet, tongs, a small mixing bowl
Notes: The quality of your corn and cotija cheese really makes a difference here. If you can get fresh corn and char it a bit in the skillet, you’ll unlock a wonderful smoky sweetness. And cotija’s salty, crumbly texture is irreplaceable—it’s the soul of the dish!
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thickness Matters. If your chicken breasts are very thick, consider pounding them to an even 1-inch thickness. This ensures they cook through evenly and stay juicy, without the outside getting overdone.
- To Char or Not to Char? For the most authentic elote flavor, let your corn kernels get a little color in the hot skillet. That slight char adds a smoky depth that really elevates the entire dish from good to unforgettable.
- Don’t Skip the Fresh Lime. The lime juice is not just a garnish—it’s a crucial ingredient that cuts through the richness of the sauce. Always use fresh juice; the bottled stuff just doesn’t have the same bright, zesty punch.
- Spice Level is Yours to Control. The jalapeño and chili powder provide a gentle heat. For a milder dish, remove all the seeds and ribs from the jalapeño. For more fire, leave some in or add a pinch of cayenne to the spice rub.
How to Make Mexican Street Corn Chicken
Step 1: First, let’s get our chicken ready for its flavor bath. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful sear. In a small bowl, mix together the chili powder, smoked paprika, garlic powder, salt, and black pepper. Drizzle one tablespoon of the olive oil over the chicken and then rub the spice mixture all over, making sure every inch is coated. You’ll notice the color transform immediately into a warm, inviting red.
Step 2: Now, heat your large, oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil. Once the oil is shimmering, carefully place the chicken in the pan. You should hear a satisfying sizzle. Cook for about 5-7 minutes per side, without moving it, until you get a gorgeous golden-brown crust. The chicken won’t be fully cooked yet, and that’s perfect—it’s going to finish in the oven. Remove the chicken from the skillet and set it on a clean plate for a moment.
Step 3: Into that same skillet, add your corn kernels. You might not need extra oil. Let the corn cook, stirring occasionally, for about 5-7 minutes. You’re looking for some of the kernels to become lightly browned and maybe even pop a little. That’s where the magic happens—that toasted, smoky flavor is the heart of street corn. Your kitchen will smell absolutely incredible right about now.
Step 4: While the corn is cooking, let’s whip up the iconic sauce. In your mixing bowl, combine the mayonnaise (or crema), the 1/2 cup of crumbled cotija cheese, most of the chopped cilantro (save a little for garnish!), the diced jalapeño, and the fresh lime juice. Stir it all together until it’s well-combined and creamy. Taste it! This is your chance to adjust—maybe a pinch more salt or another squeeze of lime.
Step 5: Time to bring it all together. Reduce the heat under the skillet to low. Pour the creamy sauce over the toasted corn and stir gently until every kernel is coated and the sauce is warmed through. Now, nestle the seared chicken breasts back into the skillet, right into the bed of saucy corn.
Step 6: If your skillet is oven-safe, you can pop the whole thing into a preheated 375°F (190°C) oven for about 10-12 minutes to finish cooking the chicken. If not, just cover the skillet and let it simmer on the stovetop over low heat for the same amount of time. The chicken is done when it reaches an internal temperature of 165°F (74°C). The sauce will be bubbly and the chicken incredibly juicy.
Step 7: The final flourish! Pull the skillet out of the oven (carefully, with an oven mitt!). Garnish the whole beautiful dish with the remaining cotija cheese, the rest of the fresh cilantro, and an extra dusting of chili powder. Serve immediately with lime wedges on the side for that essential squeeze of bright acidity.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended as the creamy sauce may separate upon thawing.
- Reviving: Reheat gently in a skillet over low heat or in a 300°F oven with a splash of water or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- Cilantro Lime Rice — The fresh, zesty rice is the perfect fluffy base to soak up all that incredible creamy sauce from the chicken and corn.
- A Simple Black Bean Salad — Toss black beans with red onion, cilantro, and a lime vinaigrette for a cool, protein-packed side that complements the warm, rich main.
- Warm Flour Tortillas — Let everyone make their own soft tacos at the table. It’s interactive, fun, and a fantastic way to enjoy every last bit of the meal.
Drinks
- A Classic Margarita — The tangy lime and tequila cut through the richness of the dish beautifully, making for a truly festive pairing.
- Mexican Coke — Made with real cane sugar, its crisp, less-syrupy sweetness is a nostalgic and delightful contrast to the spicy, creamy flavors.
- Jamaica (Hibiscus) Iced Tea — This tart, vibrant, and refreshing drink balances the dish’s creaminess and adds a stunning pop of color to your table.
Something Sweet
- Churros with Chocolate Sauce — You can’t go wrong with this classic. The crispy, cinnamon-sugared dough dipped in rich chocolate is the ultimate celebratory finish.
- Mango Sorbet — Light, fruity, and refreshing, it cleanses the palate and provides a sweet, tropical note without feeling too heavy after a robust meal.
- Tres Leches Cake — For a truly decadent end, the moist, milky cake is a beloved dessert that feels special and indulgent.
Top Mistakes to Avoid
- Overcooking the Chicken. This is the quickest way to end up with dry, tough meat. Remember, the chicken continues to cook a little after it comes out of the oven. Use a meat thermometer and pull it at 165°F for perfect juiciness.
- Adding the Sauce Too Early. If you add the creamy sauce at the same time as the raw corn and let it cook for too long, it can break or become greasy. The trick is to toast the corn first, then just warm the sauce through at the end.
- Using Pre-Shredded Cheese. Pre-shredded cheeses contain anti-caking agents that prevent them from melting and integrating into the sauce properly. Always buy a block of cotija and crumble it yourself for the best texture and flavor.
- Skipping the Sear on the Chicken. That initial sear in the hot skillet isn’t just for color—it creates a flavorful crust through the Maillard reaction. If you just bake it, you’ll miss out on a huge layer of depth.
Expert Tips
- Tip: For an extra layer of smoky flavor, try grilling the chicken instead of pan-searing it. You’ll get those beautiful grill marks and a char that pairs phenomenally well with the corn.
- Tip: If you want a slightly lighter sauce, you can substitute half of the mayonnaise with Greek yogurt or sour cream. It will still be wonderfully creamy but with a welcome tang.
- Tip: Let the chicken rest for 5-10 minutes after cooking before slicing into it. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and flavorful.
- Tip: If you’re using frozen corn, make sure it’s completely thawed and patted dry. Excess water will steam the corn instead of letting it get that desirable toasted char in the pan.
FAQs
Can I make this Mexican Street Corn Chicken ahead of time?
You can absolutely prep components ahead! Season the chicken and keep it covered in the fridge for up to a day. You can also mix the sauce (without the lime juice) and store it separately. I’d add the lime juice fresh right before assembling to keep it bright. The corn is best cooked fresh, but you can chop the cilantro and jalapeño in advance. Assemble and cook when you’re ready to eat for the best texture.
What can I use if I can’t find cotija cheese?
No worries, this happens! The best substitutes are other salty, crumbly cheeses. Feta cheese is your closest bet, though it’s a bit tangier. Queso fresco is another good option, though it’s milder, so you might want to add a touch more salt. Parmesan, while not traditional, can work in a pinch for its salty, umami quality.
Is this dish very spicy?
As written, it has a very mild to medium heat level that most people find enjoyable. The chili powder provides warmth, and the fresh jalapeño (with seeds removed) adds a gentle kick. The creamy sauce does a great job of balancing it out. For zero heat, omit the jalapeño entirely. For more fire, add a pinch of cayenne to the spice rub or use a serrano pepper instead.
Can I use chicken thighs instead of breasts?
Yes, and many people prefer them! Chicken thighs are more forgiving and stay incredibly juicy. Just adjust the cooking time slightly, as they may take a few minutes longer to cook through. The rich flavor of thighs pairs wonderfully with the bold elote sauce.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using a skillet over low heat or the oven at a low temperature (around 300°F). The microwave can cause the sauce to separate and the chicken to become rubbery. A gentle reheat on the stovetop with a tiny splash of water or broth will bring it back to life beautifully.
Mexican Street Corn Chicken
Make this easy Mexican Street Corn Chicken recipe for a creamy, tangy, and smoky one-pan meal. Ready in 40 minutes! Get the full recipe now.
Ingredients
For the chicken and spice rub:
-
4 boneless, skinless chicken breasts (or thighs)
-
2 tbsp olive oil (divided)
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
1/2 tsp garlic powder
-
Salt and black pepper (to taste)
For the corn and sauce:
-
3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
-
1/2 cup mayonnaise or Mexican crema
-
1/2 cup crumbled cotija cheese (plus more for garnish)
-
1/4 cup finely chopped fresh cilantro
-
1 jalapeño (seeds removed and finely diced)
-
2 tbsp fresh lime juice
-
1 lime (cut into wedges for serving)
Instructions
-
First, let's get our chicken ready for its flavor bath. Pat the chicken breasts completely dry with paper towels—this is the secret to getting a beautiful sear. In a small bowl, mix together the chili powder, smoked paprika, garlic powder, salt, and black pepper. Drizzle one tablespoon of the olive oil over the chicken and then rub the spice mixture all over, making sure every inch is coated. You’ll notice the color transform immediately into a warm, inviting red.01
-
Now, heat your large, oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil. Once the oil is shimmering, carefully place the chicken in the pan. You should hear a satisfying sizzle. Cook for about 5-7 minutes per side, without moving it, until you get a gorgeous golden-brown crust. The chicken won't be fully cooked yet, and that's perfect—it's going to finish in the oven. Remove the chicken from the skillet and set it on a clean plate for a moment.02
-
Into that same skillet, add your corn kernels. You might not need extra oil. Let the corn cook, stirring occasionally, for about 5-7 minutes. You’re looking for some of the kernels to become lightly browned and maybe even pop a little. That’s where the magic happens—that toasted, smoky flavor is the heart of street corn. Your kitchen will smell absolutely incredible right about now.03
-
While the corn is cooking, let’s whip up the iconic sauce. In your mixing bowl, combine the mayonnaise (or crema), the 1/2 cup of crumbled cotija cheese, most of the chopped cilantro (save a little for garnish!), the diced jalapeño, and the fresh lime juice. Stir it all together until it’s well-combined and creamy. Taste it! This is your chance to adjust—maybe a pinch more salt or another squeeze of lime.04
-
Time to bring it all together. Reduce the heat under the skillet to low. Pour the creamy sauce over the toasted corn and stir gently until every kernel is coated and the sauce is warmed through. Now, nestle the seared chicken breasts back into the skillet, right into the bed of saucy corn.05
-
If your skillet is oven-safe, you can pop the whole thing into a preheated 375°F (190°C) oven for about 10-12 minutes to finish cooking the chicken. If not, just cover the skillet and let it simmer on the stovetop over low heat for the same amount of time. The chicken is done when it reaches an internal temperature of 165°F (74°C). The sauce will be bubbly and the chicken incredibly juicy.06
-
The final flourish! Pull the skillet out of the oven (carefully, with an oven mitt!). Garnish the whole beautiful dish with the remaining cotija cheese, the rest of the fresh cilantro, and an extra dusting of chili powder. Serve immediately with lime wedges on the side for that essential squeeze of bright acidity.07
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