If you’re craving something bold, cheesy, and comforting, Mexican Street Corn Baked Chicken is about to become your go-to dinner. Inspired by Mexico’s beloved elote, this oven-baked dish pairs juicy chicken with a creamy, tangy corn topping that gets beautifully golden as it bakes. It’s warm, zesty, and full of personality—perfect for busy weeknights or a casual weekend dinner. With minimal prep and big flavor, it’s a no-fuss favorite that brings a street food twist to your table. Trust me, you’ll be scooping up every last bit.
Why You’ll Love This Mexican Street Corn Baked Chicken
You’ll fall in love with this Mexican Street Corn Baked Chicken because it checks all the boxes:
- Bursting with Flavor: That creamy corn topping delivers bold, elote-style taste in every bite.
- Easy to Prepare: Simple ingredients, one baking dish, and barely any cleanup.
- Customizable Heat: Keep it mild or add jalapeños and chili powder for a kick.
- Versatile Cuts: Works with both chicken breasts and thighs—your call!
The Story Behind Mexican Street Corn Baked Chicken
This dish combines cultural roots with kitchen ease. Here’s why it’s so special:
- Inspired by Elote: Classic Mexican street corn grilled on the cob with mayo, cheese, and lime.
- Fusion Style: It marries the concept of baked chicken with that crave-worthy street corn flavor.
- Family Favorite: Creamy, cheesy, and a bit spicy—great for kids and adults alike.
- Pantry-Friendly: Uses ingredients you likely already have on hand.
Key Ingredients in Mexican Street Corn Baked Chicken
- Boneless, Skinless Chicken – Acts as the protein base, soaking up all the corn topping.
- Taco Seasoning – Adds instant smoky, savory flavor to the chicken.
- Corn (Fresh or Frozen) – Sweet, juicy kernels make up the bulk of the topping.
- Mayonnaise & Sour Cream – Bring the creamy elote-style richness.
- Lime Juice – Brightens and balances the creamy and spicy flavors.
- Cotija (or Feta) Cheese – Salty, crumbly goodness to tie it all together.
- Cilantro – Adds a fresh, herby finish just before serving.
- Optional Add-Ins – Sliced jalapeños or green onions for extra spice and crunch.
How to Make Mexican Street Corn Baked Chicken
- Preheat and Prep
Preheat your oven to 350°F (180°C). Lightly grease an 8×12 baking dish or use cooking spray. - Season the Chicken
Place the chicken breasts or thighs in the dish. Sprinkle taco seasoning evenly over them. - Mix the Corn Topping
In a large bowl, combine corn, mayonnaise, sour cream, lime juice, salt, pepper, and chili powder (or cayenne). Stir until fully coated. - Assemble the Dish
Pour the creamy corn mixture over the chicken, spreading it out to coat each piece. - Add the Cheese
Sprinkle crumbled cotija (or feta) cheese evenly over the top. - Bake
Place the dish in the oven and bake uncovered for 25–35 minutes, or until the chicken is cooked through and juices run clear. - Garnish
Remove from the oven and top with freshly chopped cilantro. Add jalapeños or green onions if desired. - Serve and Enjoy
Let it cool for a few minutes before serving to allow the flavors to meld.
Mexican Street Corn Baked Chicken Tips and Twists
Boost flavor and fun with these simple suggestions:
Cooking Tips:
- Use chicken thighs for extra moisture and richness.
- Taste the corn topping before adding it—you can adjust spice levels easily.
- Frozen corn works great—just thaw and drain well first.
- Add green onions for a bit of bite and freshness.
- Bake uncovered to let the top get beautifully golden.
Variations:
- Make it Spicy: Add sliced jalapeños or a pinch of cayenne to the topping.
- Go Vegetarian: Swap chicken for roasted cauliflower or tofu.
- Low-Carb Option: Serve it over sautéed zucchini noodles or cauliflower rice.
Storage, Reheating, and Make-Ahead Tips
Here’s how to keep the flavor fresh:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F or in the microwave in 30-second intervals until warm.
- Make-Ahead: Mix the corn topping and season the chicken a day in advance. Assemble and bake when ready.
Serving Suggestions for Mexican Street Corn Baked Chicken
Complete your meal with these perfect pairings:
- Cilantro Rice or Spanish Rice – Balances the creamy topping with savory grains.
- Black Beans or Refried Beans – Adds protein and earthy flavor.
- Tortilla Chips or Warm Flour Tortillas – Use them to scoop up every bite.
- Mexican Slaw – Crunchy, tangy contrast to the rich corn.
- Margaritas or Sparkling Limeade – Refreshing drinks to complement the spice.
Frequently Asked Questions
Can I use frozen corn?
Absolutely—just thaw it first and drain any excess moisture.
What if I don’t have cotija?
Feta is a great substitute, or try grated Parmesan for a saltier bite.
Can I make this dairy-free?
Use plant-based mayo and sour cream alternatives, and skip the cheese or use vegan cheese.
Can I double the recipe?
Yes! Use a larger baking dish and increase the cook time slightly.
Does it reheat well?
Yes! The topping may soften, but the flavor stays fantastic.
Enjoy Your Mexican Street Corn Baked Chicken
You’re just one pan away from a fiesta of flavor with this Mexican Street Corn Baked Chicken. It’s cheesy, creamy, and spiced just right—perfect for beginner home cooks who want something easy but impressive. Whether you stick to the original or add your own twist, this dish guarantees satisfied smiles around the table. Give it a try and let your oven do the heavy lifting tonight.
Explore More Recipes to Serve with This Dish
Looking for perfect pairings or something to sweeten the end of your meal? Try these:
- Deviled Egg Pasta Salad – A creamy and tangy salad that complements the baked chicken’s richness.
- Grilled Chicken Wraps – Great for using leftovers in a fresh new way.
- Refreshing Peach Lemonade – The bright citrus flavors are the perfect match for the spice and creaminess.
- Blueberry Bread Pudding – A warm, fruity dessert to finish things off.
Mexican Street Corn Baked Chicken (Easy & Cheesy)
Ingredients
- 1 pound boneless skinless chicken breasts or thighs
- 1 teaspoon taco seasoning
- 6 cups corn fresh or frozen
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lime juice
- Salt to taste
- Pepper to taste
- Chili powder or cayenne to taste
- 1/2 cup cotija or feta cheese crumbled
- 2 tablespoons fresh cilantro chopped
- Optional: sliced green onions
- Optional: sliced or diced jalapeños
Instructions
- Preheat your oven to 350°F (180°C). Grease an 8×12 baking dish.
- Place chicken in the dish and sprinkle with taco seasoning.
- In a bowl, mix corn, mayonnaise, sour cream, lime juice, salt, pepper, and chili powder.
- Pour the corn mixture evenly over the chicken.
- Top with crumbled cotija or feta cheese.
- Bake uncovered for 25–35 minutes, until chicken is fully cooked.
- Sprinkle with fresh cilantro before serving.
- Add optional green onions or jalapeños if desired.
Notes
Variation: Add jalapeños to spice up your Mexican Street Corn Baked Chicken.