Mexican Street Corn Baked Chicken (Easy & Cheesy)
This Mexican Street Corn Baked Chicken is a flavor-packed, oven-baked twist on elote! Juicy chicken meets a creamy, cheesy corn topping. Beginner-friendly and perfect for weeknight dinners.
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 8x12 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
Tip: Use chicken thighs for extra tenderness.
Variation: Add jalapeños to spice up your Mexican Street Corn Baked Chicken.
Variation: Add jalapeños to spice up your Mexican Street Corn Baked Chicken.