Description
This Street Corn Chicken Bake brings the bold, vibrant flavors of Mexican elote to your dinner table in an easy, one-pan format. Tender, pan-seared chicken breasts are smothered in a creamy, zesty corn topping made with lime, smoky paprika, and chili powder. Topped with salty cotija cheese and fresh cilantro, this high-protein meal is a crowd-pleasing weeknight dinner that tastes like a summer fiesta.
Ingredients
For the Chicken
- 4 chicken breasts, boneless and skinless
- 1 tablespoon oil (for searing)
- Salt and pepper to taste
For the Mexican Street Corn Mixture
- 3 cups sweet corn (canned and drained, or frozen and thawed)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
For Serving
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
Instructions
Step 1: Mix the Topping
In a large bowl, whisk together the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and optional cayenne pepper until the corn is thoroughly and evenly coated.
Step 2: Sear the Chicken
Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat oil in a nonstick skillet over medium heat and brown the chicken for 3-5 minutes per side until a golden-brown crust forms. The chicken does not need to be cooked through at this stage.
Step 3: Assemble the Bake
Transfer the browned chicken breasts to a casserole dish. Spread the creamy corn mixture generously and evenly over the top of each breast, ensuring the meat is well-covered to lock in moisture.
Step 4: Bake
Place the dish in the oven preheated to 350°F and bake for 30 to 40 minutes. Use a meat thermometer to ensure the thickest part of the chicken reaches an internal temperature of 165°F.
Step 5: Garnish and Serve
Remove from the oven and immediately sprinkle with the crumbled cotija cheese and fresh chopped cilantro. Serve warm.
Notes
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the oven at 325°F or use the microwave at 50% power to prevent the chicken from becoming rubbery.
Cheese Substitution: If Cotija cheese is unavailable, Feta cheese is an excellent alternative. It provides a similar salty, crumbly profile that complements the sweet corn perfectly.
Pro Moisture Tip: Covering the chicken completely with the corn mixture acts as an insulator during the baking process. This ‘blanket’ effect traps steam, ensuring the chicken stays succulent and juicy even at higher temperatures.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 485
- Sugar: 8g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 135mg
Keywords: street corn chicken bake, mexican elote chicken, healthy chicken casserole, one pan mexican dinner, creamy corn chicken, baked chicken breast recipes