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Close up of sliced baked chicken breast topped with charred elote corn, queso fresco, and a lime wedge
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Mexican Street Corn Chicken Bake

This Mexican Street Corn Chicken Bake layers charred corn mixed with a creamy lime and chili sauce over seasoned chicken breasts and bakes until tender. Browning the corn first keeps the topping thick and concentrated instead of watery, giving you the flavor of elote in a full dinner.
Prep Time15 minutes
Cook Time40 minutes
Course: Chicken Recipes, dinner
Cuisine: American, Mexican
Keyword: chicken, corn, elote
Servings: 4 servings
Calories: 525kcal
Author: Trisha Haas - Salty Side Dish

Equipment

  • Cast Iron Skillet

Ingredients

For the Street Corn Topping

  • 1 tablespoon olive oil
  • 2 cans 15 oz each corn drained very well
  • 1/4 cup sour cream
  • 1/4 cup real mayonnaise
  • Juice of half a lime
  • 1 1/2 teaspoons chili powder

For the Chicken

  • 2 pounds chicken breast about 3 to 4 fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper

For Finishing

  • Crumbled queso fresco
  • Chopped fresh parsley or cilantro optional

Instructions

  • Preheat oven to 350°F.
  • Heat olive oil in an ovenproof skillet over medium high heat. Add the drained corn in a single layer. Let it sit undisturbed for 2 to 3 minutes before stirring so it browns properly. Continue cooking for 10 to 15 minutes total until kernels develop golden brown spots.
  • Drain the corn thoroughly before cooking. If it is wet, it will steam instead of brown. If using frozen corn, thaw completely and pat dry before adding to the skillet. Remove corn from skillet and place into a mixing bowl.
  • Add sour cream, mayonnaise, lime juice, and chili powder to the bowl with the corn. Stir until combined.
  • In the same skillet, add chicken breasts. Season evenly with garlic powder, salt, and cayenne pepper. If the breasts are thick, pound or butterfly them so they cook evenly. Spread the corn mixture evenly over the chicken.
  • Bake for 30 to 40 minutes, or until the internal temperature reaches 165°F in the thickest part of the chicken. Begin checking at 30 minutes since thickness will affect timing. Boneless skinless chicken thighs can be used instead, but may require slightly longer cooking time.
  • Let rest for 5 minutes before serving. Top with crumbled queso fresco and chopped parsley or cilantro. Cotija can replace queso fresco for a saltier finish.

Nutrition

Serving: 1chicken breast | Calories: 525kcal