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Mexican Street Corn Chicken

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Mexican Street Corn Chicken is a delicious fusion of tender, juicy chicken breasts topped with a creamy, tangy, and spicy elote-inspired sauce. With flavors of chili, lime, and cotija cheese, this dish is a delightful way to enjoy the classic taste of Mexican street corn in a hearty, satisfying meal.

Ingredients

Scale
For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
For the Sauce:
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Greek yogurt
  • 1/2 cup cotija cheese (or feta, as a substitute), crumbled
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp chili powder
  • Salt and pepper to taste
For Garnish:
  • Fresh cilantro, chopped
  • Extra cotija cheese
  • Lime wedges

Instructions

  1. Prepare and Cook the Chicken:
    • Preheat oven to 375°F (190°C).
    • In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
    • Rub the chicken breasts with olive oil, then season evenly with the spice mixture.
    • Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  2. Make the Sauce:
    • While the chicken bakes, heat a small skillet over medium heat and lightly char the corn kernels for 3–5 minutes.
    • In a bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Stir in the charred corn.
  3. Assemble the Dish:
    • Remove the chicken from the oven and spoon the prepared corn sauce generously over each piece.
  4. Garnish and Serve:
    • Garnish with additional cotija cheese, fresh cilantro, and a squeeze of lime juice. Serve warm with rice, a side salad, or tortilla chips.

Notes

  • For a spicier kick, add a dash of cayenne pepper to the corn sauce.
  • Substitute chicken breasts with chicken thighs if preferred; adjust cooking time accordingly.
  • This dish pairs wonderfully with a side of black beans or Mexican rice.

Find it online: https://ukfinda.com/mexican-street-corn-chicken/