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Mexican Street Corn Chicken

Mexican Street Corn Chicken

5 from 2 votes
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Ingredients
 

  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 cups corn kernels fresh, frozen, or canned and drained
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup crumbled cotija cheese or feta cheese
  • 1 clove garlic minced
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño finely chopped (optional, for added heat)
  • Extra lime wedges for serving

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Season the Chicken: In a small bowl, mix together the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts.
  • Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts to the skillet and sear for 3-4 minutes on each side, until they are golden brown.
  • Prepare the Corn Mixture: While the chicken is searing, in a medium bowl, combine the corn kernels, mayonnaise, sour cream or crema, crumbled cotija cheese, minced garlic, lime juice, chopped cilantro, and jalapeño (if using). Mix well to combine.
  • Top the Chicken: Once the chicken breasts are seared, remove the skillet from heat. Spoon the corn mixture evenly over the top of each chicken breast.
  • Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the corn mixture is heated and slightly bubbly.
  • Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Serve the Mexican Street Corn Chicken hot, garnished with extra lime wedges and additional chopped cilantro if desired.