If you’re craving a vibrant, flavor-packed meal that feels like a celebration on a plate, you’re going to love the Mexican Street Corn Baked Chicken: One-Pan Fiesta Recipe. This dish masterfully combines tender, juicy chicken with the irresistible creaminess and zest of Mexican street corn, all cooked together in a single pan for maximum ease and flavor. Every bite bursts with the tangy lime, smoky spices, and fresh cilantro that make this recipe such a standout crowd-pleaser. It’s perfect for busy weeknights or when you want to impress without much fuss.
Ingredients You’ll Need
Keeping the ingredients simple is the secret to this recipe’s success. Each one is carefully chosen to add a burst of flavor, texture, or color, making this dish a well-rounded fiesta for your taste buds.
- 2 lbs boneless, skinless chicken breasts or thighs: The star protein that soaks up all the seasoning and juices beautifully.
- 2 teaspoons taco seasoning: Adds a perfect blend of smoky and spicy notes, essential for authentic Mexican vibes.
- 12 cups corn (fresh or frozen): Brings natural sweetness and a satisfying bite that mimics classic street corn.
- 2/3 cup mayonnaise: Provides creamy richness and helps bind the flavors together.
- 2/3 cup sour cream: Adds tanginess and smooth texture, balancing the spices.
- 4 tablespoons lime juice (about 2 limes): Brightens the dish with zesty citrus punch.
- Salt, black pepper, and chili powder or cayenne: Seasoning essentials that elevate every element.
- 1 cup cotija or feta cheese, crumbled: Offers a salty, crumbly finish reminiscent of traditional Mexican street corn.
- 4 tablespoons chopped cilantro: Brings fresh herbaceous brightness to the final dish.
- Optional twist—1 chopped jalapeño and 1/2 teaspoon smoked paprika: For those who adore a smoky, spicy kick.
How to Make Mexican Street Corn Baked Chicken: One-Pan Fiesta Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). This temperature is just right for achieving a golden bake on the chicken without drying it out, setting the perfect stage for the flavors to meld.
Step 2: Season the Chicken
Generously coat the chicken breasts or thighs with taco seasoning, salt, pepper, and a sprinkle of chili powder. This seasoning blend will create a flavorful crust that locks in moisture and adds that irresistible savory layer.
Step 3: Sear the Chicken
Warm an oven-safe skillet over medium heat with a drizzle of oil. Sear the chicken for 2 to 3 minutes on each side to develop a beautiful golden-brown exterior. This step adds texture and depth before the oven baking.
Step 4: Sauté the Corn
Using the same skillet, toss in your corn and sauté it for about 5 minutes. The goal is to get some nice, light charring, which infuses a subtle smoky sweetness that mimics the traditional street corn flavor.
Step 5: Mix the Creamy Sauce
In a small bowl, blend mayonnaise, sour cream, lime juice, and a pinch of chili powder. This luscious sauce is the magic that pulls the dish together, offering creamy, tangy pockets of flavor to every bite.
Step 6: Combine Chicken and Corn
Stir half of the creamy sauce into the corn mixture directly in the skillet. Then, nestle the seared chicken pieces back on top, spreading the remaining sauce over them. This layering ensures each element shines in harmony during baking.
Step 7: Bake to Perfection
Place the skillet uncovered in the oven and bake for 20 to 25 minutes. Check that the chicken reaches an internal temperature of 165°F to ensure juicy, safe-to-eat meat. The heat will meld the flavors and thicken the sauce nicely.
Step 8: Garnish and Serve
Once baked, remove from the oven and immediately sprinkle with crumbled cotija or feta cheese and fresh cilantro. Finish with a fresh squeeze of lime to brighten and elevate that celebratory Mexican street corn flair.
How to Serve Mexican Street Corn Baked Chicken: One-Pan Fiesta Recipe
Garnishes
To add an extra pop of texture and flavor, sprinkle some additional chopped jalapeño or a dash of smoked paprika right before serving. A few lime wedges on the side are also perfect for guests to add their own citrus twist.
Side Dishes
This one-pan fiesta recipe pairs wonderfully with simple sides like warm tortillas, cilantro-lime rice, or a crisp green salad to keep things fresh and balanced. Black beans or a light avocado salsa would also complement the flavors beautifully.
Creative Ways to Present
Serve the chicken and corn directly from the skillet for a casual family-style meal. Alternatively, plating the chicken atop a bed of fluffy quinoa or even stuffing it inside a warm pita or taco shell can turn this dish into a fun handheld feast perfect for gatherings or meal prep.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them into an airtight container and refrigerate for up to 3 days. The creamy sauce may thicken but the flavors continue to deepen, making for a delicious next-day meal.
Freezing
This dish freezes well, just keep it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor of the chicken and corn mixture.
Reheating
Reheat leftovers gently in the oven or microwave until warmed through. Cover loosely with foil when using the oven to prevent drying out, and add a splash of water or broth if needed to keep the corn creamy and moist.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more forgiving and flavorful, making them an excellent choice if you prefer juicy meat that stays tender during baking.
Is fresh corn better than frozen for this recipe?
Both work well; fresh corn offers a bit more sweetness and crunch, especially when lightly charred. Frozen corn is a convenient and tasty alternative, especially when fresh corn is out of season.
Can I make this dish gluten-free?
Yes! This recipe naturally avoids gluten as long as your taco seasoning and other ingredients are certified gluten-free. Always check labels to be sure.
What can I substitute for cotija cheese?
If cotija is hard to find, feta cheese is a great substitute. It brings a similar crumbly texture and salty tang that complements the dish wonderfully.
Can I add more vegetables to this recipe?
Definitely! Diced bell peppers, cherry tomatoes, or even chopped zucchini can be sautéed with the corn for extra color, nutrition, and flavor variety.
Final Thoughts
You really can’t go wrong with the Mexican Street Corn Baked Chicken: One-Pan Fiesta Recipe. It checks all the boxes: simple prep, vibrant flavors, and a comforting yet exciting meal all cooked in one pan. Whether it’s a busy weeknight or a weekend gathering, this dish will quickly become a favorite go-to for bringing bold Mexican street food vibes right to your own table. Give it a try and get ready to fall in love with a new easy dinner tradition!
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Mexican Street Corn Baked Chicken: One-Pan Fiesta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Street Corn Baked Chicken is a vibrant, one-pan dinner recipe combining tender chicken breasts or thighs with flavorful Mexican street corn. The creamy, tangy sauce made with mayonnaise, sour cream, and lime juice perfectly complements the spicy and smoky notes. Baked to juicy perfection and topped with salty cotija cheese and fresh cilantro, this dish brings a fiesta of flavors to your table with minimal cleanup.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 teaspoons taco seasoning
- Salt, black pepper, and chili powder or cayenne to taste
- 1–2 tablespoons cooking oil (for searing)
Corn Mixture
- 12 cups corn (fresh or frozen)
- 2/3 cup mayonnaise
- 2/3 cup sour cream
- 4 tablespoons lime juice (juice of about 2 limes)
- Pinch of chili powder
- Optional: 1 chopped jalapeño
- Optional: 1/2 teaspoon smoked paprika
Toppings
- 1 cup cotija or feta cheese, crumbled
- 4 tablespoons chopped cilantro
- Extra lime wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C), preparing it to bake the assembled chicken and corn for a juicy finish.
- Season the Chicken: Pat the chicken dry and season it evenly with taco seasoning, salt, black pepper, and a sprinkle of chili powder for a balanced kick of heat.
- Sear the Chicken: Heat a large oven-safe skillet over medium heat and add 1 to 2 tablespoons of cooking oil. Sear the chicken breasts or thighs for 2 to 3 minutes on each side until golden brown. Remove the chicken and set it aside temporarily.
- Sauté the Corn: In the same skillet, add the corn (and optional jalapeño and smoked paprika if using) and sauté for about 5 minutes, stirring occasionally, until the corn is lightly charred and fragrant.
- Prepare the Creamy Sauce: In a small bowl, combine mayonnaise, sour cream, lime juice, and a pinch of chili powder. Mix well, then stir half of this creamy mixture into the sautéed corn to infuse it with zesty creaminess.
- Assemble the Dish: Nestle the seared chicken back into the skillet, resting it on top of the creamy corn mixture. Spread the remaining sauce evenly over the chicken breasts for extra moisture and flavor.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Finish and Serve: Remove the skillet from the oven. Top the chicken and corn with crumbled cotija cheese and chopped cilantro. Serve with fresh lime wedges for squeezing over the top, enhancing the vibrant flavors.
Notes
- Use fresh or frozen corn depending on availability. Frozen corn may need less sauté time.
- To make the dish spicier, add extra chili powder or include the optional chopped jalapeño.
- This recipe works well with either chicken breasts or thighs; thighs will be more tender and flavorful.
- If you don’t have cotija cheese, feta is a great substitute for that salty crumbly texture.
- Use an oven-safe skillet such as cast iron to simplify cooking; otherwise, transfer the mixture to a baking dish before baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
