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
Scale
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.
