For busy weeknight meals it’s hard to beat something that’s as easy as placing chicken into a pan, topping it with something tasty and throwing it into the oven! This version is inspired by the flavours of elote, aka Mexican corn on the cob, where corn is smothered in butter, mayonnaise, lime juice and chili powder. This recipe is as easy to make as placing the chicken in a baking pan and topping with corn mixed with mayonnaise, sour cream, and lime juice before topping with cheese and baking. While in season, fresh corn off the cob is amazing and otherwise frozen or canned corn also work well!
Mexican Street Corn Baked Chicken
One-pan baked chicken covered in corn with all of the flavours of Mexican street corn!
- 1 pound boneless and skinless chicken breasts (or thighs)
- 1 teaspoon taco seasoning
- 6 cups corn (fresh or frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons lime juice
- salt, pepper and chili powder (or cayenne) to taste
- 1/2 cup cotija (or feta), crumbled
- 2 tablespoons cilantro, chopped
- Place the chicken in a large baking dish, such as an 8×12 pan, and sprinkle on tha taco seasoning.
- Mix the corn, mayonnaise, sour cream, lime juice, salt, pepper and chili powder and pour over the chicken in the pan before topping with cheese.
- Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 minutes, before sprinkling on the cilantro and enjoying!
Option: Add sliced or diced jalapenos.
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Mexican Street Corn Nachos
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Mexican Corn Salad Dip
Mexican Street Corn Soup
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Spinach and Artichoke Baked Chicken
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Suzanne E Pena says
can i use thin chicken breasts and, if so, will the baking time be reduced?
Yes you can use thinner chicken breasts and the baking time would be less, depending on the thickness, maybe about 20-25 minutes.