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Mexican Street Corn Chicken

Mexican Street Corn Chicken

Mexican Street Corn Chicken is your new weeknight dinner hero, offering an explosion of authentic Elote flavors without the fuss. This easy recipe transforms tender chicken into a Mexican street corn delight, perfect for a quick, satisfying meal that’s both approachable and incredibly delicious. Expect this culinary delight to take approximately 30 minutes from start to finish.
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Total Time 30 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
  • salt to taste
  • freshly ground black pepper to taste
  • 2 cups corn kernels frozen or fresh
  • 0.25 cup mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 1 tbsp lime juice
  • 0.25 cup crumbled Cotija cheese or feta cheese
  • 2 tbsp chopped fresh cilantro
  • 0.25 cup diced red onion optional
  • crushed red pepper flakes to taste, optional

Equipment

  • Skillet
  • Small Bowl
  • Medium Bowl

Method
 

  1. Pat the chicken breasts or thighs dry with paper towels. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend generously over all sides of the chicken.
    salt, freshly ground black pepper, 1 tsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp onion powder, 1.5 lbs boneless, skinless chicken breasts or thighs
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set aside. You can let it rest slightly or chop it into bite-sized pieces if you prefer.
    1 tbsp olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs
  3. While the chicken is cooking or resting, add the corn kernels to the same skillet (no need to wipe it out). Cook over medium heat for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred in places.
    2 cups corn kernels
  4. In a medium bowl, combine the mayonnaise, sour cream (or Greek yogurt), and lime juice. Stir until well combined and smooth.
    0.25 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tbsp lime juice
  5. Add the cooked corn to the bowl with the elote sauce. Gently stir to coat the corn evenly.
    2 cups corn kernels, 0.25 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tbsp lime juice
  6. Place the cooked chicken onto serving plates. Spoon the creamy Mexican street corn mixture generously over the chicken.
    1.5 lbs boneless, skinless chicken breasts or thighs, 2 cups corn kernels, 0.25 cup mayonnaise, 2 tbsp sour cream or Greek yogurt, 1 tbsp lime juice
  7. Sprinkle the crumbled Cotija cheese (or feta), chopped fresh cilantro, and diced red onion (if using) over the top of the corn. Finish with a pinch of crushed red pepper flakes for an extra kick, if desired.
    0.25 cup crumbled Cotija cheese or feta cheese, 2 tbsp chopped fresh cilantro, 0.25 cup diced red onion, crushed red pepper flakes

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop, in the oven, or microwave. For freezing, freeze cooked chicken separately from the corn mixture for up to 2-3 months.