One-pan baked chicken covered in corn with all of the flavours of Mexican street corn!
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
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
One-pan baked chicken covered in corn with all of the flavours of Mexican street corn!
ingredients
- 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
directions
- 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 green onions.
Option: Add sliced or diced jalapenos.
Option: Add sliced or diced jalapenos.
Nutrition Facts: Calories 452, Fat 29g (Saturated 8g, Trans 0), Cholesterol 115mg, Sodium 465mg, Carbs 42g (Fiber 4g, Sugars 14g), Protein 36g
Nutrition by: 
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can i use thin chicken breasts and, if so, will the baking time be reduced?
thanks!
Yes you can use thinner chicken breasts and the baking time would be less, depending on the thickness, maybe about 20-25 minutes.
We just made this for dinner tonight, oh man, it was so good. It was our first time trying this and we all cleaned our plates. We just changed one thing, we used fire roasted frozen corn, instead of canned or fresh corn, because it was what we found and thought about trying. It was fairly easy to make and went well with seasoned fries. They cooked perfectly together in the oven at the same time and everyone loved the dish tonight. I think we’ll be adding this to our monthly menu.
If using frozen corn, should you thaw it first?