MEXICAN STREET CORN CHICKEN
This vibrant and flavorful Mexican Street Corn Chicken combines the irresistible taste of elote (Mexican street corn) with tender, juicy chicken. It's a quick and easy one-pan meal perfect for a weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 2 cups corn kernels (fresh, frozen, or canned, drained)
- ½ cup mayonnaise
- ¼ cup cotija cheese, crumbled (or feta or queso fresco)
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- Optional garnishes: lime wedges, extra cotija cheese, hot sauce
Instructions
- Prepare the chicken: In a small bowl, combine the chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture evenly over both sides of the chicken breasts.
- Cook the chicken: Heat the olive oil in a large skillet (preferably oven-safe) over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. If your skillet isn't oven-safe, transfer the seared chicken to a baking sheet at this point.
- Finish in oven (if needed): If your skillet isn't oven-safe, transfer the skillet (or baking sheet) to a preheated oven at 375°F (190°C). Bake for another 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the elote topping: While the chicken is cooking (or resting after baking), in a medium bowl, combine the corn kernels, mayonnaise, cotija cheese, cilantro, and lime juice. Mix well.
- Assemble and serve: Top each cooked chicken breast with the elote mixture. Serve immediately, garnished with lime wedges, extra cotija cheese, and hot sauce, if desired.
Notes
- Corn: Fresh corn on the cob is best, but frozen or canned corn will also work. If using corn on the cob, grill or boil the corn until tender, then cut the kernels off the cob.
- Cheese: Cotija cheese is traditional, but feta or queso fresco are good substitutes.
- Spice Level: Adjust the amount of cayenne pepper to your liking.
- Lime Juice: Fresh lime juice is essential for the bright flavor of the elote.
- Grilling: You can grill the chicken instead of pan-searing it. Grill over medium-high heat for 5-7 minutes per side, or until cooked through.