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Mexican Street Corn Baked Chicken

One-pan baked chicken topped with a creamy, tangy corn mixture inspired by Mexican street corn for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tsp taco seasoning
  • 6 cup corn fresh or frozen
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tbsp lime juice
  • 1 salt, pepper, and chili powder to taste, or cayenne
  • 1/2 cup cotija cheese crumbled, or feta
  • 2 tbsp cilantro chopped

Equipment

  • 8x12 baking dish
  • mixing bowl
  • Meat thermometer

Method
 

  1. Preheat the oven to 350°F. Place the chicken in a large baking dish, such as an 8x12 pan, and sprinkle with taco seasoning.
  2. In a bowl, mix the corn, mayonnaise, sour cream, lime juice, salt, pepper, and chili powder together.
  3. Pour the corn mixture over the chicken in the pan, spreading it evenly.
  4. Sprinkle the cotija cheese over the top.
  5. Bake for 25 to 35 minutes, until the chicken is cooked through and reaches 165°F in the thickest part.
  6. Sprinkle with chopped cilantro before serving.

Notes

Thinner chicken breasts will bake in less time, as little as 20-25 minutes, so check earlier. Add sliced green onions or diced jalapeños for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days; not recommended for freezing.