Need a quick and satisfying dinner that brings flavor, comfort, and a little heat? This Mexican Street Corn Chicken Bake is exactly what you’re craving. With juicy chicken breasts topped in roasted corn, creamy sauce, chili powder, lime, and lots of melty cheese, it’s a one-dish wonder perfect for busy weeknights.
Whether you’re meal prepping or just trying to get dinner on the table fast, this easy bake will become a favorite in your household. Let’s break down how to make it, customize it, and store it like a pro.
Discover great ideas like our quick salad prep tips and meal-ready lunch bowls in the healthy lunch section.
Table of Contents
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Mexican Street Corn Chicken Bake
Ingredients
Equipment
Method
- Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
- In a bowl, whisk mayo or crema, sour cream, lime juice, chili powder, cumin, garlic powder, and salt.
- Stir in chicken, corn, black beans, cilantro, and ½ cup shredded Monterey Jack cheese until everything is coated.
- Transfer mixture to baking dish and sprinkle remaining cheese on top.
- Bake 25–30 minutes until bubbly and cheese is melted/golden.
- Remove and let rest 5 minutes, then sprinkle with cotija, extra cilantro, and serve with lime wedges.
- Serve warm with tortilla chips, rice, or salad.
Notes
What Is Mexican Street Corn Chicken Bake?
The Inspiration Behind This Bake
Inspired by elote, the classic Mexican street corn coated in mayo, chili, cheese, and lime, this Elote chicken bake turns those same flavors into a hearty casserole-style meal with a chicken base.
Why It’s Perfect for Flash Meals
- One pan, less cleanup
- Prepped in 10 minutes or less
- Uses simple, everyday ingredients
- Bake and forget—no stovetop required
Essential Ingredients for Street corn chicken casserole
Core Ingredients You’ll Need
- Chicken breasts – boneless, skinless
- Corn kernels – fresh, frozen, or canned
- Mayonnaise – adds richness and holds everything together
- Sour cream or Greek yogurt – adds creaminess and tang
- Cotija or feta cheese – salty, crumbly Mexican cheese
- Shredded cheese – cheddar, mozzarella, or a Mexican blend
- Lime juice – fresh is best
- Chili powder or Tajín – adds a kick
- Garlic, salt, and pepper – flavor boosters
- Green onions or cilantro – optional for garnish
Optional Additions
- Black beans or cooked rice for added heartiness
- Jalapeños or hot sauce for spice
- Diced red onion for crunch
How to Make Mexican Street Corn Chicken Bake
Step 1: Get Your Oven Ready
Begin by setting your oven to 375°F (190°C) so it can preheat while you prep the ingredients. Lightly grease a large baking dish—about 9×13 inches—to prevent sticking.
Step 2: Season the Chicken
Place the chicken breasts in the prepared baking dish. Sprinkle both sides with salt, pepper, garlic powder, and a pinch of chili powder or smoked paprika if you prefer a smoky depth. This builds a flavorful base before the creamy topping goes on.
Step 3: Make the Creamy Corn Topping
In a medium mixing bowl, combine:
- Corn kernels (use about 2 cups of thawed frozen corn, fresh off the cob, or drained canned corn)
- Mayonnaise for richness
- Sour cream or plain Greek yogurt for tang
- Crumbled Cotija cheese (or feta as a substitute)
- A sprinkle of chili powder
- Fresh lime juice to brighten the flavor
Mix everything until well combined. The mixture should be creamy and slightly tangy, with the cheese and lime balancing the sweetness of the corn.
Step 4: Assemble and Bake
Spread the creamy corn topping evenly over the seasoned chicken in the baking dish. Sprinkle a generous layer of shredded cheese (such as cheddar or a Mexican blend) over the top.
Place the dish in the oven and bake uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Step 5: Add Final Touches
For extra color and flavor, turn on the broiler for the last 2–3 minutes of cooking—just until the top gets lightly golden and crisp.
When it comes out of the oven, finish with a sprinkle of fresh cilantro, green onions, or even more Cotija cheese for a bold and colorful presentation.
Easy Variations and Substitutes
Make It Dairy-Free
- Use dairy-free mayo
- Swap sour cream for coconut yogurt
- Use dairy-free cheese shreds
Spice It Up or Tone It Down
- Mild: use paprika instead of chili powder
- Spicy: add chopped jalapeños or chipotle powder
Meat Alternatives
- Swap in boneless chicken thighs for more flavor
- Try turkey cutlets or use leftover rotisserie chicken
Vegetarian Version
- Skip the chicken and use black beans and rice as the base layer
- Add extra corn and roasted red peppers
Storage and Meal Prep Tips
Storing Leftovers
Let the bake cool completely. Store in an airtight container for:
- Up to 4 days in the fridge
- Up to 2 months in the freezer
How to Reheat
- Microwave: 2–3 minutes per portion
- Oven: Reheat at 350°F covered with foil for 10–15 minutes
- Avoid overcooking to keep chicken juicy
What to Serve with Mexican Street Corn Chicken Bake
Great Sides
- Cilantro-lime rice or Spanish rice
- Cornbread or flour tortillas
- Mixed greens or avocado salad
- Black beans with cumin and lime
Toppings and Extras
- More Cotija cheese
- Diced avocado
- Pickled onions
- A squeeze of lime or dash of hot sauce
FAQs about Spicy corn chicken bake
Can I use canned corn for this recipe?
Yes! Just drain well. Frozen or fresh grilled corn also works beautifully.
Can I prep it ahead of time?
Absolutely. Assemble everything and cover. Refrigerate up to 24 hours before baking.
How spicy is this dish?
It’s mild by default, but you can easily make it spicy by adding jalapeños or extra chili powder.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs are juicy and flavorful—just adjust the cooking time as needed.
What’s the best cheese for Mexican Street Corn Chicken Bake?
Cotija is traditional, but feta is a good substitute. A shredded Mexican blend adds gooey texture.
Is this gluten-free?
Yes, as long as your ingredients (like spices and cheese) are certified gluten-free.
Conclusion
If you’re craving bold flavor with minimal effort, this Mexican Street Corn Chicken Bake is the answer. It’s quick, customizable, and perfect for feeding the whole family—or saving for leftovers. Loaded with creamy corn topping, cheese, and spice, it brings a little fiesta to your everyday dinner table.
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