Mexican Street Corn Chicken (Elote Chicken)
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and black pepper, to taste
For the Mexican Corn Topping
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tbsp butter
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ cup crumbled Cotija or feta cheese
- 1 garlic clove, minced
- 1 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp chopped cilantro
Garnish
- Extra Cotija cheese
- Fresh cilantro
- Lime wedges
- Chili flakes (optional)
Instructions
- Season the chicken with chili powder, paprika, garlic powder, cumin, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 5–6 minutes per side until golden and fully cooked. Set aside.
- In the same skillet, melt the butter and sauté the corn for 4–5 minutes until lightly charred.
- Stir in the garlic, mayonnaise, sour cream, lime juice, chili powder, and cheese. Mix until creamy and well combined.
- Return the chicken to the skillet and spoon the creamy corn mixture over each piece.
- Garnish with extra cheese, chopped cilantro, and a squeeze of fresh lime juice.
- Serve hot with Mexican rice, tortillas, or a fresh green salad.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This creamy Mexican Street Corn Chicken is loaded with smoky spices, juicy chicken, sweet roasted corn, tangy lime, and melted cheese—an easy 30-minute dinner that’s bursting with authentic Mexican-inspired flavors. 🌽🍗🇲🇽
