Mexican Street Corn Baked Chicken Recipes

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MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE



Mexican Street Corn Black Bean Chicken Bake image

This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.

Provided by Julia

Categories     Main Course

Time 35m

Number Of Ingredients 8

4 chicken breasts (thinly sliced, skinless boneless)
salt
1 tablespoon chili powder
8 oz corn (drained (half of 15 oz can))
15 oz black beans (from the can (washed and drained)
1 tablespoon chili powder
4 oz cotija cheese (crumbled (or use Feta cheese))
3 green onions (chopped)

Steps:

  • Preheat oven to 375 F.
  • Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
  • Sprinkle the chicken with salt and chili powder.
  • Top the chicken with corn kernels and black beans.
  • Sprinkle with more chili powder. Top with crumbled Cotija cheese.
  • Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Protein 64 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 647 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

MEXICAN STREET CORN CHICKEN



Mexican Street Corn Chicken image

This Mexican Street Corn Chicken is a FAVORITE chicken breast dinner. With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.

Provided by Kimber

Categories     Dinner

Number Of Ingredients 11

2 lbs boneless, skinless chicken breast ((4-6 thin chicken breasts))
3 cups sweet corn ((2 cans, drained))
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tbsp lime juice
1½ tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp cayenne pepper ((optional))
1/4 cup queso fresco (crumbled)
1/4 cup cilantro (chopped)

Steps:

  • In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
  • In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
  • Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

Nutrition Facts : ServingSize 1 chicken breast, Calories 492 kcal, Carbohydrate 24 g, Protein 53 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 164 mg, Sodium 958 mg, Fiber 3 g, Sugar 5 g

MEXICAN STREET CORN BAKED CHICKEN



Mexican Street Corn Baked Chicken image

One-pan baked chicken covered in corn with all of the flavours of Mexican street corn!

Time 40m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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!

Nutrition Facts : 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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