If you’ve ever had elote — that Mexican street corn that’s slathered in mayo, dusted with chili powder, and finished with Cotija cheese and a squeeze of lime — you already know it’s one of the greatest things you can eat. But what if you took all those flavors and baked them right on top of a juicy chicken breast? Great plan, right? That’s this Baked Mexican Street Corn Chicken and it’s exactly as good as it sounds. The corn mixture adds a sweet and salty flavor explosion while the chicken underneath ends up tender and juicy. Want more good news? The whole thing comes together in just 10 minutes of prep. That means it’s a weeknight dinner that tastes like it took way more effort than it did.

What Ingredients Do You Need for Baked Mexican Street Corn Chicken?

It’s not a long list! You’ll need:

• Boneless skinless chicken breasts.
• Fire-roasted corn kernels. (Fresh, frozen, or canned all work. Fire-roasted adds a smoky depth that’s worth seeking out!)
• Mayonnaise.
• Sour cream.
• Lime juice.
• Chili powder.
• Smoked paprika.
• Salt, garlic powder, and black pepper.
• Cotija cheese. (The salty finishing touch that makes this dish!)
• And fresh cilantro, of course.

What is Cotija cheese?
It’s a firm, salty, crumbly Mexican cheese named after the town of Cotija in Michoacán, Mexico. It doesn’t melt the way cheddar does, instead it stays crumbly and adds a bright, salty note. You’ll find it at most grocery stores near the other Mexican cheeses, but if you can’t find it, crumbled feta makes a decent substitute.

How Do You Make Baked Mexican Street Corn Chicken?

This is a true dump-and-bake situation with just a tiny bit of prep — the oven does all the heavy lifting from there. The key is pounding the chicken to an even thickness before it goes in the pan so that everything cooks evenly and you end up with perfectly juicy chicken every single time.

Here’s how it all comes together:

Pound the chicken breasts so they’re even in thickness, then season them with salt, pepper, and a teaspoon of chili powder and place them in your baking dish. Then, just stir together the corn, mayo, sour cream, lime juice, remaining chili powder, and smoked paprika and spoon that generously over each chicken breast.

Bake that until the top is golden and bubbling at the edges and the chicken is cooked through. Go by the thermometer and not the clock — the time it takes depends on the thickness of your chicken. Pull it out of the oven when that chicken hits 165°F, then scatter the crumbled Cotija and fresh cilantro over the top, finish with an extra dusting of smoked paprika and a squeeze of lime, and dinner is on the table. (A delicious dinner, I might add!)