Mexican Street Corn Chicken Recipe

If you’re craving a vibrant dish that bursts with flavor and brings a festive feel to your dinner table, this Mexican Street Corn Chicken Recipe is the answer. Combining juicy, perfectly seared chicken breasts with the irresistible charm of Mexican street corn—creamy, cheesy, and a touch spicy—this recipe effortlessly elevates simple ingredients into a meal that feels like a celebration in every bite. It’s a wonderful way to enjoy the essence of street food right at home, with layers of texture and freshness that will have you coming back for seconds.

Ingredients You’ll Need

This Mexican Street Corn Chicken Recipe features ingredients that are refreshingly straightforward yet essential for creating that perfect balance of creamy, spicy, and tangy flavors. Each component adds its own magic, from the juicy chicken to the tangy cotija cheese and bright cilantro that bring freshness and color.

• 2 boneless, skinless chicken breasts: Butterfly or slice for even cooking and a tender bite.
• Kosher salt and freshly ground black pepper: Simple seasonings that enhance all the other flavors.
• 2 tbsp unsalted butter: Adds richness and helps achieve that golden sear on the chicken.
• 8.5 oz Royal Ready-to-Heat Mexican Style Rice & Street Corn: Convenient and flavorful base to complement the chicken.
• 10.8 oz frozen corn: Can substitute fresh for a sweeter, more natural bite.
• ¼ cup chopped fresh cilantro: Brings a fresh, herbal brightness that lifts the dish.
• ¼ cup crumbed cotija cheese: Adds a salty, creamy kick; queso fresco or feta work nicely too.
• 7 oz diced green chiles (undrained): For gentle heat and that unmistakable southwestern flavor.
• 2 tsp minced garlic: Infuses warmth and depth throughout the dish.
• 1 jalapeño pepper (diced): A nice touch of spice and crunch.
• 1 tbsp fresh lime juice: Adds tang and brightness, balancing the creamy elements.
• ½ cup finely diced roma tomatoes: Provides freshness and a tiny pop of sweetness.

How to Make Mexican Street Corn Chicken Recipe

Step 1: Season the Chicken

Start by seasoning both sides of your chicken breasts generously with kosher salt and freshly ground black pepper. This simple step is key to building that foundation of flavor before cooking.

Step 2: Melt the Butter

Next, heat a skillet over medium-high heat. Add the unsalted butter and let it melt completely, coating the pan so the chicken browns beautifully without sticking.

Step 3: Sear the Chicken

Place the chicken breasts in the hot skillet, ensuring they have plenty of space to sear, not steam. Cook them for about 5 to 7 minutes on each side, until they reach an internal temperature of 165°F and have developed a gorgeous golden crust.

Step 4: Prepare the Rice

While the chicken cooks, prepare the Mexican Style Rice & Street Corn according to the package instructions. This will be the flavorful, colorful bed for the chicken later on.

Step 5: Steam the Corn

Steam your frozen corn until tender. If you’re lucky enough to have fresh corn, steaming it just until tender keeps it crisp and sweet, which pairs perfectly here.

Step 6: Make the Corn Mixture

In a mixing bowl, combine the steamed corn with salt, pepper, chopped cilantro, crumbed cotija cheese, diced green chiles, minced garlic, diced jalapeño, and fresh lime juice. Stir well so all these vibrant flavors meld beautifully.

Step 7: Add Tomatoes and Mix

Split the corn mixture in two: stir half of it into the prepared rice, creating a rich, flavorful base. Into the remaining half, fold in the diced roma tomatoes to maintain their fresh texture and juiciness.

Step 8: Arrange in the Skillet

Remove the cooked chicken breasts from the skillet and lower the heat to a gentle simmer. Spread the flavorful rice mixture evenly across the bottom of the pan, then nestle the chicken breasts on top.

Step 9: Top with Corn and Tomatoes

Spoon the remaining corn and tomato mixture generously over the chicken, then sprinkle with extra cotija cheese, cilantro, and a few sliced green chiles for an extra pop of color and flavor.

Step 10: Keep Warm and Serve

Let everything simmer gently just until heated through again. This final step melds all those bright, bold flavors together, ensuring each bite of this Mexican Street Corn Chicken Recipe is as irresistible as the last.

How to Serve Mexican Street Corn Chicken Recipe

Garnishes

Finishing touches make a dish shine, and this recipe is no exception. Sprinkle additional crumbled cotija cheese and chopped fresh cilantro on top for extra creaminess and freshness. A wedge of lime on the side invites guests to add a spritz of citrus brightness at the table.

Side Dishes

This hearty chicken pairs beautifully with a simple green salad dressed in a tangy vinaigrette or some charred grilled vegetables to complement the smoky cheese and chilies. For a more indulgent meal, creamy mashed potatoes or a light avocado salad also work wonders.

Creative Ways to Present

For a fun twist, serve this Mexican Street Corn Chicken Recipe on rustic corn tortillas to make handheld tacos, or layer the ingredients in a beautiful shallow casserole dish and bake briefly to meld all the flavors and create crispy edges. Garnish with edible flowers or sliced radishes for pops of color that impress.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, store any leftovers in an airtight container in the refrigerator. They will keep well for up to 3 days, making this recipe a great choice for meal prep or next-day lunches.

Freezing

If you want to save Mexican Street Corn Chicken Recipe for longer, portion it out into freezer-safe containers. Freeze up to 2 months for convenient meals that heat up beautifully without losing flavor or texture.

Reheating

Reheat leftovers gently on the stovetop over low heat, covered, to prevent drying out. You can also use a microwave but do so in short intervals to keep the chicken juicy and the corn flavorful. Adding a splash of water or a bit of butter while reheating keeps it moist and delicious.

FAQs

Can I use fresh corn instead of frozen in this recipe?

Absolutely! Fresh corn adds a touch more sweetness and crunch, making it even more authentic and vibrant. Just be sure to steam or cook it until tender before mixing with the other ingredients.

Is this recipe spicy?

There is a gentle kick thanks to the diced jalapeño and green chiles, but it’s easily adjustable. If you prefer less heat, reduce or omit the jalapeño and use mild green chiles instead.

What can I substitute for cotija cheese?

If cotija isn’t available, queso fresco or even feta cheese are great alternatives. They provide a similar salty, crumbly texture that complements the creamy corn beautifully.

Can I prepare this recipe ahead of time for a party?

Yes! You can cook the chicken and prepare the corn mixture ahead, then assemble and warm just before serving. This makes it an excellent choice for hosting without last-minute stress.

Is this recipe gluten-free?

This Mexican Street Corn Chicken Recipe is naturally gluten-free, making it a fantastic option for anyone avoiding gluten. Just be sure to check the labels on your rice and canned ingredients to confirm.

Final Thoughts

This Mexican Street Corn Chicken Recipe is truly a crowd-pleaser that brings together bold flavors and comforting textures in a wonderfully approachable way. Whether you’re making a weeknight dinner or impressing guests, its vibrant, fresh ingredients and rich, cheesy goodness will brighten up your table and your taste buds alike. Go ahead and give it a try—you’ll love how simple ingredients transform into something magical.

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