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Mexican Street Corn Chicken – Easy Recipe with Creamy Lime Crema

Mexican street corn chicken - featured image
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Juicy, spiced chicken breasts are topped with a creamy, zesty Mexican street corn mixture and finished with a tangy lime crema. This quick, crowd-pleasing dish brings all the flavors of elote to your dinner table in under 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/2 cup crumbled cotija cheese (or feta)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1 jalapeño, seeded and finely diced
  • Juice of 1 lime (about 2 tablespoons)
  • 1/2 teaspoon chili powder
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • Juice and zest of 1 lime
  • 1/4 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Pat chicken breasts dry with paper towels. In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub this spice mix all over the chicken. Let it marinate for at least 10 minutes (up to 2 hours in the fridge for deeper flavor).
  2. In a medium bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, lime juice, chili powder, minced garlic, and a pinch of salt and pepper. Mix well. Taste and adjust lime, salt, or chili powder as needed. Set aside.
  3. In a small bowl, whisk together sour cream, mayonnaise, lime juice and zest, smoked paprika, and a pinch of salt. Add a splash of water if needed to make it pourable.
  4. Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil. Once hot, add the chicken breasts. Cook for 5-7 minutes per side, until internal temperature reaches 165°F. If the chicken sticks, give it another minute before flipping.
  5. Once the chicken is cooked, reduce heat to low. Spoon generous amounts of the corn topping over each breast. Cover the pan for 2-3 minutes to warm the topping slightly.
  6. Drizzle each piece with the creamy lime crema, sprinkle with extra cilantro and cotija cheese if desired, and serve with lime wedges.

Notes

For extra flavor, grill the chicken or use grilled corn. Adjust spice level by adding or omitting jalapeño and chili powder. Prep the corn topping and crema ahead for faster assembly. Store leftovers separately and reheat chicken gently before topping and serving.

Nutrition

Keywords: Mexican street corn chicken, elote chicken, creamy lime crema, skillet chicken, easy Mexican dinner, gluten-free chicken, weeknight chicken recipe, corn topping, cotija cheese, spicy chicken

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