You know those nights when you’re craving something bold and comforting but don’t want to spend hours in the kitchen? That’s exactly why this Mexican Street Corn Style Chicken Bake became my family’s weeknight hero. It’s got all the vibrant flavors of elote (that amazing Mexican street corn) wrapped up in one easy dish – juicy chicken, sweet corn, and that irresistible creamy-tangy sauce that’ll have everyone asking for seconds.
I first threw this together when my kids begged for tacos but I wanted something different. The moment that first bubbly, cheesy bite came out of the oven, I knew we had a winner. What I love most? It comes together faster than takeout and tastes like you fussed way more than you actually did. The cottage cheese trick? Total game-changer for creamy texture without heavy cream. Trust me, this is the kind of recipe that’ll sneak into your regular rotation before you know it!
Table of Contents
Table of Contents
Why You’ll Love This Mexican Street Corn Style Chicken Bake
This isn’t just another chicken bake – it’s a flavor explosion that checks all the boxes:
- Weeknight magic: Ready in under 40 minutes start-to-finish (yes, really!)
- Creamy dreamy sauce: That cottage cheese trick makes it luxuriously smooth without being heavy
- Bold street food vibes: All the zesty, tangy flavors of authentic Mexican street corn
- Kid-approved: My picky eaters gobble this up (and don’t even notice the veggies!)
- Leftovers rock: Tastes even better the next day – if it lasts that long
Seriously, this dish is like a party in your mouth with cleanup that won’t make you cry. What’s not to love? You can see more of our favorite weeknight meals on our Facebook page!
Ingredients for Mexican Street Corn Style Chicken Bake
Here’s everything you’ll need to make this flavor-packed dish come together. I’ve grouped them so you can shop and prep like a pro:
The Protein
- 1 lb chicken breast (cooked and cubed – I use leftovers or grab a rotisserie chicken when I’m in a hurry)
The Veggies
- 1 red bell pepper (diced into ½-inch pieces – trust me, bigger chunks give better texture)
- 1 onion (diced – yellow or white both work great here)
- 1.5 cups corn (canned or frozen, but drain it really well – soggy corn is the enemy!)
The Magic Sauce
- 1 cup cottage cheese (blended until smooth – this is my secret for creamy texture without the guilt)
- ½ cup sour cream (full fat gives the best richness)
- 1 tbsp taco seasoning (use your favorite brand or homemade blend)
- 1 tbsp fresh lime juice (please don’t skip this – it makes all the difference)
The Finishing Touches
- Crumbled Cotija cheese (the salty bite is everything)
- Fresh cilantro (chopped – omit if you’re one of those cilantro-haters)
See? Nothing fancy, just good ingredients that work together beautifully. Now let’s get cooking!
How to Make Mexican Street Corn Style Chicken Bake
Okay, let’s get cooking! This comes together so easily – just follow these simple steps and you’ll have a bubbling, golden dish ready before you know it.
Step 1: Prep the Vegetables and Chicken
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grab your favorite skillet and let’s get those veggies going. I use medium heat and a tablespoon of olive oil – toss in your diced onions and red bell peppers. You’ll want to sauté them until they’re soft and the onions turn translucent, about 5-8 minutes. Oh, that smell! It already smells like a Mexican kitchen in here.
For the chicken, I usually cheat and use leftover rotisserie chicken (shh, our little secret). Just cube it into bite-sized pieces – about ½-inch chunks work perfectly. No leftovers? No problem! Simply cook up a couple chicken breasts while your veggies are sautéing.
Step 2: Mix the Creamy Sauce
Now for the magic sauce! Grab your blender or food processor and toss in that cottage cheese. Blend it until it’s completely smooth – no lumps allowed! This takes about 30 seconds in my blender. Pour it into a mixing bowl and add the sour cream, taco seasoning, and that all-important lime juice. Give it a good whisk until everything’s combined into this dreamy, creamy mixture. Taste it – go ahead! This is where I sometimes add an extra squeeze of lime if I’m feeling zesty.
Step 3: Assemble and Bake
Time to bring it all together! Grab a 9×13 baking dish (or something similar in size) and dump in your cooked chicken, sautéed veggies, and that well-drained corn. Pour the creamy sauce over everything and gently stir until it’s all coated evenly. Slide it into your preheated oven and let it work its magic for about 25 minutes. You’ll know it’s ready when the edges are bubbly and the top gets those gorgeous golden spots.
Pull it out and immediately crumble that salty Cotija cheese over the top – watch how it melts slightly from the heat. Finish with a generous sprinkle of fresh cilantro if you’re into it (my husband picks his off, but more for me!). Let it sit for just 5 minutes before serving – I know it’s hard to wait, but this helps the sauce thicken up perfectly.
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40-Minute Mexican Street Corn Style Chicken Bake That Wows
A flavorful Mexican-inspired chicken bake with sweet corn, zesty spices, and creamy sauce.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb Chicken Breast (cooked/cubed)
- 1 Red Bell Pepper (diced)
- 1 Onion (diced)
- 1.5 cups Corn (canned, drained well)
- Sauce:
- 1 cup Cottage Cheese (blended)
- ½ cup Sour Cream
- 1 tbsp Taco Seasoning
- 1 tbsp Lime Juice
- Topping:
- Cotija Cheese
- Cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté the diced onion and red bell pepper over medium heat for 5–8 minutes, until soft.
- In a mixing bowl, combine the blended cottage cheese, sour cream, lime juice, and taco seasoning.
- In a large baking dish, combine the cooked chicken, drained corn, sautéed peppers and onions, and the sauce mixture.
- Bake in the preheated oven for 25 minutes, or until heated through.
- Top with crumbled Cotija cheese and fresh cilantro.
Notes
- Drain corn well to avoid excess moisture.
- Blend cottage cheese for a smoother sauce.
- Adjust taco seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Tips for the Best Mexican Street Corn Style Chicken Bake
Want your chicken bake to turn out perfect every time? Here are my hard-earned kitchen secrets:
- Drain that corn like your life depends on it – I press mine between paper towels to get every last drop of moisture out. Soggy corn = watery bake!
- Fresh lime juice only – Bottled stuff just doesn’t give that bright zing we want here.
- Spice it your way – Start with 1 tbsp taco seasoning, then add more after mixing if you want extra kick.
- Blend the cottage cheese until silky – Lumpy sauce ruins the whole vibe! I blend mine for a full minute.
- Let it rest before serving – Those five minutes make the sauce go from good to “oh wow!”
Follow these and I promise your bake will disappear faster than you can say “¡delicioso!” If you love using cottage cheese in savory dishes, check out this fajita chicken cottage cheese bake recipe!
Ingredient Substitutions
Ran out of something? No worries – this recipe is super flexible! Here are my favorite swaps that still keep all that delicious flavor:
- Sour cream: Plain Greek yogurt works beautifully (I use whole milk yogurt for creaminess)
- Cotija cheese: Crumbled feta makes a great stand-in with that same salty punch
- Cottage cheese: Ricotta blends up just as smooth if that’s what you’ve got
- Taco seasoning: Mix 1 tsp each chili powder, cumin, and garlic powder in a pinch
- For gluten-free: Just check your taco seasoning blend – most are already GF!
The beauty of this dish? It’s forgiving. Use what you have and it’ll still taste amazing. That’s home cooking at its best!
Serving Suggestions
This chicken bake practically begs to be the star of your dinner table! My family loves it piled high over fluffy cilantro lime rice – the flavors just sing together. For lighter days, a crisp green salad with avocado slices makes the perfect fresh contrast to that creamy sauce.
Don’t forget the finishing touches! I always serve with extra lime wedges for squeezing over the top – that bright pop takes it next level. And if you’re feeling fancy? A quick sprinkle of chili powder or hot sauce turns up the heat beautifully. Trust me, your taste buds will thank you!
Storage and Reheating
Here’s the good news – leftovers taste even better the next day! Store any extra chicken bake in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, I recommend reheating in the oven at 350°F for about 15 minutes to keep that perfect texture. The microwave works in a pinch (just stir halfway through), but the oven gives you those lovely crispy edges again.
One important note – I don’t recommend freezing this one. The dairy in the sauce tends to separate when thawed, and nobody wants a grainy texture. But honestly? Between my kids sneaking midnight snacks and me eating it cold straight from the fridge, leftovers rarely last long enough to worry about freezing!
Mexican Street Corn Style Chicken Bake FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about this recipe:
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works great – just thaw it completely and pat it dry with paper towels. I actually prefer frozen sometimes because it tends to be sweeter. The key is getting rid of all that excess moisture so your bake doesn’t turn watery.
How can I make this spicier?
Oh, I love this question! For extra heat, try adding a diced jalapeño with the bell peppers (remove seeds if you want milder spice). You can also bump up the taco seasoning to 2 tablespoons or add a pinch of cayenne pepper to the sauce. My husband swears by drizzling hot sauce over his serving too!
Can I prepare this ahead of time?
You bet! Assemble everything (except the Cotija and cilantro topping) up to a day in advance and keep it covered in the fridge. When ready, just bake as directed – you might need to add 5-10 extra minutes since it’s going in cold. The flavors actually deepen when it sits overnight!
What if I can’t find Cotija cheese?
No worries – crumbled feta makes a fantastic substitute with that same salty tang. Parmesan works in a pinch too, though it’s less authentic. Honestly? Even a sharp cheddar would be delicious here. The cheese is just the finishing touch on all those amazing flavors!
Nutritional Information
Here’s the scoop on what you’re eating – because let’s be real, we all want to know! Keep in mind these numbers can vary based on your exact ingredients, but per serving you’re looking at about:
- 320 calories
- 30g protein (hello, muscle fuel!)
- 20g carbs
- 12g fat
Not too shabby for something that tastes this indulgent, right? The cottage cheese keeps it lighter while still giving you that creamy satisfaction. Now go enjoy every guilt-free bite!
Final Thoughts
There you have it – my family’s favorite way to turn simple ingredients into something extraordinary. I can’t wait for you to try this Mexican Street Corn Style Chicken Bake and hear what your crew thinks! Snap a pic of your creation and tag me – nothing makes me happier than seeing your kitchen wins. Now go get cooking and prepare for those “can we have this again tomorrow?” requests!
