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    Mexican Street Corn Black Bean Chicken Bake

    Published: May 16, 2018 / 51 Comments

    107.9K shares
    • Facebook1.2K
    Recipe Print

    Mexican Street Corn Black Bean Chicken Bake - 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. Then, everything is baked in the oven for about 25 minutes. Amazing, delicious, gluten-free dish!  Tastes just like Mexican Street Corn, but it's made as a chicken bake!

    Mexican Street Corn Black Bean Chicken Bake on a white plate

    This Mexican Street Corn Chicken Bake has become one of my favorite ways to cook chicken. The combination of the salty Cotija cheese and sweet corn together with the spicy Chili powder tastes so good! Imagine all of this goodness over baked chicken, and you'll be in love, just like me!

    What is Mexican Street Corn?

    Mexican Street Corn is usually grilled and covered with butter, mayonnaise, Cotija cheese, and cayenne pepper. It is also called Mexican corn on the cob (Elote).

    Mexican Street Corn Black Bean Chicken Bake in a white casserole dish

    What kind of chicken to use?

    I use thinly sliced skinless, boneless chicken breasts in this recipe. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.

    What kind of cheese do you put on Mexican Street Corn?

    To make authentic Mexican Street Corn, you have to use Cotija cheese. Cotija cheese is a hard milk cheese that is very salty, with a strong flavor. It's a pretty firm cheese and is perfect for grating over corn. If for some reason you can't find Cotija cheese, use Feta cheese instead.

    What is similar to Cotija cheese?

    When I was researching how to make Mexican street corn, pretty much all recipes required Cotija cheese. So, I went ahead and bought it. It's so tasty! But you know what? It's very similar in flavor to Feta cheese. So, really, I could've used Feta cheese in this recipe, too. Which I will do if I ever can't find Cotija cheese.

    Mexican Street Corn Black Bean Chicken Bake with Cotija Cheese, Chili Powder on a white plate

    Ingredients you'll need for Mexican Street Corn Chicken Bake

    • Chicken Breasts.  Use thinly sliced skinless, boneless chicken breasts.  If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
    • Chili Powder
    • Corn Kernels
    • Black Beans
    • Cotija Cheese
    • Green Onions

    Mexican Street Corn Black Bean Chicken Bake on a white plate

    close-up of Mexican Street Corn Black Bean Chicken Bake on a white plate

    How to make Mexican Street Corn Chicken Bake

    Preheat oven to 375 F. Add chicken breasts to the baking dish:

    4 raw chicken breasts in a white casserole dish

    Season the chicken with salt and chili powder:

    4 raw chicken breasts topped with chili powder in a white casserole dish

    Top the chicken with corn kernels:

    4 raw chicken breasts topped with chili powder and corn kernels in a white casserole dish

    Then, top the chicken with black beans:

    4 raw chicken breasts topped with chili powder, corn kernels, black beans in a white casserole dish

    Finally, add Cotija cheese on top:

    4 raw chicken breasts topped with chili powder, corn kernels, black beans, Cotija cheese in a white casserole dish

    Bake at 375 F in the preheated oven for about 20-25 minutes until the chicken is completely cooked through. Remove from the oven. Top with chopped green onions.  Your Mexican Street Corn Black Bean Chicken bake is ready!

    baked chicken breasts topped with chili powder, corn kernels, black beans in a white casserole dish

    Other recipes you might like

    If you enjoyed this Mexican Street Corn Chicken Bake, you might like these recipes:

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    Mexican Street Corn Black Bean Chicken Bake with Cotija Cheese and Red Pepper Flakes on a white plate
    4.76 from 153 votes

    Mexican Street Corn Black Bean Chicken Bake

    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.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4 people
    Calories per serving 541 kcal
    Author: Julia

    Ingredients

    • 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
    US Customary - Metric

    Instructions 

    • 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

    Nutrition Information
    Mexican Street Corn Black Bean Chicken Bake
    Amount per Serving
    Calories
    541
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    169
    mg
    56
    %
    Sodium
     
    647
    mg
    28
    %
    Potassium
     
    1457
    mg
    42
    %
    Carbohydrates
     
    40
    g
    13
    %
    Fiber
     
    12
    g
    50
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    64
    g
    128
    %
    Vitamin A
     
    1610
    IU
    32
    %
    Vitamin C
     
    7.5
    mg
    9
    %
    Calcium
     
    199
    mg
    20
    %
    Iron
     
    4.3
    mg
    24
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Linda Betz

      April 22, 2023 at 9:13 am

      Thank you for posting your wonderful recipe! It was a hit at our house. Surprisingly easy and fast to make. I appreciate your making life easier!

      Reply
    2. Nirsten

      April 06, 2023 at 11:15 pm

      Definitely delicious, tried it my kiddos loved itttttt!!! Paired it with avocado, plantain, tortilla, jalapeños and salsa, it was a hit!! Thank you for sharing your amazing meal with us ☺️

      Reply
    3. PattiG

      February 27, 2023 at 7:49 pm

      Wow! This was easy and absolutely delicious! I followed your recipe using feta cheese. (I did take the liberty of adding 1/2 tsp. of ground cumin because I love the flavor of Chile powder and cumin together!). So much flavor! And healthy! Thank you for sharing this wonderful recipe!

      Reply
      • Julia

        March 18, 2023 at 8:15 pm

        Patti, thank you for trying this recipe and so glad you loved it! 🙂 Cumin and chili powder do go well together!

        Reply
    4. Jeanette Fincher

      February 14, 2023 at 7:47 pm

      I made this tonight and it was so good! Before I tasted it I thought I might want to add salsa but the flavors were REALLY good without it! I will be making this again!

      Reply
      • Julia

        February 15, 2023 at 4:50 pm

        Jeanette, I am so glad you loved this recipe. Sometimes, the salsa is added when the flavor is somewhat lacking, so I am glad that is not the case here! 🙂

        Reply
    5. Charlotte

      January 30, 2023 at 6:59 pm

      Julia, This was so delicious!!! It was also so easy for a quick weeknight and healthy meal. I added picante sauce on the side! Thanks Charlotte

      Reply
      • Julia

        February 13, 2023 at 7:51 pm

        Charlotte, I am so thrilled you loved this recipe! Thank you for taking the time to share such a wonderful comment - I love reading positive feedback. 🙂

        Reply
    6. Cathy Parks

      December 23, 2022 at 6:31 am

      Julia, I'd like to sub boneless chicken thighs here. What amount would I use? 1 pound? Thank you!

      Reply
      • Julia

        December 23, 2022 at 1:49 pm

        Cathy, yes, use between 1 pound and 1.5 pounds of skinless boneless chicken thighs.

        Reply
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