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!
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!
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 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).
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 strong flavor. It’s a pretty firm cheese, and is perfect for grating over the 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.
Ingredients you’ll need for Mexican Street Corn Chicken Bake
chicken breasts
chili powder
corn kernels
black beans
Cotija cheese
green onions
How to make Mexican Street Corn Chicken Bake
Preheat oven to 375 F. Add chicken breasts to the baking dish:
Season the chicken with salt and chili powder:
Top the chicken with corn kernels:
Then, top the chicken with black beans:
Finally, add Cotija cheese on top:
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!
If you enjoyed this Mexican Street Corn Chicken Bake, you might like these recipes:
Black Bean and Beef Enchilada Casserole
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.
- 4 chicken breasts
- 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
Preheat oven to 375 F.
Add chicken breasts to the medium casserole dish.
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.
This was seriously wonderful! 🙂
Really happy with it and great on the budget.
Did not miss at all the factor of any ‘sauce’ – the seasonings made it so tasty. It’s a keeper. Thank you.
You are very welcome, Amanda! I am glad you enjoyed this recipe!
Very good recipe. I found a frozen meal the other day called Mexican style street corn with grilled chicken. It was very good where most frozen entrees aren’t. But this was so I knew I had to re-create this. I found this recipe. The only thing I did differently was I poured some lime juice on it. Next time though I will recommend adding the cheese as soon as you get it out of the oven then cover it for a bit. My cheese over bake. Other than that super easy and yummy. Served with spanish rice. Perfect meal and makes good leftovers for wraps.
So glad you enjoyed this recipe! Thank you so much for your feedback and the tips about the timing of adding the cheese.
The timw says 25 mins when my chicken was still pretty raw. (Diffrrent chicken breast sizes) so I ended up doing it for 45 mins and subsituted corn for diced tomato and chilis
Yes, the baking time will depend on the thickness of chicken breasts and the type of your oven. I used thinly sliced chicken breasts; thick ones will take longer to bake.
I made this tonight and it was delicious. I used corn on the Cobb and cut it off since it’s in season and so good. And we added salsa on top after it was finished because we like a little more spice. Thank you so much! Will be making this often!
Thank you, Amanda! So glad you liked it! Thank you for stopping by and leaving your comment!