• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Pasta
  • Chicken
  • Seafood
  • PRESS
  • About
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Pasta Chicken

Mexican Street Corn Black Bean Chicken Bake

Published: May 16, 2018 | 14 Comments

Jump to Recipe Print Recipe

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

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).

Mexican Street Corn Black Bean Chicken Bake

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.

Mexican Street Corn Black Bean Chicken Bake with Cotija Cheese, Chili Powder

Ingredients you’ll need for Mexican Street Corn Chicken Bake

chicken breasts
chili powder
corn kernels
black beans
Cotija cheese
green onions

Mexican Street Corn Black Bean Chicken Bake

Mexican Street Corn Black Bean Chicken Bake

How to make Mexican Street Corn Chicken Bake

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

Mexican Street Corn Black Bean Chicken Bake

Season the chicken with salt and chili powder:

Mexican Street Corn Black Bean Chicken Bake

Top the chicken with corn kernels:

Mexican Street Corn Black Bean Chicken Bake

Then, top the chicken with black beans:

Mexican Street Corn Black Bean Chicken Bake

Finally, add Cotija cheese on top:

Mexican Street Corn Black Bean Chicken Bake

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!

Mexican Street Corn Black Bean Chicken Bake

 

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

Black Bean and Beef Enchilada Casserole

Mexican Chicken Pasta

Southwestern Chopped Salad

5 from 6 votes
Mexican Street Corn Black Bean Chicken Bake with Cotija Cheese and Red Pepper Flakes on a white plate
Print
Mexican Street Corn Black Bean Chicken Bake
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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.

Course: Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 541 kcal
Author: Julia
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 F.

  2. Add chicken breasts to the medium casserole dish.   

  3. Sprinkle the chicken with salt and chili powder. 

  4. Top the chicken with corn kernels and black beans.  

  5. Sprinkle with more chili powder.  Top with crumbled Cotija cheese.

  6. Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat.  Top with chopped green onions.

Nutrition Facts
Mexican Street Corn Black Bean Chicken Bake
Amount Per Serving
Calories 541 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 169mg56%
Sodium 647mg28%
Potassium 1457mg42%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 4g4%
Protein 64g128%
Vitamin A 1610IU32%
Vitamin C 7.5mg9%
Calcium 199mg20%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Black beans, Chicken, Chicken Recipes, Corn, Dinner, Gluten Free, Green onions, Recipe Published: May 16, 2018 14 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Previous Post: « Creamy Broccoli and Cauliflower Salad
Next Post: Rigatoni Pasta with Chicken and Sun-Dried Tomatoes »

Reader Interactions

Comments

  1. Jill

    Sep 15, 2020 at 6:26 pm

    Yum! I have an abundance of fresh corn; used 3 cobs. Added some cumin; and just melted pepper jack over the top. Served with cilantro lime rice. Loved it!!! And so easy!!!

    Reply
  2. Grace

    Jul 12, 2020 at 7:36 pm

    Ohhhhh my gosh, why is this so delicious?!? Made with feta and this is a new favorite! Simple, healthy, but so flavorful!! Thanks!!

    Reply
  3. Vanessa

    Jun 09, 2020 at 3:00 pm

    Thanks for sharing! Does it keep long?

    Reply
  4. Suzanne

    Jun 09, 2020 at 2:59 pm

    This looks so good! What a perfect dish for a weeknight or to serve company!

    Reply
  5. Tyler

    Mar 01, 2020 at 6:01 pm

    Probably one of my favorite things to make. I like to add jalapeños and cilantro with about 5min left in the oven. Then a dab of sour cream is a really good addition. Fantastic recipe though and super easy to make.

    Reply
    • Julia

      Mar 04, 2020 at 8:36 pm

      Glad you enjoyed it!

      Reply
  6. Amanda

    Oct 06, 2019 at 6:51 am

    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.

    Reply
    • Julia

      Nov 01, 2019 at 6:25 pm

      You are very welcome, Amanda! I am glad you enjoyed this recipe!

      Reply
  7. Jessicapoff

    Sep 26, 2019 at 8:41 am

    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.

    Reply
    • Julia

      Sep 28, 2019 at 1:16 pm

      So glad you enjoyed this recipe! Thank you so much for your feedback and the tips about the timing of adding the cheese.

      Reply
  8. Nelly

    Mar 20, 2019 at 9:32 pm

    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

    Reply
    • Julia

      Mar 25, 2019 at 6:02 pm

      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.

      Reply
  9. Amanda

    Jul 27, 2018 at 7:08 pm

    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!

    Reply
    • Julia

      Jul 31, 2018 at 4:38 pm

      Thank you, Amanda! So glad you liked it! Thank you for stopping by and leaving your comment!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us On PinterestFollow Us On FacebookFollow Us On InstagramFollow Us On Twitter

Footer

Privacy Policy | Terms and Conditions | Disclaimer | About | Featured On

Copyright © 2019 · All Rights Reserved · JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK