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!
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 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.
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
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!
Other recipes you might like
If you enjoyed this Mexican Street Corn Chicken Bake, you might like these recipes:
Mexican Street Corn Black Bean Chicken Bake
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
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
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.
I’m not sure what kind of chicken you made this with but at 375 and I cooked it even longer for 35 minutes the chicken was still raw! I knew I should’ve done 425. Terrible
Samantha, I used thinly sliced skinless, boneless chicken breasts. I have updated the recipe to make it more clear. Sorry to hear about your result.
Looks so good! Do you cover it when you bake it?
No, I cooked it uncovered.
This recipe is so tasty. I’ve made it twice now and it doesn’t disappoint.
I am very happy to hear that! Thank you for the comment!
I had leftover shredded chicken and no chicken breasts, so substituted 5 cups shredded chicken and ate with tortilla chips as chicken nachos - delicious!!
What a great improvisation of this recipe! Love it!