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    Mexican Street Corn Black Bean Chicken Bake

    Published: May 16, 2018 / 31 Comments

    76.1K shares
    • Facebook1.0K
    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 65 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 10 mins
    Cook Time 25 mins
    Total Time 35 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.

    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. Liane

      May 11, 2022 at 2:56 pm

      Do you think frozen corn would work with this recipe?

      Reply
    2. Shelley

      May 01, 2022 at 5:47 pm

      I'm wondering if this would work with some cooked ground chicken, a bit of extra cheese, and served with tortilla chips? Sounds tasty!

      Reply
      • Julia

        May 06, 2022 at 4:53 pm

        Shelly, I think it would work great with cooked ground chicken and will be delicious with tortilla chips! Great idea!

        Reply
    3. Sonya

      April 02, 2022 at 6:22 am

      What kind of side could you make for this?

      Reply
      • Julia

        April 24, 2022 at 9:03 pm

        Here are some ideas:
        Rice. Serve this over jasmine rice, basmati rice, or long-grain rice. Wild rice will work well, too. You can even use cauliflower rice.
        Mashed cauliflower will work as a lower-carb substitute for mashed potatoes.
        Pasta. Serve this over spaghetti or angel hair pasta.

        Reply
    4. Samantha

      October 05, 2021 at 4:49 pm

      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

      Reply
      • Julia

        October 07, 2021 at 3:04 pm

        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.

        Reply
        • Kristin

          March 13, 2022 at 6:43 pm

          I used thinly cut chicken and it was raw at 35 minutes…?

          Reply
          • Julia

            March 21, 2022 at 10:53 pm

            Kristin, did you preheat your oven until it registered 375 F before adding the chicken? Or, did you add the chicken and only then turned on the oven?

            Reply
          • Hedy

            May 11, 2022 at 8:17 pm

            Come on thin sliced chicken takes 20 mins too. Better check your oven.

            Reply
    5. Karen

      May 03, 2021 at 1:29 pm

      Looks so good! Do you cover it when you bake it?

      Reply
      • Julia

        October 07, 2021 at 4:09 pm

        No, I cooked it uncovered.

        Reply
    6. Stephanie

      April 20, 2021 at 9:25 pm

      This recipe is so tasty. I’ve made it twice now and it doesn’t disappoint.

      Reply
      • Julia

        October 07, 2021 at 4:09 pm

        I am very happy to hear that! Thank you for the comment!

        Reply
    7. Ann

      January 23, 2021 at 6:19 pm

      I had leftover shredded chicken and no chicken breasts, so substituted 5 cups shredded chicken and ate with tortilla chips as chicken nachos - delicious!!

      Reply
      • Julia

        October 07, 2021 at 4:10 pm

        What a great improvisation of this recipe! Love it!

        Reply
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