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

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.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 541 kcal
Author Julia


  • 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


  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.