Name: Mexican Street Corn Chicken Recipe
Prep time: 15 min
Cook time: PT-487916H34M20S
Total time: PT-487916H34M20S
Cuisine: Mexican
Ingredients: 1.5 lbs. boneless skinless chicken breast (cut into bite-sized pieces); 1 cup chicken broth; ½ cup diced onion; 2 jalapenos (diced); 1 Tbsp. minced garlic; 30 oz. southwest style corn (two 15-oz. cans, drained); 15 oz. can black beans (drained and rinsed); 8 oz. cream cheese; 2 tsp. chili powder; 2 tsp. lime juice; 1 tsp. salt; 1 tsp. ground cumin; 1 tsp. tajin seasoning (plus more for serving); ¼ cup queso fresco; ¼ cup chopped cilantro; Lime wedges for serving

Jump to Recipe

Get ready to fall head over heels for this Mexican Street Corn Chicken Recipe! Imagine the bold, zesty flavors of classic elote corn, now paired with tender chicken in one crave-worthy, creamy slow cooker dish. Each bite is bursting with sweet corn, smoky spices, a touch of heat from jalapeños, and the ultimate finish of queso fresco and lime. Whether it’s a fun weeknight dinner or your next big party, this dish captures all the festival magic of street corn — and you can make it with almost no effort.

Mexican Street Corn Chicken Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Mexican Street Corn Chicken Recipe is short and sweet, with every item playing its own essential part. Together, these ingredients create layers of flavor, creaminess, and just the right pop of color for a show-stopping meal.

Chicken breast: Boneless, skinless, and cut into bite-sized pieces, this soaks up all the spicy, tangy goodness.

Chicken broth: Keeps things juicy and helps meld all the flavors together while cooking.
Onion: Diced small to provide an aromatic backbone without overpowering the other flavors.

Jalapeños: Adds just the right amount of fresh heat—remove the seeds for less spice, or leave them in for a real kick!
Minced garlic: Infuses everything with deep, savory flavor that always feels like home.

Southwest style corn: Canned and drained, this brings sweet and savory notes plus a classic street corn vibe.
Black beans: Drained and rinsed for creamy texture and extra nutrition in every bite.
Cream cheese: The secret to that irresistible creamy sauce, without having to fuss over a stovetop.

Chili powder: Smoky and warm, this spice gives backbone to the dish’s flavor profile.
Lime juice: A splash of acid brightens everything up and ties the street corn concept together.
Salt: Just enough to lift all those vibrant Mexican flavors.

Ground cumin: Adds earthy, aromatic depth that’s signature to Mexican comfort food.
Tajin seasoning: The magic finishing dust—fruity, salty, tangy, and just a hint of chili.
Queso fresco: Crumbly, creamy cheese that makes every serving special, so don’t skip it!

Chopped cilantro: For fresh, herby brightness for that pop of color and flavor.
Lime wedges: Serve on the side for anyone who loves a little extra zing.

How to Make Mexican Street Corn Chicken Recipe

Step 1: Layer Everything Into Your Slow Cooker

This is one of those glorious recipes where you just pile everything into the slow cooker and walk away. Start by adding the chicken breast pieces, chicken broth, diced onion, jalapeños, garlic, drained southwest style corn, black beans, cream cheese, all the spices (chili powder, lime juice, salt, cumin, tajin). Give it a gentle mix to distribute the flavors, but don’t worry about perfection—the slow cooker handles the magic from here!

Step 2: Let Your Slow Cooker Work Its Magic

Cover and cook on high for about 4 hours, or on low for 5 to 6 hours. The chicken gets wonderfully tender, all the flavors meld together, and the cream cheese melts into a dreamily creamy sauce. While it simmers, your kitchen is going to smell amazing—try not to sneak too many peeks!

Step 3: Stir, Serve, and Add the Final Touches

Once everything’s tender and the sauce is nice and creamy, give it a good stir to really blend all those flavors and textures. Spoon the Mexican Street Corn Chicken Recipe onto plates or into bowls, then shower it with queso fresco, a sprinkle of fresh cilantro, a dash more tajin if you like, and plenty of lime wedges. That finishing touch takes it straight over the top.

How to Serve Mexican Street Corn Chicken Recipe

Garnishes

Treat yourself to all the fixings! Sprinkle generous crumbles of queso fresco over each serving for that classic street corn flavor, and toss on a handful of chopped cilantro for color and freshness. Give everyone a wedge (or two) of lime to squeeze on just before digging in, and don’t forget an extra dusting of tajin for that wow-factor finish.

Side Dishes

This Mexican Street Corn Chicken Recipe is hearty enough to stand alone, but it’s also sensational with sides. Try serving it with warm flour or corn tortillas to scoop up every creamy, spicy bite. A simple green salad with a citrus vinaigrette or a side of fluffy Mexican rice keeps the meal bright and fun. For a party, set up a taco bar with all your favorite toppings!

Creative Ways to Present

Think beyond the bowl! Spoon this mixture into grilled tortillas for easy street tacos, or layer it over nachos for a party-ready appetizer. You can also use it as a hearty topping for baked potatoes or drizzle it into a quesadilla for an ooey-gooey upgrade. The flavors in this Mexican Street Corn Chicken Recipe are pretty much begging to be remixed into your favorite formats.

Make Ahead and Storage

Storing Leftovers

Cooled leftovers can be stored in an airtight container in the fridge for up to four days. The sauce will stay luscious, and the flavors only get bolder overnight. Just make sure to spoon in all that creamy goodness so every leftover serving is as satisfying as the first.

Freezing

Believe it or not, this Mexican Street Corn Chicken Recipe freezes beautifully! Transfer cooled portions into freezer-safe bags or containers, making sure to squeeze out any extra air. Freeze for up to two months. When you’re ready for that big flavor return, thaw overnight in the fridge.

Reheating

To reheat, simply use the microwave (short 1- to 2-minute bursts work great) or warm gently in a saucepan over medium-low heat, stirring occasionally until heated through and the sauce is creamy again. If things thicken up a bit in the fridge or freezer, splash in a tablespoon or two of milk or broth to loosen it right back up.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are a little richer and stay super juicy, making them a fantastic swap for chicken breast in this Mexican Street Corn Chicken Recipe. Just cut them into bite-sized pieces and follow the instructions as written.

Is there a way to make this less spicy?

You totally control the heat! For a milder version, remove the seeds from the jalapeños or stick to just one pepper. You can also skip the extra sprinkle of tajin at serving, and your dish will still be packed with flavor without the fire.

Can I make this recipe dairy-free?

Sure thing—swap the cream cheese for a plant-based alternative, and use your favorite vegan cheese instead of queso fresco. The Mexican Street Corn Chicken Recipe will still come out creamy and full of classic street corn flavor.

What if I don’t have a slow cooker?

No slow cooker? No problem! Just combine everything in a large Dutch oven or heavy pot, bring to a gentle simmer, then cover and cook on low (stirring occasionally) until the chicken is tender and the sauce is creamy—about 45 minutes to an hour.

Can I add veggies to this for even more flavor?

Go for it! This recipe welcomes diced bell peppers, zucchini, or even spinach. Just chop and toss them in with the other ingredients. They’ll pick up all those incredible flavors and make the dish even heartier.

Final Thoughts

Once you try this Mexican Street Corn Chicken Recipe, you’ll want to make it part of your regular dinner rotation. It’s one of those magical meals that brings people together—easy enough for a lazy night in, yet absolutely party-worthy every time. I hope you give it a try and enjoy every bite!