Elote Off the Cob Baked Chicken

We call this Mexican Corn Elote, but it should just be known as the best corn EVER! The sweetness of the corn, salty cheese, creamy mayonnaise, smoky chile, spicy hot sauce and burst of lime come together in one incredible combination. So I figured there was no way I could go wrong with this dish, and I was not wrong the whole family devoted and loved it! The Hot Cheetos Topping was my daughter’s idea since that’s her favorite topping on her Elote. I’m not a fan of Hot Cheetos but they do work with this dish.


2 lbs boneless, skinless chicken breast
3 cups Grilled Sweet Corn (or in a pinch 2 cans of corn drained)
1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp lime juice
2 tsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper ((optional))
1/2 cup queso fresco (crumbled)
1/2 cup cilantro (chopped)

*Opitional – crushed Hot Cheetos


  1. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
  2. In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
  3. Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

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