Mexican Street Corn Chicken

Preheat your oven to 400°F (200°C).
In a small bowl, combine the olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Rub this mixture over the chicken pieces.
Place the seasoned chicken in a baking dish and bake for 20–25 minutes, or until fully cooked and golden brown.
While the chicken is baking, prepare the street corn topping: In a medium bowl, mix the corn kernels, mayonnaise, sour cream, crumbled cheese, smoked paprika, lime juice, and chopped cilantro until well combined.
Remove the chicken from the oven. Spoon the corn mixture generously over each piece.
Return the dish to the oven and bake for another 5 minutes to warm the topping through.
Garnish with extra crumbled cheese, fresh cilantro, and lime wedges before serving.

Grilled Chicken: For a smokier flavor, grill the chicken instead of baking it.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the corn topping.
Dairy-Free: Use vegan mayo and a dairy-free cheese alternative.
Corn Swap: Replace corn with fire-roasted corn for a deeper, charred flavor.
Tex-Mex Style: Add a spoonful of black beans or chopped avocado to the topping for extra substance.

For authentic flavor, char the corn in a dry skillet or on a grill before mixing it into the topping.
Let the chicken rest a few minutes before adding the topping so juices can settle.
If using frozen corn, thaw and pat it dry before use to avoid excess moisture.
Cotija cheese is traditional, but feta works wonderfully if cotija isn’t available.
Serve alongside rice, roasted vegetables, or tortilla chips for a complete meal.

This dish transforms ordinary chicken into something truly special—rich, flavorful, and utterly satisfying with every bite.