These Street-Corn (Elote) Stuffed Chicken Breasts take the iconic Mexican street food flavors—sweet charred corn, creamy mayo-sour cream mixture, cotija cheese, lime, and chili powder—and stuff them inside thick, juicy pan-seared chicken breasts.
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
Ingredients
1. Elote (Street Corn) Filling
• One and a half cups of fresh or thawed frozen corn kernels • ¼ cup of crumbled cotija cheese (also known as feta or queso fresco)
• Two tablespoons mayonnaise, ideally Kewpie or Mexican-style
• Two tablespoons of Mexican crema or sour cream
• 2 tablespoons coarsely chopped fresh cilantro
•One tablespoon of fresh lime juice
•One teaspoon of chili powder
•One-half teaspoon of garlic powder
• ½ teaspoon salt
2. Chicken Breasts & Seasoning Rub
• Four large, thick-cut, skinless, boneless chicken breasts
•One teaspoon of chili powder
•One teaspoon of smoked paprika
•One teaspoon of cumin
•One teaspoon of garlic powder
•One-half teaspoon onion powder
•One teaspoon of kosher salt
•One-half teaspoon black pepper
• Two tablespoons of olive oil for pan-searing
3. Topping & Garnish
- Extra crumbled cotija cheese
- Pinch of chili powder or Tajín seasoning
- Fresh lime wedges & chopped cilantro
Instructions
1. Char the Corn
Heat a dry cast-iron skillet or non-stick pan over medium-high heat. Add the corn kernels and cook for 4–5 minutes without moving too much, allowing them to get a smoky, charred brown color. Transfer corn to a mixing bowl to cool slightly.
2. Mix the Elote Filling
To the bowl of charred corn, add mayonnaise, sour cream, cotija cheese, cilantro, lime juice, 1 tsp chili powder, garlic powder, and salt. Stir until creamy and combined.
3. Pocket & Season the Chicken
Preheat your oven to 375°F (190°C).
- Use a sharp knife to cut a horizontal pocket into the thick side of each chicken breast, taking care not to slice all the way through.
- In a small bowl, whisk together the seasoning rub ingredients (chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper). Season the outside and inside pocket of each chicken breast generously.
4. Stuff the Chicken
Stuff each chicken breast pocket with 3 to 4 tablespoons of the elote corn filling. Secure the open edges with 2–3 wooden toothpicks to keep the filling enclosed during cooking.
5. Sear & Bake
- Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until a golden crust forms.
- Transfer the skillet directly to the oven and bake for 15 to 18 minutes until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
6. Garnish & Serve
Remove toothpicks. Sprinkle extra cotija cheese, fresh cilantro, and a dusting of chili powder or Tajín on top. Serve immediately with fresh lime wedges on the side!
