Chicken With Corn Recipes


Chicken with Corn recipes that take little to no effort to prepare. Quick and easy recipes for busy people. Corn and chicken aren’t something you’d romantically think of together, but with these delectable recipes, your taste buds might have a heart attack. We’ve got succulent cornmeal fried chicken, along with some crispy baked chicken. These tasty dishes will have everyone on your friends and family list gnawing at their knuckles for more!

Garlicky Creamed Corn Chicken

You will find any justification to produce a sauce this amazing. Fortunately, making this chicken supper is very simple. For added flavor, the chicken is cooked in bacon fat. It’s a great dish for entertaining or just a cozy dinner at home.





slices bacon

boneless skinless chicken breasts 


Freshly ground black pepper

2 tbsp. 


cloves garlic, crushed

2 tsp. 

fresh thyme leaves, plus more for garnish

240 ml 

double cream

115 g 

cream cheese, softened

50 g 

freshly grated Parmesan

300 g 

frozen sweetcorn

Pinch crushed chilli flakes


  1. Cook bacon until it is crispy in a large pan over medium heat. Remove and drain on a platter covered with paper towels. Make bite-sized cuts in the meat.
  2. Salt and pepper the chicken on both sides.
  3. Add chicken to the same pan and cook for 8 minutes on each side or until no longer pink. Place on platter after removing from pan. Remove extra fat from the pan.
  4. Garlic and thyme are added to melted butter in the pan. Cook for 1 minute or until aromatic. Bring to a simmer after adding double cream, cream cheese, and Parmesan. Simmer for 2 minutes or until thickened. Season with salt, pepper, and red pepper flakes before adding the corn.
  5. Put the chicken back in the pan and heat it through for 5 minutes.
  6. To serve, add additional thyme and bacon on top.

Mexican Street Corn Chicken

Everything you enjoy about a Mexican street corn has been transformed into a healthy and delectable main dish: Mexican Street Corn Chicken! A wonderful corn concoction that captures the essence of authentic Mexican elote is slathered over tender chicken breasts before being cooked to perfection. Neither could it be more simple or delicious!

Mexican Street Corn Chicken – The EASY Way!

In our home, we frequently serve chicken for dinner. My family especially like Mexican meals and chicken.

My spouse and kids, however, have never consumed a chicken dish so rapidly. There were no leftovers and their plates were spotless.

Since this dish is based on one of my all-time most well-liked recipes, Mexican Street Corn Casserole, I should have known!

This dinner is SO GREAT (and simple!) because…

  • Can be prepped and in the oven in as little as 10 minutes
  • Bakes hands off!
  • Both the protein and a side in just one casserole dish!
  • TONS of flavor with very little effort!

If you need a dinner the family will love, and doesn’t take much time to make…


What to Serve with Mexican Street Corn Chicken

This meal goes great with many of your favorite Mexican side dishes since it contains the traditional characteristics of Mexican street food. There are traditional selections as well as some wholesome options to keep it light.

Remember that this dinner already contains chicken and a full serving of Mexican street corn, making it hearty and healthful in and of itself.


  • Chips with Salsa or Guacamole (this tableside version is SO GOOD!)
  • Mexican Rice and black beans
  • Sautéed onions and peppers
  • Side salad with Jalapeno Ranch (Family favorite!)
  • Corn or flour tortillas

You can choose one or add a few sides to make a wholesome, well rounded dinner. 

Recipe Notes

The simplicity of this Street Corn Chicken recipe is exactly as stated. From the fridge to the table, a family-friendly meal requires only three simple steps.

I’ll go through a few of the strategies and techniques I employ when preparing this recipe in this part to ensure the best, tastiest results possible.


  • Chicken Breast– This recipe will work the BEST with thin chicken breasts! This helps the dish to cook more quickly and evenly and keeps it more tender. To get thin chicken breasts you can:
    • Buy thin chicken breasts on the shelf at the store
    • Cut regular sized chicken breasts in half horizontally (this is what I generally do)
    • Pound the chicken breasts to half the thickness
  • Corn– You can use canned corn that has been drained or frozen corn that has been thawed
  • Sour Cream & Mayonnaise– These combine to make the creamy base for the street corn. I use regular sour cream and mayo, but light can be used with good results as well.
  • Queso Fresco– This can be found usually in the cheese section of the grocery store, or sometimes in the specialty Mexican section if they have one in the refrigerated area. It is a crumbly, mild white cheese that perfectly compliments the dish.


  1. Employ THIN Chicken! I’ve said it before, but it bears repeating since it truly does affect how the meal cooks and how juicy and soft the chicken is at the conclusion of the process.
  2. Make use of a large dish. You need a dish that is big enough to allow the chicken some room. Cramming it in will extend the cooking time and keep more moisture in the food, occasionally making it “watery.”
  3. Avoid overcooking!
  4. At 165°F, chicken is finished. The chicken begins to become increasingly tough the higher it is cooked over this temperature.


If you are able, I always advise trying the recipe as written first. For personal preference or when you are short on ingredients, there are certain replacements that you may make that will still work well with the recipe.

  • Chicken– Other cuts of chicken can be substituted for chicken breast. You can use most any cut that is boneless and skinless such as chicken thighs or chicken tenderloins.
  • Corn– This is obviously a main ingredient. If you don’t prefer to use canned, you can use frozen corn that has been thawed, or freshly cooked corn on the cob that has been cut from the ears.
  • Sour Cream– Greek yogurt can be subbed for sour cream.
  • Cayenne pepper– This can be ommitted if you want the recipe to have less spice, although it is such a small amount, it really compliments the flavor more than making it spicy!
  • Cilantro– If you don’t like cilantro, this can also be left out rather than substituted.
  • Queso Fresco– This cheese really adds to the authentic taste of the dish. If you don’t have it on hand, or aren’t able to find it, you have a few options:
    1. Leave it out- It is still very good, even without cheese
    2. Use another cheese- Cojita would be the best substitution.
    3. Use Cheddar or Monterey Jack- These will not make it taste authentic, but they will still be delicious.

Recipe Short Cuts

If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!

  • Up to 48 hours in advance, prepare the street corn topping: You can prepare the corn topping for the chicken in this manner. When you’re ready to cook, you may do this and have the meal in the oven in a matter of minutes.
  • You can prepare the chicken and topping up to 12 hours in advance and place them in the casserole dish in the refrigerator before you are ready to cook. This method of cooking from cold may add 5–8 minutes to the cooking time of the dish.
  • If you need to reduce the cooking time, you can season and precook the chicken breast in advance. When you’re ready to cook, pour the corn mixture over it, and cook for 15-20 minutes, or until everything is well heated.

Recipe Variations

These tiny hints will work if you adore this recipe as much as we do and want to quickly switch it up for variation.

  • Spicy Street Corn Chicken– Make recipe as directed adding in 1/4 cup diced jalapeno. You can also add additional cayenne pepper into the corn mixture to get more spiciness.
  • Loaded Mexican Street Corn Chicken– Get more deliciousness with black beans and sweet bell pepper. Make as directed adding 1 cup of black beans and 1 sweet bell pepper (any color) diced into the corn mixture. With the additional volume of veggies, it may take 5-8 minutes longer to cook.
  • Light Mexican Street Corn Chicken– Lighten this recipe up by reducing the mayonnaise to 2 tbsp, and replacing the sour cream with greek yogurt.

Dietary Considerations

This dish satisfies some of your unique dietary requirements and is easily adaptable to fit others.

Always verify that all ingredients from stores meet any special dietary requirements. The following notes serve as a broad roadmap.

  • Gluten free: This recipe is naturally gluten free.
  • Nut free: This Mexican Street Corn Chicken recipe is naturally nut free
  • Egg free: This recipe can be made egg free by using vegan mayo.
  • Macros: The approximate macro calculation for this recipe is- P: 53g C: 24g F: 23g

Mexican Street Corn Chicken Leftovers

It’s your lucky day if you have leftovers from making street corn chicken! They offer a great starting point for another delectable dish and reheat well.

Meal-sized quantities should be separated up and stored in an airtight container to preserve leftovers:

  • in the refrigerator for 3-4 days
  • in the freezer up to a month


Here are a few ways to repurpose those leftovers and give them a delicious makeover!

  • Street Corn Chicken Quesadillas– Chop leftover chicken and mix with the corn topping. Heat a skillet over medium heat. Butter the outside of 2 tortillas, then spoon a layer of the chicken mixture and a layer of mexican blend or monterey jack cheese in between the tortillas. Cook in the skillet until each side is golden brown.
  • Mexican Street Corn Chicken Enchiladas– Shred or chop the chicken and mix with the topping. Roll the filling inside tortillas and place in a casserole dish. Pour green enchilada sauce over the top and sprinkle cheese. Bake at 375˚F until heated through.
  • Street Corn Chicken Pepper Nachos– Shred or chop the leftover chicken and mix with the corn topping. Cut in half and deseed mini peppers. Fill the hollow with chicken mixture then top with shredded cheese. Bake at 425˚F for 8-12 minutes or until the nachos are heated through and the cheese is melted. Serve with sour cream and guacamole for dipping!


Made from scratch using basic ingredients, this Amish Chicken and Corn Casserole tastes delicious. In less than 45 minutes, a warm, soothing, and simple meal is ready for the table. The creamy concoction of tender chicken, sweet corn, and a buttery Ritz cracker crumb topping will be a hit with your family. For a simple evening supper, serve with roasted vegetables or a side salad.

Close up front shot of an easy chicken casserole in a white dish


On a chilly evening, a straightforward chicken casserole is unbeatable! This simple recipe with chicken and corn in a creamy sauce is a mom’s best friend because it is the epitome of comfort food. It’s one of those terrific meals that your entire family will like, and it comes together quickly with only a few common kitchen essentials.

For dinner, my Amish neighbor brought us a creamy chicken and corn casserole shortly after our first boy was born (nearly 11 years ago!). I vividly recall how comforting it was to enjoy a hot, home-cooked meal on a chilly December night as a stressed-out, sleep-deprived new mother. I also recall the delectable cream pie she served as dessert, but we’ll get to it another time.

Every year, our friends grow a lot of corn in their garden, so that specific casserole was just a straightforward combination of leftover summer corn and chicken (that had been stashed in the freezer). Ritz crackers are sprinkled on top of a simple chicken casserole with no fancy or unusual ingredients. Sometimes the simplest dishes are the best ones!


Any dish that is prepared and served in the same vessel is referred to as a “casserole” in general. Typically, a casserole consists of three primary ingredients: a base, which in this case is chicken, and contributes to the flavor and texture of the meal; an extender, which helps to thicken the dish; and a binder or liquid, which binds everything together (such as the cream sauce). With this Amish Chicken and Corn Casserole dish, we’ve checked all the right boxes and upped the ante with a buttery, crunchy Ritz cracker topping!


Yes! You’ll need cooked chicken for this recipe, and a variety of options will work. Pick the most convenient method for you:

  • Boiled and Pulled Chicken: Boil about 1 lb. of boneless, skinless chicken breasts or thighs until cooked through (about 20 minutes). When cool enough to handle, chop or pull the chicken and use in the recipe. You’ll need a total of about 2 cups (more or less) shredded. I find that 1 lb. of chicken breasts yields about 2 cups of pulled chicken, but there’s some flexibility here — it doesn’t need to be exact.
  • Rotisserie Chicken: This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use it in the recipe as instructed.
  • Leftover Chicken: If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this casserole.
  • Canned Chicken: Yep, you can even use canned chicken in this casserole!
Overhead shot of simple chicken casserole on a wooden table


The trademarks of Amish cooking include wholesome ingredients and meals that are created from scratch. Use fresh, local corn wherever it is available because these dishes heavily utilize homegrown fruits and veggies. Since this dish is rather simple, feel free to change the ingredients or add more herbs, flavor, or vegetables to suit your family’s tastes.


Even on busy nights, this is the ideal prep-ahead meal to have supper on the table quickly and simply. Before baking, assemble the casserole, wrap it tightly, and place it in the refrigerator for up to 2 days. When you’re ready to bake, let the dish sit on the counter for at least 30 minutes to reach room temperature before putting it in the oven.


A refrigerator airtight container will keep leftover chicken dish for 3 to 4 days. Reheat the dish in a covered 350°F oven until just heated through (about 15-20 minutes). Additionally, you may reheat individual servings for about a minute in the microwave.

This specific casserole should not be frozen since the milk-based cream sauce has a propensity to “crack” when thawed.


  • Don’t simmer the sauce on the stovetop for too long because it will thicken even more in the oven. Before adding the chicken and corn, you can whisk in a little milk to thin it if it seems too thick.
  • To taste, add more herbs or seasoning. Thyme, oregano, parsley, basil, or chives are all suitable substitutes.
  • Double the crumb topping (use 12 cup of cracker crumbs combined with 2 teaspoons of butter) if you prefer a lot of Ritz crackers on your dish.
  • No Ritz crackers available?
  • You can use saltines, Keebler Club crackers, crushed potato chips, or Corn Flakes cereal crumbs as an alternative.
  • For this dish, you can use fresh corn that has been cut off the ear, tinned corn, or frozen corn. It is not necessary to defrost frozen corn before using it in the sauce.
  • Including Green Vegetables
  • Try including frozen peas, boiled broccoli florets, green beans, or any other favorite vegetable in addition to the corn.

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