Mexican Street Corn Chicken

Street corn has been all over the internet lately but I wanted to make a lower point, high protein version. So here we have it, MEXICAN STREET CORN CHICKEN! All the flavors of the classic street corn on a stick, but this time, its on a piece of chicken. It’ll fill you up and taste so good. This is super simple to make and will please the whole crowd.

Mexican Street Corn Chicken

everything you love about mexican street corn, in a low point, high protein dish
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Prep Time 5 mins
Cook Time 20 mins
Course Main Course, Main Dish
Cuisine Mexican
Servings 4


  • 4 Chicken cutlets about 4 ounces each
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano


  • 1/3 cup fat-free sour cream
  • 1/3 cup sweet corn kernels canned
  • 1 teaspoon lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika


  • Preheat oven to 375 degrees
  • Season each chicken cutlet evenly on both sides with all of the chicken seasonings
  • Place on a greased baking tray and bake for 10 minutes
  • Meanwhile, in a small bowl, stir together all the ingredients for the sauce
  • Once the chicken has cooked for 10 minutes, flip each piece over then top evenly with the sour cream mixture.
  • Bake for another 10 minutes, or until the chicken is fully cooked.
  • Top with cilantro and enjoy

WW Points per Serving

💚: 3
💙: 1
💜: 1
✔️: 135 calories
Keyword Chicken Breast
Course Main Course, Main Dish
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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