Crockpot Mexican Street Corn Chicken
This vibrant dish combines tender shredded chicken with sweet corn kernels, savory spices, and a creamy, cheesy sauce. Slow-cooked to perfection and finished with a golden crust, it brings the bold flavors of Mexican street corn into a satisfying comfort meal.
- Prep Time: 15
- Cook Time: 375
- Total Time: 435
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
2 boneless, skinless chicken breasts (about 2 lbs total)
1 cup frozen corn kernels
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup diced cotija cheese
2 tablespoons grated Parmesan cheese
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup lime juice
1 large bell pepper (diced)
2 tablespoons chopped fresh cilantro
1 sleeve (10 tacos worth) frozen tortilla shells
Cooking spray or oil
1/2 cup shredded cotija cheese for topping
1/4 cup chopped cilantro for garnish
Instructions
Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper
In a medium bowl, combine mayonnaise, sour cream, chili powder, cumin, onion powder, garlic powder, and 1/2 tsp salt. Mix well
In a 6-quart slow cooker, place chicken breasts and pour half of the sauce over them
Add corn kernels and bell pepper around the chicken
Place the remaining sauce on top of the chicken
Cover and cook on low for 6-8 hours or high for 3-4 hours
Once cooked, shred chicken with a fork
Mix in diced cotija cheese, lime juice, and Parmesan
Transfer to a parchment-lined 9×13-inch baking dish
Sprinkle with remaining cotija cheese
Bake at 375°F (190°C) for 15-20 minutes until golden
Serve warm in tortillas, garnished with cilantro and lime wedges
Notes
For creaminess without dairy cheese: Substitute cotija with 1/2 cup crumbled feta cheese
Double corn kernels for heartier texture
Serve with Mexican crema if preferred
Freeze unbaked mixture up to 3 months