Crockpot Mexican Street Corn Chicken is the spin on street corn that everyone needs in their lives! Tender chicken and sweet corn in a luxuriously creamy, perfectly spiced sauce? Yes please! Best partis that it’s easy to make and family-friendly, so dinner’s a win all around.
I’m a huge fan of Mexican Street Corn. The flavors are so good! I’ve created several recipes inspired by the flavor profile, like this Mexican Street Corn Casserole, Mexican Street Corn Dip, and Mexican Street Corn Chicken Salad.
Today I’m sharing what might just be my easiest street corn inspired recipe yet: Crock Pot Mexican Street Corn Chicken! It’s super simple and unfussy to make – just add the ingredients to the Crockpot and just a handful of hours later, you’ll have tender, perfectly cooked chicken and sweet corn in a creamy, full-of-flavor sauce. Yum!
Why I LOVE this recipe!
- SO easy – We’re talking just 10 minutes prep for this easy street corn recipe. The Crockpot does all the work!
- 10 ingredients – All you need are 10 simple ingredients to assemble this street corn chicken dish.
- Versatile – Serve it with cornbread and beans, or make a street corn chicken bowl with rice, fresh shredded lettuce, avocado, salsa, and sour cream. Scoop warm leftovers into taco shells or use it as a burrito filling with cilantro lime rice. So many possibilities!
- Crockpot magic – The Crockpot is my secret weapon for feeding my family on busy weekday evenings when time is short. Just prep ahead of time and the slow cooker does the work! Plus, the result is tender, juicy chicken. What could be better?
What is Mexican Street Corn Chicken?
Mexican street corn, also known as “elote,” is a type of corn on the cob that’s served with a smear of mayo, crema, chili spices, and Mexican cheese. The flavor profile is a little spicy, a little sweet, and smoky. Mexican Street Corn Chicken is a spin on elote that includes chicken for a full meal. The chicken pairs perfectly with the corn, cheese, and seasonings!
Recipe Notes
This Crockpot Mexican Street Corn Chicken recipe is as simple as promised! Just 10 minutes prep for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make Crockpot Mexican Street Corn Chicken to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken – You’ll need 2 pounds of boneless, skinless chicken breast, cut into bite-size pieces.
- Garlic powder – I love garlic powder for infusing garlic flavor into a dish without having to break out the cutting board and knife.
- Sour cream – I like to use full-fat sour cream for a rich, tangy sauce.
- Mayonnaise – Use your favorite brand. This helps keep the chicken moist and adds so much flavor to this easy street corn chicken recipe.
- Seasonings – Salt, cumin, and chili powder.
- Corn – You’ll need 5 cups, or 2 pounds, of frozen sweet corn.
- Cream cheese – For stirring into the Crockpot street corn chicken at the end of the cooking process. This makes a super creamy, absolutely delicious street corn chicken dish.
- Toppings – I like to sprinkle some fresh cilantro on my easy Mexican street corn chicken. A few crumbles of Queso Fresco and a shake or two of Tajin seasoning are tasty additions, too.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Crockpot Mexican Street Corn Chicken– Double the chili powder and add 1/2 teaspoon cayenne pepper for a hit of heat.
- Crockpot Mexican Street Corn Chicken with Cauliflower– Add some more veggies to the equation by stirring in a couple of cups of cauliflower florets along with the corn.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Crockpot Mexican Street Corn Chicken.
Add the chicken to the Crockpot along with the corn, sour cream, mayo, and seasonings.
Stir it all together until all of the chicken is coated evenly with the sour cream/mayo mixture.
Cook until the chicken is done. Add the cream cheese to the street corn chicken.
After a few minutes, the cream cheese will be soft enough to stir. Combine and serve.
Recipe Tips
- Briefly freeze the chicken – Place the chicken in the freezer for 15-20 minutes before cutting it into bite-size pieces. The freezer will help it firm up which makes it easier to cut.
- Use a meat thermometer – Insert the probe of an instant-read thermometer into the center of one of the largest pieces of chicken. If it reads 165°F, it’s done!
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!
- Prep ahead – Mix together all of the ingredients in a gallon-size storage bag or airtight container (except for the cream cheese, cilantro, and queso fresco). Then, a few hours before you’re ready to eat, pour it into your Crockpot and cook.
- Freeze ahead – You can freeze this Crockpot street corn chicken before or after cooking. Sometimes I even like to assemble a double batch so I can cook one now and freeze one later. See the Freezer Meal Instructions section for details on how to freeze.
Freezer Meal Instructions
Making this Crockpot Mexican Street Corn Chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Add all of the ingredients except for the cream cheese, cotija, and cilantro to a gallon-size freezer bag. Seal and label.
- Freeze for up to 6 months.
- Thaw overnight in the fridge.
- Pour contents into slow cooker and proceed with recipe as directed.
How to Freeze Crockpot Mexican Street Corn Chicken After Cooking
- Allow Crockpot street corn chicken to cool to room temp.
- Separate into meal-size portions and place in airtight freezer-safe containers or freezer bags.
- Label and freeze for up to 6 months.
- Thaw overnight in the fridge.
- Reheat in the microwave in 30-second increments (stir in between heating) or reheat in the oven.
What to Serve with Crockpot Mexican Street Corn Chicken
Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican Style Crockpot Refried Beans, Crockpot Borracho Beans, or Black Beans
- Cilantro Lime Rice
- Mexican Roasted Vegetables
- Mexican Caesar Salad or Tostada Salad
- Mexican Cornbread
- and Churro Cheesecake Bars for dessert!
Crockpot Mexican Street Corn Chicken Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Street Corn Chicken Rice Bowl– Add rice to the bottom of a bowl and top with warmed street corn chicken. Top with cabbage or shredded lettuce, avocado, a dollop of sour cream, queso fresco, cilantro, and some pico de gallo.
- Street Corn Chicken Tacos– Warm leftover street corn chicken and stuff in warm taco shells. Top with cabbage and salsa and serve.
- Street Corn Chicken Nachos– Shred leftover street corn chicken and top a big pile of chips. Add a bunch of shredded Monterey Jack or cheddar cheese. Bake at 350°F for about 10 minutes until the cheese is melted and the nachos are warmed through.
Recipe FAQ’s
How to make Mexican street corn?
Classic street corn is made by cooking up corn on the cob and then slathering it with a mix of mayo, Mexican crema or sour cream, lime juice, cayenne pepper, and smoked paprika or chili powder. Then it’s garnished with Cotija cheese and fresh cilantro. Tajin is excellent on Mexican street corn as well.
Can you put raw chicken straight into a slow cooker?
Absolutely! No need to pre-cook chicken before placing it in the slow cooker. The most important thing is making sure you turn the Crock Pot on right away and for extra insurance, you can use an instant-read thermometer so you can tell it’s cooked through. The thermometer should read at least 165°F.
More EASY Crockpot Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy Crockpot recipes here, or see a few of our readers favorite recipes below.
- Crockpot Bourbon Chicken
- Crockpot Salsa Chicken
- Crockpot Green Chile Chicken
- Southwest Chicken Chili
- Crockpot Chicken Nachos
Crockpot Mexican Street Corn Chicken
Ingredients
- 2 pounds boneless skinless chicken breast
- 1 teaspoon garlic powder
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 pounds frozen sweet corn, (about 5 cups)
- 4 ounces cream cheese
- ¼ cup chopped cilantro
- 3 ounces crumbled queso fresco
Instructions
- Cut chicken breast into bite sized pieces.
- Add chicken, corn, sour cream, mayonnaise, salt, garlic powder, and chili powder to the slow cooker and mix to combine.
- Cover and cook on high for 2-2.5 hours or low for 2.5-3 hours, or until the chicken is cooked through.
- Place the cream cheese on top of the chicken mixture and cover for 5-10 minutes. Once the cheese is soft all the way through, stir in the cream cheese.
- Top with crumbled cheese and chopped cilantro, and optionally, garnish with tajin. Serve warm and enjoy!
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