Mexican Street Corn Chicken (Print Version)
# Ingredients:
01 -
2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts).
02 -
3 cups sweet corn (2 cans, drained).
03 -
1/4 cup mayonnaise.
04 -
1/4 cup sour cream.
05 -
1/2 tbsp lime juice.
06 -
1½ tsp chili powder.
07 -
1/2 tsp salt.
08 -
1/2 tsp garlic powder.
09 -
1/4 tsp cayenne pepper (optional).
10 -
1/4 cup queso fresco, crumbled (for topping).
11 -
1/4 cup cilantro, chopped (for topping).
# Instructions:
01 -
Preheat your oven to 350˚F (175°C).
02 -
In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Stir well to combine.
03 -
In a casserole dish, lay the thin chicken breasts flat in the dish. Season with salt, garlic powder, and cayenne pepper.
04 -
Spread the corn mixture evenly over the top of the seasoned chicken breasts.
05 -
Bake the dish uncovered for 30-40 minutes, or until the chicken reaches an internal temperature of 165˚F (75°C).
06 -
Once done, remove the dish from the oven and garnish with crumbled queso fresco and chopped cilantro before serving.
# Notes:
01 -
This recipe is packed with the bold and savory flavors of Mexican street corn, paired with juicy baked chicken breasts. It's perfect for a fun weeknight dinner or a crowd-pleasing main course.
02 -
For an extra flavor kick, grill the chicken breasts before baking to get that charred taste similar to street corn.