Mexican Street Corn Chicken
Everything you love about Mexican Street Corn transformed into a wholesome and delicious main dish! Tender chicken breasts are smothered in a creamy, flavorful corn mixture and baked to perfection.
Equipment
- Large Bowl
- Casserole Dish
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts 4-6 thin pieces
- 3 cups sweet corn drained if canned
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice fresh preferred
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
Toppings
- 1/4 cup queso fresco crumbled
- 1/4 cup cilantro chopped
Instructions
- In a large bowl, combine sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
- Place thin chicken breasts flat in a casserole dish. Season with salt, garlic powder, and cayenne pepper. Spread corn mixture evenly over the chicken.
- Bake at 350˚F, uncovered, for 30-40 minutes or until chicken is cooked through (internal temperature 165˚F).
- Remove from oven and garnish with crumbled queso fresco and chopped cilantro before serving.
Notes
Use thin chicken breasts for the best results. Prep the corn mixture in advance to save time. You can also substitute Greek yogurt for sour cream if needed.