Street Corn Chicken (Print Version)
# Ingredients:
01 -
4 to 6 thin boneless, skinless chicken breasts (about 2 lbs).
02 -
2 drained cans of sweet corn (3 cups total).
03 -
1/4 cup sour cream.
04 -
1/4 cup mayo.
05 -
1 tablespoon lime juice.
06 -
1/2 teaspoon garlic powder.
07 -
1½ teaspoons chili powder.
08 -
1/4 teaspoon optional cayenne powder.
09 -
1/2 teaspoon salt.
10 -
1/4 cup fresh cilantro, chopped (use as garnish).
11 -
1/4 cup crumbled queso fresco for topping.
# Instructions:
01 -
Turn your oven on and heat it up to 350°F (175°C).
02 -
Mix together the corn, mayo, lime juice, sour cream, and chili powder in a big bowl. Stir it well until everything is combined.
03 -
Lay the chicken breasts in one layer inside a casserole dish. Sprinkle them evenly with garlic powder, salt, and cayenne if you're using it.
04 -
Spoon the corn mixture from the bowl and spread it evenly across the chicken.
05 -
Pop the uncovered dish in the oven. Let it bake for about 30 to 40 minutes, or until the chicken is 165°F (75°C) in the middle.
06 -
Take the dish out of the oven and top it with cilantro and queso fresco before you serve.
# Notes:
01 -
This dish combines juicy baked chicken with the smoky, zesty flavors of Mexican-style corn. It's a tasty choice for family dinners or entertaining guests.
02 -
Want extra smoky notes? Grill the chicken first to add a little charred flavor before you bake.