Street Corn Chicken (Print Version)
# Ingredients:
01 -
4-6 thin chicken breasts (2 lbs, boneless and skinless).
02 -
3 cups of drained sweet corn (from 2 cans).
03 -
1/4 cup of sour cream.
04 -
1/4 cup of mayonnaise.
05 -
1½ teaspoons of chili powder.
06 -
1 tablespoon of lime juice.
07 -
1/2 teaspoon of garlic powder.
08 -
1/4 teaspoon of cayenne pepper, optional.
09 -
1/2 teaspoon of salt.
10 -
1/4 cup of fresh cilantro, finely chopped (to garnish).
11 -
1/4 cup of crumbled queso fresco (to garnish).
# Instructions:
01 -
Set your oven to warm up at 350˚F (175°C).
02 -
In a big bowl, add the corn, sour cream, mayonnaise, lime juice, and chili powder. Mix everything well until smooth.
03 -
Place the chicken breasts flat in a casserole dish. Sprinkle them with garlic powder, salt, and cayenne pepper.
04 -
Smoothly spread the corn mixture on top of the chicken in the dish.
05 -
Pop the dish in the oven and bake for about 30-40 minutes. Make sure the chicken hits 165˚F (75°C) inside.
06 -
Take it out of the oven and top it with crumbled queso fresco and fresh cilantro before serving.
# Notes:
01 -
Enjoy bold, savory flavors featuring baked chicken paired with sweet corn that’s inspired by classic Mexican street food. Great for quick weeknight meals or hosting!
02 -
Want a smoky twist? Grill your chicken before baking to capture that charred essence of street corn.