Description
This Mexican Street Corn Chicken recipe features tender, seasoned chicken breasts baked under a creamy, flavorful topping made with sweet corn, mayonnaise, sour cream, and spices. Topped with queso fresco and fresh cilantro, this dish combines classic street corn flavors with juicy baked chicken for a delicious and easy weeknight meal.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts (4-6 thin chicken breasts)
Corn Mixture
- 3 cups sweet corn (about 2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice
- 1 1/2 tsp chili powder
Seasonings
- 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
- Prepare the corn mixture: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Mix well to create a creamy and flavorful topping for the chicken.
- Season the chicken: Place the thin chicken breasts flat in a casserole dish. Sprinkle them evenly with salt, garlic powder, and cayenne pepper for a slight kick.
- Assemble the dish: Spread the prepared corn mixture evenly over the seasoned chicken breasts in the casserole dish to ensure every bite is packed with that creamy street corn flavor.
- Bake the chicken: Bake uncovered in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Garnish and serve: Remove from the oven, sprinkle crumbled queso fresco and chopped cilantro on top for a fresh and tangy finish. Serve warm and enjoy!
Notes
- To check doneness, use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Using thin chicken breasts helps the chicken cook evenly and faster.
- Cayenne pepper is optional and can be omitted for less heat.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a dairy-free option, substitute sour cream and queso fresco with dairy-free alternatives.
