Mexican Street Corn Chicken with Creamy Corn Topping
Tender baked chicken is covered with creamy chili-lime corn, queso fresco, and cilantro in this easy Mexican street corn-inspired dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 lb boneless, skinless chicken breast 4–6 thin chicken breasts
- 3 cups sweet corn 2 cans, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice
- 1 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
- 1/4 cup queso fresco crumbled
- 1/4 cup cilantro chopped
Instructions
Instructions
- Combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder in a large bowl.
- Place the thin chicken breasts in a casserole dish. Season with salt, garlic powder, and cayenne pepper, then spread the corn mixture evenly over the chicken.
- Bake uncovered at 350°F for 30–40 minutes, until the chicken reaches 165°F internally. Garnish with crumbled queso fresco and chopped cilantro.