Description
This Mexican Street Corn Chicken recipe combines tender, juicy chicken breasts baked under a flavorful topping of creamy, zesty street corn mixture. Enhanced with chili powder, lime juice, and a touch of cayenne, it's a delightful fusion of classic Mexican street food with a simple chicken bake, perfect for an easy yet flavorful weeknight dinner.
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts (4-6 thin chicken breasts)
Corn Topping
- 3 cups sweet corn (2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tbsp lime juice
- 1½ tsp chili powder
Seasoning
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Garnish
- 1/4 cup queso fresco (crumbled)
- 1/4 cup cilantro (chopped)
Instructions
- Prepare the corn mixture: In a large bowl, combine sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Mix thoroughly until all ingredients are well combined to form a creamy, flavorful topping.
- Season the chicken: Place the thin chicken breasts flat in a casserole dish. Sprinkle the salt, garlic powder, and cayenne pepper evenly over each piece to season the chicken thoroughly.
- Assemble the dish: Spread the prepared corn mixture evenly over the seasoned chicken breasts, ensuring full coverage to allow the flavors to meld during baking.
- Bake the chicken: Preheat the oven to 350˚F (175°C). Bake the casserole uncovered for 30-40 minutes or until the chicken reaches an internal temperature of 165˚F, ensuring it is thoroughly cooked and juicy.
- Garnish and serve: Remove the dish from the oven and immediately sprinkle the crumbled queso fresco and chopped cilantro atop the baked corn mixture. Serve hot for a deliciously creamy and spicy meal.
Notes
- Use thin chicken breasts for even cooking; if using thick breasts, consider pounding them to an even thickness.
- Canned sweet corn is convenient, but fresh or frozen corn can be used when in season.
- The cayenne pepper is optional; adjust or omit based on your heat preference.
- Queso fresco adds authentic flavor but can be substituted with feta or cotija cheese.
- To check doneness, use a meat thermometer to confirm chicken reaches 165˚F.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
