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This Mexican Street Corn Chicken brings all the punchy tastes of street corn together with juicy chicken breasts. The corn topping's got that yummy creaminess with a bit of chili kick, tangy lime, and garlic flavor. It's topped off with crumbly queso fresco and fresh cilantro to make it extra tasty. You'll love this for quick dinners or when you've got folks coming over - it's tasty comfort food with a Mexican twist!
WHAT YOU'LL NEED
- 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts): The main protein that stays moist and carries all the flavors nicely.
- 3 cups sweet corn (2 cans, drained): Gives the dish its signature sweetness and crunchy bits.
- 1/4 cup mayonnaise: Makes the corn topping rich and smooth.
- 1/4 cup sour cream: Adds a nice zing that cuts through the sweetness.
- 1/2 tbsp lime juice: Perks everything up with its fresh citrus flavor.
- 1½ tsp chili powder: Brings that smoky, warm Mexican flavor profile.
- 1/2 tsp salt: Pulls all the tastes together and makes them pop.
- 1/2 tsp garlic powder: Gives a mellow garlicky punch without the work of fresh cloves.
- 1/4 tsp cayenne pepper (optional): Throw this in if you want your dinner to have some fire.
- 1/4 cup queso fresco, crumbled (for topping): Adds a cool, mild cheesy finish that balances the spices.
- 1/4 cup cilantro, chopped (for garnish): Sprinkles some fresh, herby goodness on top for color and taste.
MIX IT UP
- Try It Grilled: Cook the chicken on your grill first for that smoky outdoor taste before adding the corn mix and finishing in the oven.
- Heat It Up: Toss in some diced jalapeños or add more cayenne if you want your mouth to tingle a bit.
- Change Your Cheese: Don't have queso fresco? Cotija or feta work great too and bring their own unique taste.
- No Meat Option: Skip the chicken and use thick cauliflower steaks or chunky zucchini slices for a tasty veggie version.
HOW TO MAKE IT
- Step 1:
- Get your oven hot at 350˚F (175°C). Grab a baking dish, grease it up, and put it aside.
- Step 2:
- Mix your corn, mayo, sour cream, lime juice, and chili powder in a big bowl. Stir it all together until everything's coated, then set it aside.
- Step 3:
- Put your chicken breasts flat in the greased dish. Sprinkle them with salt, garlic powder, and cayenne if you want that extra kick.
- Step 4:
- Spread the corn mixture all over the chicken, making sure to cover each piece completely.
- Step 5:
- Cook uncovered for about 30-40 minutes until the chicken reaches 165˚F (75°C) inside.
- Step 7:
- Take it out of the oven and scatter the queso fresco and cilantro on top while it's still hot.
- Step 6:
- Serve it up warm with some rice, tortillas, or a simple green salad on the side for a complete meal.
How to Serve and Store
- This dish tastes best right out of the oven. Serve it with fluffy rice, warm tortillas, or a crisp salad to round out your meal.
- Got leftovers? No problem. Just stick them in a sealed container in the fridge for up to 3 days. When you want them again, warm them up in the microwave or oven.
- You can also get ahead by prepping everything the day before. Just assemble the chicken and corn mix, cover it, and keep it in the fridge for up to 24 hours before you cook it.
Chef Secrets
- Chef Rick Bayless: "Always squeeze your lime fresh for this dish. The bright flavor makes everything taste more alive and authentic."
- Chef Aarón Sánchez: "Don't chop your cilantro until you're ready to use it. It'll stay fresher and pack more punch when it hits the plate."
- Chef Marcela Valladolid: "Try charring your corn in a hot pan before mixing it with the other ingredients. That little bit of caramelization will take your chicken to a whole new level."