Street Corn Chicken (Print Version)
# Ingredients:
01 -
2 lbs chicken breast, boneless and skinless (4-6 thin pieces).
02 -
3 cups of corn (drain 2 canned portions).
03 -
1/4 cup of mayo.
04 -
1/4 cup of sour cream.
05 -
1/2 tablespoon lime juice.
06 -
1½ teaspoons of chili powder.
07 -
1/2 teaspoon garlic powder.
08 -
1/2 teaspoon salt.
09 -
A pinch of cayenne pepper (optional).
10 -
1/4 cup crumbly queso fresco (for topping).
11 -
1/4 cup of roughly chopped cilantro (for topping).
# Instructions:
01 -
Set your oven temperature to 350˚F (175˚C).
02 -
In a big mixing bowl, toss together mayo, sour cream, lime juice, corn, and chili powder. Mix until smooth and combined.
03 -
Spread out the chicken breasts in a baking dish. Sprinkle evenly with salt, garlic powder, and cayenne (if you’re using it).
04 -
Scoop the corn mix on top of the chicken and spread it to cover everything.
05 -
Put the dish in the oven without a lid and bake for 30-40 minutes, or until the chicken's inside hits 165˚F (75˚C).
06 -
Take it out of the oven, sprinkle fresh cilantro along with queso fresco on top, and it’s ready to enjoy!
# Notes:
01 -
Bursting with Mexican street corn flavors, this dish pairs baked chicken with a bold, zesty twist. Great for sharing on busy nights or impressing a crowd!
02 -
Want deeper, smoky notes? Grill your chicken before baking to add a charred layer of flavor.