Street Corn Chicken

Get ready for juicy chicken topped with creamy, zesty corn that packs serious flavor. Sweet corn with chili, lime, and garlic sits on top of mouthwatering chicken breasts. Sprinkle on queso fresco and finish with a shower of fresh cilantro. This one's a breeze to throw together, so you can whip it up any weeknight or share it at a family get-together for some major comfort vibes!

INGREDIENTS

• 1/4 cup cilantro, chopped (garnish): Toss on some vibrant cilantro at the end for a pop of fresh taste.
• 1/4 cup queso fresco, crumbled (topping): This cheese is light and tangy—just right to balance that creamy corn mixture on top.
• 1/4 tsp cayenne pepper (if you like things hot): Sprinkle in some for a spicier kick, or skip it if that's not your thing.
• 1/2 tsp garlic powder: Gives your chicken real savory vibes and makes everything smell amazing.
• 1/2 tsp salt: Brings out all those flavors in both the chicken and the topping.
• 1½ tsp chili powder: Adds a warm, smoky vibe and a little color too.
• 1/2 tbsp lime juice: A splash brings a tangy lift that cuts through the creamy mix.
• 1/4 cup sour cream: Makes everything extra creamy and adds a little tang against the sweet corn.
• 1/4 cup mayonnaise: Blends into the corn for that classic creamy street-style topping.
• 3 cups sweet corn (2 drained cans): Loads in juicy pops of corn flavor and just the right texture.
• 2 lbs boneless, skinless chicken breast (4-6 thin pieces): Lean chicken acts as a tender, juicy canvas for all the big flavors.

VARIATIONS

• Vegetarian version: Skip the chicken and pile the corn topping on roasted cauliflower or thick-cut zucchini. Just as hearty but totally plant-based.
• Try it grilled: Toss the chicken breasts on the grill before adding the creamy corn—it brings out even bigger, street-style smoky flavor.
• Turn up the spice: Add chopped jalapeños right into the corn mix or crank up that cayenne for some real heat.
• Mix up the cheese: Swap out queso fresco for cotija or even feta if you're looking for a new flavor or texture.

INSTRUCTIONS

Step 7:

Dive in while it's hot and finish with a little more fresh cilantro if that's your thing. Works great with a scoop of rice, in tortillas, or just add a quick salad.

Step 6:

After it’s cooked, pull your chicken out and sprinkle crumbled queso fresco and that handful of chopped cilantro right over the top.

Step 5:

Slide your dish into the oven, uncovered, and bake for 30-40 minutes. You want the chicken to be fully cooked—175°C or 165°F inside.

Step 4:

Dollop that creamy corn mixture onto the chicken and spread it out so every piece gets coated.

Step 3:

Arrange those thin chicken breasts flat in the greased baking dish. Season them with garlic powder, salt, and, if you’re in the mood, cayenne pepper for a spicy edge.

Step 2:

Grab a big bowl and mix up your corn, mayo, sour cream, lime, and chili powder. Stir it well so everything blends together, then set it aside for a sec.

Step 1:

Flip your oven to 350°F (175°C) and grease a baking or casserole pan so nothing sticks later.

Serving and Storage Tips

• Best eaten warm right out of the oven. Scoop up with tortillas, serve with fluffy rice, or pair it with a crisp salad for a full plate.
• If you end up with extra, stash it in a sealed container in the fridge. It'll keep for three days. Pop it in the oven or zap it in the microwave until hot again.
• Want to get ahead? Make the corn topping and assemble the chicken in advance, cover, and chill for up to a day before baking.

Notable Chef Advice

• Chef Rick Bayless: "Fresh lime juice makes all the difference if you want that bright flavor to really pop."
• Chef Aarón Sánchez: "If you're using cilantro, chop it right before serving. That way you keep every bit of the taste and color."
• Chef Marcela Valladolid: "Char or grill your corn ahead of time for an extra smoky layer that'll level up the flavor big time."