Street Corn Chicken (Print Version)
# Ingredients:
01 -
4-6 thin chicken breasts, about 2 pounds, skinless and boneless.
02 -
Two cans of sweet corn, drained, equal to 3 cups.
03 -
1/4 cup sour cream.
04 -
1/4 cup mayonnaise.
05 -
Juice from half a lime, about 1/2 tablespoon.
06 -
1/2 tablespoon chili powder.
07 -
Half a teaspoon salt.
08 -
A small pinch of cayenne pepper, optional.
09 -
Half a teaspoon garlic powder.
10 -
1/4 cup crumbled queso fresco for sprinkling on top.
11 -
A handful of fresh cilantro, chopped, around 1/4 cup.
# Instructions:
01 -
Set your oven to heat up to 350°F (175°C).
02 -
Grab a large bowl and toss together the corn, sour cream, mayonnaise, lime juice, and chili powder. Mix it all till it looks well blended.
03 -
In a baking dish, lay your thin pieces of chicken flat and evenly. Sprinkle them with garlic powder, salt, and a dash of cayenne, if using.
04 -
Pour and spread the corn mixture right over the seasoned chicken breasts, covering them evenly.
05 -
Slide the uncovered dish into the oven and bake for 30 to 40 minutes, until the chicken’s internal temp hits 165°F (75°C).
06 -
Take the dish out of the oven, then sprinkle crumbled queso fresco and fresh cilantro on top before serving.
# Notes:
01 -
Enjoy the tasty combination of juicy baked chicken and the bold, spicy flavors inspired by Mexican street corn. It’s great for busy weeknights or feeding a group.
02 -
To add a smoky charred touch, grill the chicken before baking to get that street corn vibe!