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Mexican Street Corn Chicken

 Oh my goodness! This one is for the books! Seriously delicious! I can’t take credit because I found it on Pinterest so shout out to Easy Family Recipes! I do recommend making some Spanish rice to pair with it or even some cilantro lime rice! Oh I also went heavy on the cheese which isn’t a bad thing because I don’t know of anyone who hates cheese!! 



Mexican Street Corn ChickeN

INGREDIENTS

  • 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts)
  • 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
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)

Topping

  • 1/4 cup queso fresco crumbled
  • 1/4 cup cilantro chopped

INSTRUCTIONS

  • In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
  • In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
  • Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantros.



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