Description
Try our mouthwatering Mexican Street Corn Chicken recipe for a flavorful twist on classic corn on the cob. Discover a new favorite tonight!
Ingredients
Scale
- 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))
- 1/4 cup queso fresco (crumbled)
- 1/4 cup cilantro (chopped)
Instructions
- Step 1: In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
- Step 2: 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.
- Step 3: 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 cilantro.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg