Ingredients
- 2 lbs boneless, skinless chicken breast (4–6 thin chicken breasts)
- 3 cups sweet corn (about 2 cans, drained)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Topping: 1/4 cup queso fresco, crumbled; 1/4 cup cilantro, chopped
Instructions
- Preheat oven to 350˚F.
- In a large bowl, mix together the corn, mayonnaise, sour cream, lime juice, and chili powder until combined.
- Place the chicken breasts flat in a casserole dish. Season with salt, garlic powder, and cayenne pepper.
- Spread the corn mixture evenly over the chicken.
- Bake uncovered for 30–40 minutes, or until chicken reaches an internal temperature of 165˚F.
- Remove from oven and top with crumbled queso fresco and chopped cilantro. Serve hot.
Notes
- Thin-sliced chicken breasts work best for quicker cooking.
- Fresh or frozen corn can be used instead of canned.
- Add extra lime juice and chili powder for more authentic Mexican street corn flavor.
- Pair with rice, black beans, or a simple side salad for a full meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 365
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
