Corn Chicken Mexican Style (Print-Friendly Version)
# What You'll Need:
→ Primary Components
01 -
3 cups of sweet corn (use 2 drained cans)
02 -
2 pounds of boneless, skinless chicken breasts (4 to 6 thin pieces)
03 -
1/4 cup of sour cream
04 -
1/4 cup of mayo
05 -
1/2 teaspoon of garlic powder
06 -
1/4 teaspoon of cayenne pepper (optional)
07 -
1/2 tablespoon of fresh lime juice
08 -
1/2 teaspoon of salt
09 -
1½ teaspoons of chili powder
→ Garnish
10 -
1/4 cup of chopped cilantro
11 -
1/4 cup of crumbled queso fresco
# Step-by-Step Directions:
01 -
Stir the corn, mayo, lime juice, sour cream, and chili powder in a big bowl until it’s blended nicely.
02 -
Organize the thin chicken breasts in a casserole pan. Sprinkle garlic powder, salt, and some cayenne pepper if you'd like to spice it up.
03 -
Spread the corn mix evenly across the chicken pieces laid in the dish.
04 -
Uncover the dish and bake in the oven at 350°F for around 30-40 minutes. Make sure the chicken’s inside temp gets to 165°F.
05 -
Once done, bring it out of the oven and sprinkle cilantro and queso fresco on top before you serve.
# Helpful Notes:
01 -
Check that the chicken’s internal temp is 165°F to ensure it’s fully cooked.