Mexican Street Corn Chicken
This cheesy and creamy Mexican Street Corn Chicken is a quick, flavorful casserole that's perfect for busy nights or festive dinners. Packed with juicy chicken, creamy corn mixture, and topped with cotija and cilantro, it's a crowd-pleaser every time.
Equipment
- 1 Mixing bowl Large
- 1 Baking dish
Ingredients
Main ingredients
- 4 Chicken breasts boneless and skinless
- 3 cups Sweet corn canned (drained) or thawed if frozen
- ⅓ cup Mayonnaise
- ⅓ cup Sour cream
- 1 tablespoon Lime juice fresh squeezed
- 1 ½ teaspoon Chili powder
- ½ teaspoon Cumin
- ½ teaspoon Smoked paprika
- ½ teaspoon Salt
- 1 teaspoon Garlic powder
- ¼ teaspoon Cayenne pepper optional
- ½ cup Cotija cheese crumbled
- ¼ cup Cilantro chopped, for garnish
Instructions
Instructions
- Preheat your oven to 375°F.
- Season chicken breast with salt, garlic powder, cumin, smoked paprika, and chili powder.
- Place chicken in a baking dish and bake for 25-30 minutes until juices run clear.
- While chicken bakes, combine corn, mayonnaise, sour cream, lime juice, and a pinch of chili powder in a large bowl.
- When chicken is done, rest for 5 minutes, then chop or shred into bite-sized pieces.
- Stir chicken into the corn mixture until well combined.
- Transfer everything into a baking dish and sprinkle cotija cheese and additional chili powder if desired.
- Bake again for 5-10 minutes until heated through and bubbly.
- Garnish with fresh chopped cilantro and lime if available before serving.
Notes
Pound the chicken thin for even baking. Use freshly crumbled cotija for best results. Canned chicken can be used in a pinch. Let the chicken rest after baking to lock in the juices.