What a marvelous idea! Street Corn Chicken captures the experience of grabbing a steaming hot ear of golden corn from a local stall and makes it into a filling, nourishing dinner! All the sweetness and tangy, bright, spicy flavors of street corn are transformed into a creamy sauce, piled atop chicken, and baked to savory perfection! Of course, it wouldn’t be street corn with cheese crumbles on top, and this Street Corn Chicken delivers that, too! You’re going to love this change-up to dinner!
Ingredients
- 3 cups sweet corn, either frozen and thawed or canned and drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 2 pounds (4-6 thin-cut) chicken breasts, boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup queso fresco, optional, to taste, crumbled, for topping
- 1/4 cup cilantro, optional, to taste, chopped, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large bowl, add the sweet corn, the mayonnaise, the sour cream, the lime juice, and the chili powder and mix to combine.
Step 3 –In a 9×13-inch casserole dish, lay the chicken breasts flat along the bottom of the dish.
Step 4 –Season the chicken with the salt, the garlic powder, and the cayenne pepper.
Step 5 –Spread the corn mixture evenly over the top of the chicken.
Step 6 –Bake the chicken, uncovered, until the meat reaches an internal temperature of 165 degrees F, about 30-40 minutes.
Step 7 –Top the street corn chicken with the queso fresco and the cilantro.
Step 8 –Serve.
