Mexican Street Corn Chicken (Print Version)

# Ingredients:

→ Protein

01 - 2 lbs boneless, skinless chicken breast (4-6 thin pieces)

→ Corn Mixture

02 - 3 cups sweet corn (2 cans, drained)
03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream
05 - 1/2 tbsp lime juice
06 - 1½ tsp chili powder

→ Seasonings

07 - 1/2 tsp salt
08 - 1/2 tsp garlic powder
09 - 1/4 tsp cayenne pepper (optional)

→ Garnish

10 - 1/4 cup queso fresco, crumbled
11 - 1/4 cup fresh cilantro, chopped

# Instructions:

01 - Preheat oven to 350°F (175°C).
02 - In a large bowl, mix sweet corn, mayonnaise, sour cream, lime juice, and chili powder until well combined.
03 - Arrange thin chicken breasts in a single layer in a casserole dish. Season evenly with salt, garlic powder, and cayenne pepper (if using).
04 - Spread the corn mixture evenly over the seasoned chicken breasts, covering completely.
05 - Bake uncovered for 30-40 minutes, or until chicken reaches an internal temperature of 165°F (75°C).
06 - Remove from oven and immediately top with crumbled queso fresco and chopped cilantro before serving.

# Notes:

01 - This dish brings the flavors of Mexican street corn (elote) to a protein-rich chicken entrée.
02 - For best results, use thin chicken breasts or butterfly thicker ones for even cooking.

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