Baked Mexican Street Corn Chicken
  1. Preheat oven to 375°F.

  2. Pound chicken breasts to an even thickness. Season chicken with salt, pepper, and 1 teaspoon of the chili powder, then place in a baking dish.

  3. In a bowl, stir together the corn (drained, if using canned), the mayo, sour cream, lime juice, remaining chili powder, and paprika. Spoon mixture over chicken.

  4. Bake, uncovered, until chicken reads 165°F on a thermometer, about 30-40 minutes.

  5. Top with crumbled Cotija, cilantro, and a sprinkle of smoked paprika and serve. Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season☀️Summer

DifficultyEasy ⏰ 45m

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