Description
This Street Corn Chicken Casserole combines tender shredded chicken, creamy corn, and melted cheese, all baked to golden perfection. It’s a comforting and flavorful twist on classic Mexican street corn!
Ingredients
Scale
- 4 chicken breast boneless and skinless
Mexican street corn mixture:
- 3 cups sweet corn if using canned drain first; if using frozen, thaw it first
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
For serving:
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
Instructions
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Preheat the oven to 350 degrees F.
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In a large bowl, add the Mexican street corn mixture ingredients, and mix to combine.
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Pat dry the chicken and season it with salt and pepper.
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Place a nonstick skillet over medium heat and add a bit of oil. Brown the chicken on both sides, until nicely browned.
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In a casserole dish, arrange chicken breasts. Spread the corn mixture evenly over the top.
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Bake uncovered, for 30-40 minutes or until the chicken is cooked through and a meat thermometer inserted in the thickest part of the meat reads 165F.
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Then remove from the oven and garnish with crumbled cotija cheese and fresh chopped cilantro.
Notes
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- I always let the chicken rest for at least five minutes before slicing. It helps the juices settle so the chicken stays tender.
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- This recipe works best with thin chicken breasts. I usually slice them in half horizontally so they cook faster and more evenly.
- On busy nights, I’ve used canned chicken breast. It’s not the same as fresh, but it still works and gets dinner on the table faster.
- Prep Time: 15minutes
- Cook Time: 30minutes
- Category: Main Dish
- Cuisine: American, Mexican
Nutrition
- Serving Size: 4 people
- Calories: 579kcal
Keywords: Street Corn Chicken Casserole