Mexican Street Corn Chicken

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

3 cups sweet corn (2 cans, drained)

1/4 cup mayonnaise

1/4 cup sour cream

1/2 tbsp lime juice

1½ tsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

Topping

1/4 cup queso fresco crumbled

1/4 cup cilantro chopped

INSTRUCTIONS

In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.

In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.

Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

VARIATIONS:

Spicy Street Corn Chicken– Make recipe as directed adding in 1/4 cup diced jalapeno. You can also add additional cayenne pepper into the corn mixture to get more spiciness.

Loaded Mexican Street Corn Chicken– Get more deliciousness with black beans and sweet bell pepper. Make as directed adding 1 cup of black beans and 1 sweet bell pepper (any color) diced into the corn mixture. With the additional volume of veggies, it may take 5-8 minutes longer to cook.

Light Mexican Street Corn Chicken– Lighten this recipe up by reducing the mayonnaise to 2 tbsp, and replacing the sour cream with greek yogurt.

SOURCE: https://easyfamilyrecipes.com/mexican-street-corn-chicken/