Description
Easy and flavorful Baked Mexican Street Corn Chicken Casserole combines tender chicken with creamy, spicy elote-style topping for a bold weeknight meal!
Ingredients
2 lbs boneless, skinless chicken breasts (4–6 thin pieces)
3 cups sweet corn (2 cans, drained)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tablespoon lime juice
1½ teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
1/4 cup queso fresco, crumbled (for topping)
1/4 cup cilantro, chopped (for garnish)
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix corn, mayo, sour cream, lime juice, chili powder, salt, garlic powder, and cayenne.
Place chicken breasts in a baking dish. Season lightly if desired.
Spread corn mixture evenly over the chicken.
Bake uncovered for 30–40 minutes, until chicken reaches 165°F (74°C).
Remove, then top with queso fresco and cilantro before serving.
Notes
- Use frozen corn (thawed) if preferred.
- For extra cheese, add shredded pepper jack before baking.
- Great with rice, tortillas, or salad on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American