Description
Street Corn Chicken is a flavor-packed dish that brings the essence of Mexican street corn to tender, juicy chicken. This recipe is perfect for summer cookouts or family dinners, featuring a creamy dressing, fresh corn, and zesty lime. With its vibrant flavors and eye-catching presentation, Street Corn Chicken will surely impress your guests and leave them craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 ears of fresh corn on the cob (kernels removed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled Cotija cheese
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 2 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat chicken dry and season both sides with salt, pepper, chili powder, and garlic powder.
- Grill or boil the corn until tender. Cool slightly before cutting off the kernels.
- In a bowl, mix mayonnaise, sour cream, lime juice, and half of the cilantro until smooth.
- Brush each chicken breast with half of the creamy mixture and place in a baking dish.
- Bake for 25-30 minutes until cooked through (internal temperature of 165°F or 74°C).
- Toss corn with remaining creamy mixture, crumbled cheese, and cilantro for topping.
- Once baked, top chicken with the corn mixture and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For extra flavor, marinate the chicken for at least 30 minutes before cooking. Feel free to add toppings like avocado or jalapeños for a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to three days.