Ingredients
Scale
- 2 lbs boneless, skinless chicken
- 3 cups sweet corn
- 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)
- 1/4 cup queso fresco, crumbled (for topping)
- 1/4 cup cilantro, chopped (for topping)
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix sweet corn, mayonnaise, sour cream, lime juice, and chili powder.
- Place chicken in a casserole dish and season with salt, garlic powder, and cayenne pepper.
- Spread the corn mixture evenly over the chicken.
- Bake uncovered for 30-40 minutes or until chicken reaches 165°F internally.
- Remove from oven and garnish with queso fresco and cilantro.
Notes
- Use chicken breasts or thighs; adjust cooking time for thickness.
- Reduce cayenne pepper for milder spice.
- Prepare corn mixture up to a day ahead; store covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg