Mexican Street Corn Chicken Casserole
An easy oven-baked Mexican street corn chicken casserole that is cheesy, flavorful, and perfect for weeknights, game day, or Cinco de Mayo. Ready in about 45 minutes with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American, Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cups sweet corn (drained if canned, thawed if frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons 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)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken breasts in a baking dish.
- In a bowl, combine sweet corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne pepper (if using). Mix well.
- Spread the corn mixture evenly over the chicken breasts.
- Bake uncovered for about 30 minutes or until chicken is cooked through and the topping is bubbly.
- Remove from oven and sprinkle crumbled cotija cheese and chopped cilantro on top before serving.
Notes
For best flavor, use fresh or thawed corn. Adjust cayenne pepper to your preferred spice level. This dish pairs well with rice or a fresh salad.
Nutrition
- Calories: 579
- Sugar: 6
- Sodium: 700
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 45
- Cholesterol: 120
Find it online: https://www.receipster.com/street-corn-chicken-casserole/