Mexican Street Corn Chicken (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless, skinless chicken breasts (4-6 thin pieces)
02 - 3 cups sweet corn (2 cans, drained)
03 - 1/4 cup mayonnaise
04 - 1/4 cup sour cream
05 - 1/2 tbsp lime juice
06 - 1½ tsp chili powder
07 - 1/2 tsp salt
08 - 1/2 tsp garlic powder
09 - 1/4 tsp cayenne pepper (optional)

→ Topping

10 - 1/4 cup queso fresco, crumbled
11 - 1/4 cup cilantro, chopped

# Instructions:

01 - In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder. Mix thoroughly until well combined.
02 - Lay the thin chicken breasts flat in a casserole dish. Season with salt, garlic powder, and optional cayenne pepper.
03 - Evenly spread the prepared corn mixture over the top of the chicken breasts.
04 - Bake the dish uncovered in a preheated oven at 350°F for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F.
05 - Remove the casserole dish from the oven. Garnish the chicken with crumbled queso fresco and chopped cilantro before serving.

# Notes:

01 - Ensure the chicken is fully cooked to an internal temperature of 165°F.

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