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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mexican Street Corn Baked Chicken

[heart_this] · Sep 9, 2021 · 2 Comments

Mexican Street Corn Baked Chicken

One-pan baked chicken covered in corn with all of the flavours of Mexican street corn!

For busy weeknight meals it’s hard to beat something that’s as easy as placing chicken into a pan, topping it with something tasty and throwing it into the oven! This version is inspired by the flavours of elote, aka Mexican corn on the cob, where corn is smothered in butter, mayonnaise, lime juice and chili powder. This recipe is as easy to make as placing the chicken in a baking pan and topping with corn mixed with mayonnaise, sour cream, and lime juice before topping with cheese and baking. While in season, fresh corn off the cob is amazing and otherwise frozen or canned corn also work well!

Mexican Street Corn Baked Chicken

Mexican Street Corn Baked Chicken

Mexican Street Corn Baked Chicken

Mexican Street Corn Baked Chicken
Mexican Street Corn Baked Chicken

Mexican Street Corn Baked Chicken

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

One-pan baked chicken covered in corn with all of the flavours of Mexican street corn!

ingredients
  • 1 pound boneless and skinless chicken breasts (or thighs)
  • 1 teaspoon taco seasoning
  • 6 cups corn (fresh or frozen)
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 tablespoons lime juice
  • salt, pepper and chili powder (or cayenne) to taste
  • 1/2 cup cotija (or feta), crumbled
  • 2 tablespoons cilantro, chopped
directions
  1. Place the chicken in a large baking dish, such as an 8×12 pan, and sprinkle on tha taco seasoning.
  2. Mix the corn, mayonnaise, sour cream, lime juice, salt, pepper and chili powder and pour over the chicken in the pan before topping with cheese.
  3. Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 minutes, before sprinkling on the cilantro and enjoying!
Option: Add sliced green onions.
Option: Add sliced or diced jalapenos.
Nutrition Facts: Calories 452, Fat 29g (Saturated 8g, Trans 0), Cholesterol 115mg, Sodium 465mg, Carbs 42g (Fiber 4g, Sugars 14g), Protein 36g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Mexican Corn on the Cob (Elote)
Mexican Street Corn Style Grilled Zucchini
Esquites (Mexican Corn Salad)
Mexican Street Corn Nachos
Esquites (Mexican Corn Salad) Avocado Toast
Mexican Corn Salad Dip
Mexican Street Corn Soup
French Onion Baked Chicken
Tuscan Baked Chicken
Spinach and Feta Baked Chicken
Spinach and Artichoke Baked Chicken
Baked Firecracker Chicken
Baked Chicken Enchilada Casserole
Pico de Gallo Chicken
Salsa Verde Baked Chicken
Chile Con Queso Baked Chicken
Bacon Ranch Baked Cheddar Chicken

American, Chicken, Food, Gluten-free, Main Course, One-Pan, Recipe

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Reader Interactions

Comments

  1. Suzanne E Pena says

    September 9, 2021 at 7:11 pm

    can i use thin chicken breasts and, if so, will the baking time be reduced?

    thanks!

    Reply
    • kevin says

      September 13, 2021 at 10:11 am

      Yes you can use thinner chicken breasts and the baking time would be less, depending on the thickness, maybe about 20-25 minutes.

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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