Street Corn Chicken Casserole
This oven-baked Street Corn Chicken Casserole pairs seared boneless chicken breasts with a creamy, zesty Mexican-style corn topping and crumbled cotija. It’s a quick, flavor-packed family meal perfect for weeknights, game day, or Cinco de Mayo.
Equipment
- Nonstick skillet
- casserole dish
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Mexican street corn mixture:
- 3 cups sweet corn drained if canned or 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 ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
For serving:
- 1/2 cup cotija cheese crumbled
- 1/4 cup cilantro chopped
Instructions
- Gather all ingredients and kitchen tools before beginning.
Preheat Oven:
- Preheat the oven to 350°F (175°C) so it reaches temperature while you prepare the rest of the dish.
Make the Corn Mixture:
- In a large bowl, combine the corn, mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, salt, garlic powder, and cayenne (if using). Stir until everything is evenly incorporated.
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels and season both sides lightly with salt and pepper.
- Heat a little oil in a nonstick skillet over medium heat. Add the chicken and sear until both sides are golden-brown, about 3 to 5 minutes per side, to develop color before baking.
Assemble and Bake:
- Arrange the browned chicken breasts in a casserole dish in a single layer. Spread the prepared corn mixture evenly over the top of each breast.
- Bake uncovered in the preheated oven for 30–40 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
To Serve:
- Remove the casserole from the oven and sprinkle with crumbled cotija and chopped cilantro. Serve warm.