Mexican Street Corn Chicken (Print Format)
Sweet corn, tender chicken, creamy cheese, and bright lime come together in a comforting baked dish.
# Ingredients:
→ Dairy and Condiments
01 -
1 cup whole Greek yogurt or sour cream
02 -
⅓ cup mayonnaise
03 -
8 oz crumbled cotija cheese, divided
→ Spices and Seasonings
04 -
1 ½ tsp chili powder, divided
05 -
1 tsp garlic powder
06 -
1 tsp kosher salt
→ Main Ingredients
07 -
3 cups corn, fresh or frozen-defrosted and drained
08 -
3 cups cooked chicken, diced or shredded
→ Fresh Herbs and Citrus
09 -
3 tbsp chopped fresh cilantro
10 -
2 tsp fresh lime juice
# Steps:
01 -
Set the oven temperature to 375°F (190°C) to prepare for baking.
02 -
In a large bowl, whisk together Greek yogurt, mayonnaise, 1 tsp chili powder, garlic powder, and kosher salt until smooth and well combined.
03 -
Add corn, cooked chicken, and ⅔ cup of crumbled cotija cheese to the sauce mixture; stir gently until evenly incorporated.
04 -
Spray a 9×13 inch baking dish with cooking spray and spread the chicken and corn mixture evenly inside.
05 -
Sprinkle the remaining ⅓ cup cotija cheese and ½ tsp chili powder evenly over the top of the mixture.
06 -
Cover the baking dish and bake for 30 minutes until heated through and edges start to bubble.
07 -
Remove the cover and bake for an additional 10 to 15 minutes until the top is browned and bubbly.
08 -
Allow to cool for 10 minutes, then drizzle with fresh lime juice, sprinkle with chopped cilantro, and serve warm.
# Tips:
01 -
For best results, use whole Greek yogurt or sour cream to avoid sauce separation. If using frozen corn, defrost completely and drain well to prevent excess moisture.
02 -
If cotija cheese is unavailable, substitute with crumbled feta or ricotta salata, noting that feta will impart a tangier flavor.