Welcome to a fusion of vibrant Mexican flavors and comforting home cooking with our Mexican Street Corn-Inspired Chicken! This dish is perfect for a quick weeknight dinner, marrying the irresistible taste of traditional Elote with the succulence of baked chicken. It's a simple recipe that brings the zest of Mexican street corn to your dining table. Let's get cooking!
Ingredients:
- 2 large chicken breasts
- 3 cups of corn (frozen or fresh)
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1 1/2 teaspoons of chili powder
- 1/2 tablespoon of lime juice
- Salt, to taste
- Pepper, to taste
- Garlic salt, to taste
- Cotija cheese (for garnish)
- Freshly chopped cilantro (optional, for garnish)
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Equipment: Baking dish, bowls, measuring cups and spoons, aluminum foil.
Servings: This recipe serves 4.
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Begin by preparing the chicken breasts. Trim off any unwanted parts and butterfly the chicken through the middle. Be cautious to not cut through your hand.
3. Place the butterflied chicken breasts in a baking dish, making sure they lay flat.
4. Next, wash your hands thoroughly, especially since handling chicken requires proper hygiene to prevent cross-contamination.
5. In a separate bowl, create the Mexican street corn topping by combining 3 cups of corn with 1/4 cup of mayonnaise, 1/4 cup of sour cream, 1 1/2 teaspoons of chili powder, and 1/2 tablespoon of lime juice. Mix these ingredients until well incorporated.
6. Season the chicken breasts in the baking dish with salt, pepper, and garlic salt for taste.
7. Spread the corn mixture evenly over the top of the seasoned chicken breasts.
8. Cover the baking dish with aluminum foil to keep the moisture in and prevent the top from burning.
9. Place the baking dish in the preheated oven and cook for approximately 45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
10. Once cooked, let the dish rest for a few minutes before serving.
11. Serve the chicken with a generous sprinkle of Cotija cheese and a garnish of freshly chopped cilantro, if desired.
Cooking Tips:
- If you prefer a thicker sauce, you can mix a teaspoon of flour or cornstarch with water and add it to the corn mixture before baking.
- For an extra smoky flavor, lightly char the corn in a skillet before adding it to the mayo and sour cream mixture.
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This delightful recipe was created by Jan Creson on their culinary journey, showcased on their YouTube channel at https://www.youtube.com/@Stinkerlicious. Enjoy the burst of Mexican flavors in the comfort of your home!
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