Description
This vibrant, flavor-packed dish combines juicy chicken breasts with the creamy, charred sweetness of Mexican elote. Baking the poultry beneath a seasoned blanket of corn, mayonnaise, sour cream, and lime locks in moisture, resulting in a succulent, high-protein weeknight feast. Inspired by authentic Mexican street food, this effortless one-dish meal balances tangy citrus, savory aromatics, and rich textures for a restaurant-quality experience in under an hour.
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cups sweet corn kernels (fresh or thawed frozen)
1/2 cup mayonnaise
1/4 cup sour cream
1 lime, juiced
1 tsp chili powder
1/2 cup shredded cotija or feta cheese
1/4 cup fresh cilantro, chopped
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13 inch baking dish.
Season the chicken breasts with salt and pepper and arrange in the baking dish.
In a medium bowl, combine corn, mayonnaise, sour cream, lime juice, and chili powder.
Spread the corn mixture evenly over the chicken breasts.
Bake for 35-40 minutes or until the chicken is cooked through and the topping is golden.
Top with shredded cheese and fresh cilantro before serving.
Notes
Try using smoked paprika if you prefer a less spicy profile. Serve with warm tortillas or a side of cilantro lime rice for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 40
- Category: Meals
- Method: Baking
- Cuisine: Mexican-inspired