Mexican Street Corn Chicken

With tender chicken smothered in a creamy corn mixture, it has all the flavors of Mexican Elote, but made with minimal time and effort.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the sweet corn, black beans, mayonnaise, sour cream, lime juice, and mix to combine.

Step 2

In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt and garlic powder. Spread the corn mixture evenly over the top of the chicken.

Step 3

Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

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