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Mexican Street Corn Chicken

When you can't stop thinking about making a meal again, you know it's time to share the recipe!

This recipe is high in protein, easy to prep ahead of time, and can even be made with ingredients you pull from the freezer and pantry - perfect for the days you forgot to thaw the meat ahead of time. We are all guilty of that...

Also to note: the cotija cheese is not optional - it really makes this dish delish! I've made this recipe with and without it and there's a huge difference with the cheese melted over the corn. So good!

If you can't find cotija at your grocery store you can sub shredded Monterey Jack cheese instead.

Make sure to add this recipe to your meal plan!

Mexican Street Corn Chicken

Serves 4

Per serving: Calories = 436 Protein = 26g, Carbs = 38g, Fat = 47g


3-4 chicken breasts, thawed or frozen

1 tsp salt

1/2 tsp cayenne

1/2 tsp garlic powder

2 cans corn, drained and rinsed

1/4 cup mayo

1/4 cup sour cream (or Greek yogurt for a lighter version)

1 Tbsp lime juice

1/2 Tbsp chili powder (more or less depending how spicy you like it)

1/2 cup cotija cheese, crumbled

3-4 Tbsp chopped fresh cilantro


1) Preheat the oven to 400ºF.

2) In a 13x9 inch casserole dish, layer in the chicken breasts.

3) Season with salt, cayenne and garlic powder. If chicken is frozen, put the pan in the oven for 20 minutes while you prep the corn mixture.

4) In a large mixing bowl, add the mayo, sour cream (or yogurt), lime juice and chili powder. Mix to combine.

5) Mix in the drained corn and combine all ingredients together.

6) If chicken is in the oven, remove. Pour the corn mixture over the chicken, bake for 45-60 minutes, or until the internal temp of the chicken reaches 165ºF.

7) When chicken has cooked, remove from the oven and top with crumbled cotija cheese and cilantro. Enjoy!


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