Mexican street corn chicken recipe

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Ooey gooey Mexican Street Corn Chicken is excellent for Cinco de Mayo, game day, or any real Mexican dinner recipe. This is a great dish for beginners who want to try Mexican street cuisine because it's quick, easy, and delicious.  

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– 3cupssweet cornif using canned drain first – 1/3cupmayonnaise – 1/3cupsour cream – 1tablespoonlime juice – 1 1/2teaspoonchili powder – 1/2teaspooncumin – 1/2teaspoonsmoked paprika – 1/2teaspoonsalt – 1teaspoongarlic powder – 1/4teaspooncayenne pepperoptional – 4chicken breastboneless and skinle – 1/2cupcotija cheesecrumbled – 1/4cupcilantrochopped

Ingredients

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Bake the food at a temperature of 350 degrees Fahrenheit, where the oven temperature should be set.  

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Prepare the Mexican street corn mixture by combining all of the ingredients in a big basin and mixing them together.  

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Following the drying process, the chicken should be seasoned with salt and pepper before being served.  

Set a nonstick pan on medium heat and add a little oil. To get a nice color, cook the chicken on both sides.  

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Put the chicken breasts in a casserole dish and arrange them. The corn mixture should be distributed evenly across the top.  

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Cook the chicken in the oven, uncovered, for thirty to forty minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit when a meat thermometer is placed into the thickest portion of the meat.  

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After that, take it out of the oven and top it with a topping of crumbled cotija cheese and fresh cilantro that has been chopped.  

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