Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken breast: Opt for thinly sliced chicken breasts to ensure even cooking. Pound thicker pieces to achieve uniform thickness.
- 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (optional): These seasonings add depth and just the right amount of heat.
For the Corn Mixture:
- 3 cups sweet corn: Use canned, drained corn for convenience, or swap with fresh or frozen corn for a fresher taste.
- 1/4 cup mayonnaise: Adds creaminess and richness to the mixture.
- 1/4 cup sour cream: Balances the mayo with a tangy flavor.
- 1/2 tbsp lime juice: Brings brightness and a touch of acidity to enhance the flavors.
- 1½ tsp chili powder: Delivers a smoky, earthy flavor with a hint of spice.
For the Topping:
- 1/4 cup queso fresco, crumbled: A mild, crumbly cheese that perfectly complements the creamy corn. Feta cheese works as a substitute.
- 1/4 cup cilantro, chopped: Adds a pop of freshness and color.
Instructions
1. Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Lightly grease a casserole dish to prevent sticking.
2. Make the Corn Mixture
In a large mixing bowl, combine:
- Sweet corn
- Mayonnaise
- Sour cream
- Lime juice
- Chili powder
Mix well to ensure the flavors meld together. The mixture should be creamy and evenly coated.
3. Prepare the Chicken
Lay the chicken breasts flat in the casserole dish. Season them with salt, garlic powder, and cayenne pepper if desired. This step ensures the chicken is well-seasoned and flavorful.
4. Assemble the Dish
Spread the corn mixture generously over the chicken breasts. The creamy topping acts as a delicious “sauce” that infuses the chicken with flavor as it cooks.
5. Bake to Perfection
Bake the chicken uncovered in the preheated oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish and Serve
Remove the dish from the oven and sprinkle crumbled queso fresco and chopped cilantro on top. The cheese will slightly melt, adding a luscious finish.
Notes
- Adjust the Heat: For less spice, omit the cayenne pepper. For more heat, add a dash of hot sauce or extra chili powder.
- Use Fresh Corn: If using fresh corn, grill it for a smoky, authentic elote flavor before cutting it off the cob.
- Cheese Substitutes: If queso fresco isn’t available, feta cheese or grated Parmesan can work.
- Make It Ahead: The corn mixture can be prepared a day in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes