Description
A delicious and creamy Mexican street corn chicken bake that’s gluten free and perfect for family dinners.
Ingredients
Scale
- 2 tbs olive oil, for cooking
- 2 scallions, diced
- 1 medium red bell pepper, diced
- 1 small jalapeƱo, diced
- 3 cups frozen sweet corn, thawed
- 1.75 lbs boneless skinless chicken breasts, cubed small
- 1.5 cups shredded mexi blend cheese
- 2 eggs, large
- 1 cup cottage cheese
- 1/4 cup kewpie mayo
- 1/2 lime, juiced
- 2 cloves garlic, minced
- 3 tbs fresh cilantro, chopped
- 1/2 tsp chili powder
- salt to taste
- Sour cream, for serving
Instructions
- Mix the Chicken: Start by combining the diced chicken with salt, pepper, and chili powder in a large bowl until everything is well coated. The chicken should have a nice, uniform color when ready, which signifies it is well seasoned.
- Prepare the Sauce: In a mini food processor, whisk together the cottage cheese, lime juice, and cilantro until smooth and creamy. The sauce should look thick and luscious, which helps it spread evenly in the bake.
- Layer the Ingredients: Spread half of the sauce evenly in a 9 x 13 inch baking dish, then layer the seasoned chicken on top, followed by the thawed sweet corn. Ensure that the chicken is completely covered with the corn to retain moisture while cooking.
- Top with Cheese: Sprinkle the shredded cheese generously over the chicken and corn layers, aiming for an even coverage over the top. This will melt beautifully in the oven and contribute to the overall texture.
- Bake to Golden Brown: Preheat oven to 375 degrees F and pop the dish in, baking until everything is bubbly and the cheese is golden brown. This process usually takes about 45 minutes. Keep a close eye to avoid burning.
- Garnish & Serve: Once out of the oven, sprinkle fresh cilantro and crumbled feta on top for flavor enhancement. Serve warm, and consider adding sliced avocado as a finishing touch for extra creaminess.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
- Expert Tips: Monitor the baking time closely to prevent chicken from drying out. Cover with foil if it browns too quickly.
- Be generous with the seasoning to ensure your chicken is flavorful throughout.
- For a sauce that feels too runny, mix a little cornstarch with water before baking to achieve desired thickness.
- Utilize a meat thermometer to assure chicken is cooked through; it should reach 165 degrees F inside.
- Garnishing with avocado adds a nice creaminess and is a recommended enhancement.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 15-20 minutes, or until warmed through.
- Serving Suggestions: Serve with sliced avocado and garnish with cilantro on top. Pair with a side of Mexican rice for added flavor. A dollop of sour cream goes well for extra creaminess.
- Recipe Variations: Replace shredded mexi blend cheese with pepper jack for an added spicy kick. Use corn salsa instead of plain corn for more depth of flavor. Swap bell peppers for poblano peppers for a smokier taste.
- Ingredient Notes: Select fresh, high-quality chicken breasts for the best flavor. Substitute cottage cheese with sour cream if preferred; use the same measurement of 1 cup. Look for vibrant bell peppers as they add color and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 2g
- Sodium: 440mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 134mg