11:13 AM

Mexican Street Corn Chicken

Recipe submitted by GEORGIA HUDSON, Hull

2 lbs. boneless, skinless chicken breast (4-6 thin chicken breasts)
2 cans sweet corn, drained
1/4 cup mayonnaise 
1/4 cup sour cream
1/2 Tbsp. lime juice
1 1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper (optional) 1/4 cup queso fresco, crumbled 1/4 cup cilantro, chopped

In a large bowl, mix sweet corn, mayonnaise, sour cream, lime juice and chili powder. Place chicken breasts flat in a casserole dish and season with salt, garlic powder and cayenne pepper. Spread corn mixture evenly over top 
of chicken. Bake at 350 degrees, uncovered, for 30-40 minutes or until the chicken is cooked through at an internal temperature of 165 degrees. Remove from the oven and top with crumbled queso fresco and chopped cilantro.