Mexican Street Corn Chicken Bake

Prep:30minCook:30min

An all time favorite in my house. I tend to just measure everything with my heart, so do with that as you please. I encourage you to taste the corn salsa as you go.

Updated at: Mon, 20 May 2024 13:22:27 GMT

Nutrition balance score

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Ingredients

4 servings

For the chicken

chicken thighs

Steak & Cajun seasoning

garlic powder

salt

pepper

For the corn salsa

2 x 15.5 Ozcans of corn

Garlic

minced, measured from the heart

shredded mexican cheese

Instructions

Step 1

Preheat oven to 350. Pat chicken thighs dry, then season with steak seasoning, Cajun seasoning, garlic powder, paprika, and salt & pepper.

Step 2

Heat some olive oil in pan and give the chicken a good sear.

Step 3

Remove the chicken and set aside. In the same pan, add a little more oil. Add your corn and some minced garlic. Stir occasionally until it's fragrant and has a nice char.

Step 4

Add corn to a bowl and add your other ingredients together. (Tip: add your mayo, sour cream, and lemon juice together first. It actually makes a huge difference.)

Step 5

Add your chicken to a casserole dish and top it all with your corn salsa. Then pour the shredded Mexican cheese on top.

Step 6

Heat in the oven for 15-20 mins or until cheese is melted and chicken is cooked through.

Step 7

Serve with some cilantro lime rice & black beans and enjoy!