Some flavors are just meant to be together – like sweet corn, queso fresco and green chilies! But you can’t just have a side dish for dinner right? That’s why I decided to pile it all on top of a few pieces of chicken breast and call it Street Corn Chicken!
The juiciness of the chicken is amazing – you are going to love out moist and tender it is. And the creamy meltiness of the cream cheese and queso fresco is so good. If you can’t find queso fresco, you could also use cojita cheese (crumbled). If that’s not available either, you could just use shredded Colby Jack cheese but it’s not going to be quite the same.
I served this with some cilantro rice and a warmed up tortilla. You could serve it with Mexican Rice and Beans or maybe a Southwest style salad. My son put the rice and chicken all into a tortilla and at it like a burrito while the hubs cut off pieces of chicken and wrapped it up in torn off pieces of tortilla and at it like a bunch of mini tacos. Either way is a win – this is so yummy!
Now Let’s Get Cookin’!
Street Corn Chicken
- 6 Chicken Breasts thin-sliced
- 8 oz Cream Cheese softened
- 2 15oz can Sweet Corn drained
- 1 7oz can Green Chilies
- 1 tsp Chili Powder
- 1 tsp Cumin
- ½ cup Cilantro chopped
- 8 oz Queso Fresco crumbled
- ½ Red Onion Diced
- Prepare all of the ingredients. Preheat oven to 400deg.
- In a small bowl, combine cream cheese, corn, green chilies, chili powder and cumin.
- In a 13×9 baking dish, in chicken breasts, in a single layer. Spread with cream cheese mixture. Sprinkle with queso fresco, cilantro and red onions. Place in oven for 30 minutes.
- Remove from oven and let sit for 5 minutes before serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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