This Mexican street corn chicken bake combines tender seasoned chicken with sautéed peppers, corn, and a creamy cottage cheese sauce for a gluten-free, high-protein casserole that delivers authentic street corn flavor in one dish.
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Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add olive oil. Sauté the chopped scallions, red bell pepper, and jalapeño until softened, about 3-4 minutes.
Add the corn to the skillet and continue to cook for another 2-3 minutes until heated through. Remove the vegetable mixture from the skillet and set aside.
On a cutting board, season the cubed chicken breast generously with 2 tablespoons of chili lime seasoning.
In the same skillet, cook the seasoned chicken until golden brown and cooked through. Set aside.
In a food processor or blender, combine the eggs, cottage cheese, mayonnaise, lime juice, minced garlic, 1/4 cup fresh cilantro, and 1 tablespoon of chili lime seasoning.
Pulse until the sauce is smooth and well combined.
In a large baking dish, combine the cooked chicken, sautéed vegetable mixture, the blended sauce, and about 1.5 cups of the shredded cheese.
Stir everything together until well combined. Top with the remaining 1/2 cup of shredded cheese.
Bake for 20-25 minutes, or until the casserole is hot, bubbly, and golden brown on top.
Let cool slightly, then garnish with crumbled cotija cheese, chopped fresh cilantro, and sliced avocado before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F (175°C) for 15–20 minutes until warmed through.
Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Bake directly from cold, adding 10–15 minutes to the total bake time.
The chicken cubes should reach an internal temperature of 165°F (74°C) when measured with an instant-read thermometer in the thickest piece.
Yes. Use Greek yogurt (same amount) for tanginess, or sour cream (reduce to ¾ cup and thin with 2–3 tablespoons milk) for a richer texture.
Yes. Double all ingredients and bake in a 9×13 inch casserole dish; bake time may increase by 5–10 minutes.
An 8×8 inch baking dish is ideal for standard portions; use 9×13 inches if doubling the recipe.
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