Mexican Street Corn Chicken
In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
In a casserole dish, lay the thin chicken flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro. We served it with cilantro lime rice