Mexican Street Corn Chicken Bake (Gluten Free)

Step 1

Preheat oven to 350℉.

Step 2

Heat 1 tbs of olive oil in a large skillet over medium-high heat. Add in the scallions, pepper, jalapeño and sauté for 2 minutes. Next, add in the corn and sauté for 4 minutes. Transfer to a plate and set aside.

Step 3

Season your chicken with salt, garlic powder, onion powder and chili powder generously. Add the remaining 1 tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, for about 5-6 minutes. Set aside.

Step 4

In a mini food processor, add in the eggs, cottage cheese, mayo, lime juice, garlic, cilantro, chili powder + salt and pulse together until smooth.

Step 5

In a 9x13 inch baking dish, add in the chicken pieces, 2/3 of the vegetable mixture, sauce, 1 cup shredded cheese and stir to combine. Spread out evenly. Next, add the remaining corn mixture on top and add a little shredded cheese around its border. Bake for 35 minutes uncovered or until golden brown on top. Garnish with cilantro, avocado and cotija cheese.