For a lighter version use Greek yogurt instead of sour cream and reduce the mayonnaise by half. The dish will still have plenty of creaminess with fewer calories. Frozen corn works perfectly when fresh is unavailable just thaw and drain well before mixing. For those who prefer more heat substitute the queso fresco with cotija cheese and increase the cayenne pepper to 1/2 teaspoon.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave at 50% power to prevent the chicken from becoming tough. For best results add a fresh sprinkle of cilantro and queso fresco after reheating. This dish does not freeze well due to the creamy corn topping which can separate when thawed.
Frequently Asked Questions
- → Can I use frozen corn instead of canned?
- Yes, you can substitute frozen corn for canned. Just make sure it’s thawed and drained before using.
- → What’s the best way to ensure tender chicken?
- Thinly sliced chicken breasts cook evenly and stay tender. Baking the chicken at 350°F and avoiding overcooking helps maintain its juiciness.
- → Can I make this dish spicy?
- For added spice, increase the cayenne pepper or add diced jalapeños to the corn mixture.
- → What can be used instead of queso fresco?
- If queso fresco is unavailable, feta or grated Parmesan makes a great alternative.
- → Can I prepare this dish ahead of time?
- Yes, you can assemble it ahead and refrigerate it. Bake just before serving for the best texture and flavor.
