This creamy, cheesy bake is a playful twist on Mexican street corn, turning it into a hearty, protein-packed dish perfect for brunch, dinner, or meal prep. Tangy salsa verde and a blend of Monterey Jack and cheddar cheeses coat tender chicken and sweet corn, while cottage cheese keeps the bake rich and custardy without heaviness. Finish with a sprinkle of chili powder, fresh cilantro, and a squeeze of lime for that authentic street-corn zing.

Ingredients

• 3 cups shredded chicken
• 1 1/2 cups cottage cheese (blended until smooth)
• 4 eggs
• 1 cup shredded Monterey Jack
• 1/2 cup shredded cheddar
• 3/4 cup thick salsa verde
• 1 cup corn, drained thoroughly
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Optional: chili powder, fresh cilantro, lime wedges

Preparation

1. Preheat oven to 400°F / 200°C and grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the blended cottage cheese, eggs, salsa verde, cumin, garlic powder, salt, and pepper until smooth.
3. Gently fold in the shredded chicken, corn, and most of the cheese.
4. Pour mixture into the prepared dish and spread evenly. Top with the remaining cheese.
5. Bake for 24–30 minutes, or until set and lightly golden on top. (Corn adds moisture; bake longer if necessary.)
6. Let the bake rest for 10 minutes before slicing.
7. Optional: garnish with a sprinkle of chili powder, chopped cilantro, and a squeeze of fresh lime juice before serving.

Cook’s Notes

• Ensure the corn is drained very well to avoid excess moisture.
• Blending the cottage cheese makes the bake extra creamy and smooth.
• Perfect for serving with a simple green salad or roasted vegetables.