This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.
Preheat oven to 375 F.
Add chicken breasts to the medium casserole dish.
Sprinkle the chicken with salt and chili powder.
Top the chicken with corn kernels and black beans.
Sprinkle with more chili powder. Top with crumbled Cotija cheese.
Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.