Street Corn Grill Chicken

Halfway into 2026. 

It has been a MINUTE since I blogged here and there is just SO much to say its hard to just jump back in with a recipe but 1. this Street Corn Chicken is just TOO good not to share with the people and 2. I honestly missed sharing and writing long form and I am so excited to be back here. 

Instagram has been my home of creativity, posting and writing for the past couple of years, but I feel like there has been much growth, transformation, hard stuff, and life seasons that I wanted to start documenting again. 

The kids are massive, or they feel that way, to compared to where they were the last time I posted here. 

Greyson is almost 10, almost as tall as me and is so smart, sweet and fantastic. He's thriving at church, wants to get into Ninja Warrior and starts a co-op with some of his best friends this summer.

Lexi is in kindergarten (homeschooled of course still) and is my ballerina-gymnast who loves all things music, baking and creative arts - so I basically birthed a mini-me. And I love it! 

Doug and I are still continuing to renovate our 1950's ranch home - trying to make it cozier and more inviting for friends and family more each month.

I'll save my story and updates for another post. Until then, enjoy this delicious southwest inspired dinner. 

Ingredients

• 2 lbs. boneless, skinless chicken breast or tenders
• 3 cups roasted sweet corn
• 1/4 C. avocado mayonnaise
• 1/4 C. dairy-free sour cream 
• 1 TBSP. lime juice
• 1/2 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/2 tsp. chili powder

• 1/4 C. vegan Mexican cheese 
• 1/4 C. cilantro

Directions

• Preheat oven to 350 degrees.
  
• In a large bowl, combine the roasted corn, mayonnaise, vegan sour cream, lime juice, and chili powder and mix to combine.
• Lay the chicken breasts or tenders flat in a pre-oiled  casserole dish. Season with sea salt and garlic powder. Spread the creamy 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 vegan Mexican cheese and fresh cilantro.