Mexican street corn baked chicken from Closet Cooking by Kevin Lynch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne powder for chili powder, and feta cheese for cotija cheese.

  • anya_sf on September 20, 2021

    Quick and easy and my family liked this a lot. I believe there's an error in the chicken quantity - photo shows 5 breasts, but recipe calls for 1 lb, which certainly isn't 5. 4-5 breasts is good relative to the amount of corn. I had 4 large-but-thin-sliced breasts (1.75 lbs) which cooked in 35 min; thicker breasts would need longer. Used frozen (thawed) corn, closer to 5 cups, and queso fresco, closer to 1 cup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.