Street Corn Chicken Bake has become my go-to weeknight meal, and I think you’re going to love it too! This Mexican Street Corn Chicken Bake is inspired by the vibrant flavors of elote, that amazing Mexican street corn. Imagine juicy, tender chicken thighs nestled amongst sweet corn, smoky poblano peppers, and a hint of spice, all coated in a luscious, creamy lime-cilantro sauce. The aroma filling your kitchen as it bakes is just incredible – a little bit smoky, a little bit zesty, and totally irresistible. Seriously, this easy Street Corn Chicken Bake comes together so fast, making busy evenings so much tastier. Let’s get cooking!
Why You’ll Love This Street Corn Chicken Bake
This dish is a winner for so many reasons:
- Incredible Flavor: It captures the essence of Mexican street corn with a delightful blend of sweet, smoky, and spicy notes.
- Quick Prep Time: You can have this ready for the oven in just 15 minutes, perfect for busy weeknights.
- Healthy-ish Option: Packed with protein from chicken thighs and fiber from corn and peppers, it’s a satisfying and relatively healthy meal.
- Budget-Friendly: Uses common, affordable ingredients, making it a great option for feeding a family without breaking the bank.
- Family-Approved: The creamy, cheesy flavors are a hit with kids and adults alike, making it a go-to Street Corn Chicken Casserole.
- One-Pan Wonder: Minimal cleanup thanks to the oven-safe skillet method.
- Versatile: Easily adaptable to your spice preference or what you have on hand.
- Delicious Leftovers: This Street Corn Chicken Casserole is just as tasty the next day.
Ingredients for Street Corn Chicken Bake
Gathering these Street Corn Chicken Bake ingredients is the first step to a fantastic meal. This recipe relies on fresh, flavorful components to achieve that authentic elote taste. You’ll need 6 bone-in, skin-on chicken thighs for juicy, tender meat that crisps up beautifully. For the vibrant base, we’ve got 4 cups corn kernels (fresh, frozen, or canned work!), 1 red bell pepper, diced, 1 poblano pepper, diced, 1 jalapeño, seeded and minced for a touch of heat, and 1/2 red onion, diced. Don’t forget 3 cloves garlic, minced for that aromatic punch! The creamy sauce gets its magic from 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 1/4 cup lime juice for brightness, and 1 tsp lime zest. To bring in that signature street corn flavor, we’re using 1/2 cup cotija cheese, crumbled, plus extra for topping, and 1/4 cup fresh cilantro, chopped. Seasonings include 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and salt and pepper to taste. A dash of 1 tsp hot sauce (optional) adds an extra kick, and fresh cilantro and lime wedges are perfect for garnish.
How to Make Street Corn Chicken Bake
This Elote Chicken Bake Recipe is surprisingly simple, and the results are absolutely delicious! You’ll be amazed at how easily you can create this flavor-packed dish.
- Step 1: Preheat your oven to 425°F. This high heat is key to getting that lovely sear on the chicken and char on the veggies.
- Step 2: Pat your chicken thighs completely dry with paper towels. Rub them all over with 1 tbsp olive oil, then season generously with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and salt and pepper to taste.
- Step 3: Heat an oven-safe skillet over medium-high heat. Place the seasoned chicken thighs skin-side down in the hot skillet. Sear for 5-6 minutes until the skin is golden brown and crispy – you’ll hear it sizzling beautifully. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set it aside on a plate.
- Step 4: In the same skillet, add the 4 cups corn kernels, 1 red bell pepper, diced, 1 poblano pepper, diced, 1 jalapeño, seeded and minced, and 1/2 red onion, diced. Sauté these veggies for 5-6 minutes, stirring occasionally, until they start to soften and get a nice char. Add the 3 cloves garlic, minced, and cook for just 1 minute more until fragrant.
- Step 5: While the veggies cook, whisk together the sauce ingredients in a separate bowl: 1/2 cup mayonnaise, 1/2 cup Mexican crema or sour cream, 1/4 cup lime juice, 1 tsp lime zest, 1/2 cup cotija cheese, crumbled, 1/4 cup fresh cilantro, chopped, and 1 tsp hot sauce (optional). This creamy, zesty mixture is what makes this Elote Chicken Bake Recipe so special.
- Step 6: Pour the prepared cream sauce over the sautéed corn and pepper mixture in the skillet. Stir everything together gently until well combined.
- Step 7: Nestle the seared chicken thighs back into the skillet, placing them on top of the corn mixture, skin-side up.
- Step 8: Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and golden brown around the edges.
- Step 9: Carefully remove the skillet from the oven and let the bake rest for about 5 minutes before serving.
- Step 10: Garnish generously with extra cotija cheese, fresh chopped cilantro, and a dusting of chili powder. Serve hot with lime wedges for squeezing over the top.
Pro Tips for the Best Street Corn Chicken Bake
I’ve made this dish countless times, and these little tricks really elevate it. Follow these tips for the ultimate Street Corn Chicken Bake experience!
- For the crispiest chicken skin, make sure to pat the thighs very dry before searing.
- Don’t skip searing the chicken; this step builds incredible flavor and texture.
- If you can’t find cotija cheese, queso fresco or even crumbled feta can work in a pinch, though they’ll offer a slightly different flavor profile.
- Taste the sauce before adding it to the skillet and adjust seasonings as needed – more lime, cilantro, or spice!
What’s the secret to perfect Street Corn Chicken Bake?
The secret to a truly perfect Creamy Street Corn Chicken Bake lies in the balance of flavors and textures. Ensuring your chicken skin is super dry before searing creates that irresistible crispy bite, while the creamy sauce, made with mayo and crema, locks in moisture and adds a rich tang. For more tips on achieving perfect chicken skin, check out this guide on how to get crispy chicken skin.
Can I make Street Corn Chicken Bake ahead of time?
You can prep most of the components ahead of time for this delicious Street Corn Chicken Bake. You can sear the chicken and sauté the vegetables up to a day in advance and store them separately in the refrigerator. When ready to bake, assemble and bake as usual, adding a few extra minutes to the cooking time since the ingredients will be cold.
How do I avoid common mistakes with Street Corn Chicken Bake?
A common pitfall is not searing the chicken properly, which can lead to less crispy skin. Also, be careful not to overcook the vegetables when sautéing, as they will continue to cook in the oven. Finally, resist the urge to stir the bake too much once the sauce is added; let it bubble and brown undisturbed. Learning about proper cooking temperatures is crucial, and you can find more information on safe internal cooking temperatures.
Best Ways to Serve Street Corn Chicken Bake
This flavorful Street Corn Chicken Bake is so versatile and makes for fantastic Street Corn Chicken Bake dinner ideas. For a complete meal, I love serving it with a side of fluffy cilantro-lime rice to soak up any extra creamy sauce. A simple green salad with a zesty vinaigrette also provides a refreshing contrast. If you’re looking for something heartier, some warm tortillas are perfect for scooping up all the deliciousness. You could also pair it with black beans or refried beans for an extra hearty and authentic Mexican-inspired spread. For more Mexican-inspired dishes, explore our collection of Mexican recipes.
Nutrition Facts for Street Corn Chicken Bake
This Street Corn Chicken Bake is a flavorful and satisfying meal. Here’s a breakdown of the estimated nutritional information per serving, based on the recipe yielding 6 servings:
- Calories: Approximately 550 kcal
- Fat: 35g
- Saturated Fat: 12g
- Protein: 30g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 8g
- Sodium: 400mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Street Corn Chicken Bake
I’ve found that this Street Corn Chicken Bake is just as delicious the next day, making it a perfect candidate for meal prep. Once you’ve let the bake cool completely, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you need to freeze it, wrap individual portions tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag or container. This Street Corn Chicken Casserole can be stored in the freezer for up to 3 months. To reheat, I usually pop a portion back into a 350°F oven for about 15-20 minutes until heated through. You can also gently reheat it on the stovetop over low heat, stirring occasionally, or microwave it for a quick option. For more meal prep ideas, check out these meal prep tips.
Frequently Asked Questions About Street Corn Chicken Bake
How do I make Street Corn Chicken Bake with different types of chicken?
You can definitely adapt how to make Street Corn Chicken Bake using different chicken cuts. While chicken thighs are my favorite for their juiciness, chicken breasts work too. Just be extra mindful of the cooking time; breasts cook faster and can dry out if overdone. Bone-in breasts will take about the same time as thighs, but boneless breasts might only need 15-20 minutes in the oven after searing. It’s always best to check the internal temperature to ensure it reaches 165°F.
What can I serve with this Street Corn Chicken Bake?
This Street Corn Chicken Bake is wonderful on its own, but I love pairing it with a few simple sides. Cilantro-lime rice is a fantastic choice, as the rice soaks up the creamy sauce beautifully. A simple side salad with a light vinaigrette offers a nice contrast in texture and freshness. You could also serve it with warm corn tortillas for scooping, or even a side of black beans or refried beans for a more substantial meal. For more side dish ideas, consider these easy side dishes.
Can I make this a spicier Street Corn Chicken Bake?
Absolutely! If you love a kick, you can easily amp up the heat in this Street Corn Chicken Bake. I like to add an extra minced jalapeño, or even a serrano pepper, to the vegetable sauté. You could also increase the amount of hot sauce in the creamy sauce, or add a pinch of cayenne pepper to the chicken seasoning. For a smoky heat, try adding a teaspoon of chipotle powder to the sauce as well. Experiment to find your perfect level of spice! For more spicy recipes, check out spicy chicken recipes.
What is Street Corn Chicken Bake and why is it so popular?
A Street Corn Chicken Bake is essentially a one-pan dish that captures the irresistible flavors of Mexican street corn, or elote. It typically features chicken, corn, peppers, and a creamy, tangy sauce seasoned with lime, cilantro, and spices. Its popularity stems from its incredible flavor profile – a perfect balance of sweet, savory, smoky, and zesty notes – combined with the convenience of a simple, one-pan preparation that’s ideal for busy weeknights. The concept of elote itself is quite popular, and this dish brings those beloved flavors into a comforting main course, similar to how other popular dishes like Chicken Enchilada Casserole offer similar convenience and flavor.
Variations of Street Corn Chicken Bake You Can Try
This Street Corn Chicken Bake recipe is fantastic as is, but it’s also super adaptable! Here are a few ways I like to switch things up to keep things interesting:
- Make it Extra Spicy: For a fiery kick, turn this into a Spicy Corn Chicken Casserole by adding an extra minced jalapeño or serrano pepper to the veggie sauté. You can also increase the hot sauce in the creamy sauce or add a pinch of cayenne to the chicken seasoning.
- Vegetarian Delight: Skip the chicken and load up on extra corn, bell peppers, and poblano peppers. You could also add black beans or chickpeas for added protein and heartiness, creating a delicious vegetarian option.
- Lighter Version: Use Greek yogurt instead of mayonnaise and Mexican crema for a tangier, lower-fat sauce. You’ll still get that creamy texture and bright flavor.
- Sheet Pan Method: If you prefer a true sheet pan meal, arrange the seasoned chicken on one side of a large baking sheet and spread the sautéed corn and pepper mixture on the other. Drizzle the sauce over everything and bake. It’s a slightly different presentation but just as delicious! For more sheet pan recipes, see our sheet pan chicken recipes.
Street Corn Chicken Bake: 15 Minute Flavor
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A one-pan Mexican street corn chicken bake featuring juicy chicken thighs, corn, bell peppers, and jalapeños in a creamy lime-cilantro sauce. This easy and flavorful dish is ready in under an hour.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 jalapeño, seeded and minced
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1/4 cup lime juice
- 1 tsp lime zest
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1 tsp hot sauce (optional)
- Extra cotija cheese for topping
- Fresh cilantro for topping
- Lime wedges for serving
- Chili powder for dusting
Instructions
- Preheat your oven to 425°F.
- Pat chicken thighs dry and rub with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and sear for another 3-4 minutes. Remove and set aside.
- In the same skillet, add corn, bell pepper, poblano pepper, jalapeño, and onion. Sauté for 5-6 minutes until tender and slightly charred. Add garlic and cook for 1 minute until fragrant.
- In a bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, cotija cheese, cilantro, and hot sauce.
- Pour the cream sauce over the corn mixture and stir to combine.
- Nestle chicken thighs back into the pan, skin-side up.
- Bake for 25-30 minutes until chicken reaches 165°F and the sauce is bubbly and golden.
- Let rest for 5 minutes.
- Sprinkle with extra cotija cheese, fresh cilantro, and chili powder. Serve with lime wedges.
Notes
- You can use chicken breasts instead of thighs, but watch the cooking time closely as they are less forgiving.
- If cotija cheese is unavailable, queso fresco, feta, or Parmesan can be substituted.
- This dish can be made on the grill using a cast iron skillet or grill-safe pan at around 400°F.
- For a kid-friendly version, reduce or omit the jalapeño and hot sauce.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in a 350°F oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 550 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
