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Street Corn Chicken Bake

Street Corn Chicken Bake: 15 Minute Flavor

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  • Author: Jannet Lisa
  • 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

Scale
  • 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

  1. Preheat your oven to 425°F.
  2. Pat chicken thighs dry and rub with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
  3. 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.
  4. 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.
  5. In a bowl, whisk together mayonnaise, Mexican crema, lime juice, lime zest, cotija cheese, cilantro, and hot sauce.
  6. Pour the cream sauce over the corn mixture and stir to combine.
  7. Nestle chicken thighs back into the pan, skin-side up.
  8. Bake for 25-30 minutes until chicken reaches 165°F and the sauce is bubbly and golden.
  9. Let rest for 5 minutes.
  10. 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

Find it online: https://sarecipes.com/street-corn-chicken-bake/