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Street Corn Chicken Bake

A delicious blend of grilled corn, spices, and tender chicken thighs, bringing warmth and comfort to your dining experience, inspired by traditional Mexican street food.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Chicken Bake, comfort food, Elote Inspired, One-Pan Meal, Street Corn
Servings: 6 servings
Calories: 500kcal

Ingredients

Main Ingredients

  • 6 pieces bone-in, skin-on chicken thighs Offers a tender, juicy bite.
  • 1 tbsp olive oil Brings richness and depth.
  • 1 tsp chili powder Adds a warm kick.
  • 1 tsp cumin Enhances overall taste.
  • 1/2 tsp smoked paprika Provides a subtle smoky flavor.
  • to taste Salt + pepper Essential seasonings.
  • 4 cups corn kernels Can use fresh, frozen, or canned.
  • 1 piece red bell pepper, diced Brings a delightful crunch.
  • 1 piece poblano pepper, diced Adds mild heat.
  • 1 piece jalapeño, seeded and minced For extra spice.
  • 1/2 piece red onion, diced Imparts a sweet flavor.
  • 3 cloves garlic, minced The aromatic backbone of flavor.
  • 1/2 cup mayonnaise Creamy elements binding the dish.
  • 1/2 cup Mexican crema (or sour cream) Rich and tangy.
  • 1/4 cup lime juice Provides bright acidity.
  • 1 tsp lime zest Adds zesty notes.
  • 1/2 cup cotija cheese, crumbled Adds salty bite.
  • 1/4 cup fresh cilantro, chopped Lifts the dish.
  • 1 tsp hot sauce (optional) For extra heat.

For Serving

  • to taste More cotija cheese, fresh cilantro, and lime wedges For garnishing.
  • to taste Chili powder for dusting Final touch of spice.

Instructions

Preparation

  • Preheat the oven to 425°F.
  • Pat the chicken thighs dry to achieve a crispy skin.
  • In a bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, and pepper, and rub it over the chicken thighs.

Cooking

  • Heat a large, oven-safe skillet over medium-high heat and sear the chicken thighs skin-side down for 5-6 minutes, then flip and sear for another 3-4 minutes. Remove and set aside.
  • In the same skillet, add corn, bell pepper, poblano, jalapeño, and onion, and sauté for about 5-6 minutes.
  • Add minced garlic and cook for an additional minute.
  • In a separate bowl, whisk together mayonnaise, crema, lime juice, lime zest, cotija cheese, cilantro, and optional hot sauce.
  • Pour the creamy sauce over the sautéed corn mixture, stir to combine, and place the chicken thighs back into the pan skin-side up.
  • Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F, then let it rest for 5 minutes before serving.

Finishing

  • Sprinkle with extra cotija cheese, fresh cilantro, and a dusting of chili powder before serving with lime wedges.

Notes

For quicker prep, gather ingredients ahead and use shortcuts. For a lighter version, consider boneless, skinless chicken breasts or substitute Greek yogurt for the mayonnaise.