Elote-Style Street Corn Chicken Bake

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 55 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken thighs
• 1 1/4 cups frozen fire-roasted corn
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema
• 1 1/2 oz cotija cheese, crumbled
• 1 lime
• 1 garlic cloves
• 3/4 tsp chili powder
• 1/4 tsp smoked paprika
• 1 bunch cilantro
• 2 scallions
• 3/4 tbsp olive oil

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Toss the corn with the oil on a sheet pan and roast 15 minutes, stirring once, until browned in patches and any water has cooked off — wet corn makes a soupy bake.
2. Meanwhile season the chicken thighs with 1 tsp salt, the chili powder and the paprika, and sear in a hot skillet 3 minutes a side just to color them.
3. Stir the mayonnaise, crema, grated garlic, the juice of one lime, half the cotija and half the sliced scallions into the roasted corn on the pan.
4. Spread the corn mixture in a 9x13 dish, nestle the chicken thighs on top, and bake 18 to 22 minutes until the thighs read 165F at the thickest point.
5. Scatter the remaining cotija over and run the dish under the broiler 2 minutes until the top is freckled brown.
6. Finish with cilantro, the remaining scallions and the juice of the second lime, and serve with warm tortillas or rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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