Picture this: all the smoky, creamy, lime-kissed magic of Mexican street corn, but make it a full dinner that doesn’t require you to gnaw corn off a stick like some kind of corn-obsessed caveman. This Street Corn Chicken Bake takes everything you love about elote and turns it into a one-pan wonder that’ll have your family asking “wait, you made this?” It’s juicy chicken thighs nestled in a bed of corn, bell peppers, and jalapeños, all smothered in a tangy lime-cilantro cream sauce that’s basically summer in a casserole dish. And the best part? It’s ready in under an hour with minimal cleanup. Your future self will thank you.
Why You’ll Love This Recipe
- One pan, one oven, zero stress
- All the street corn vibes without the mess
- Chicken thighs = never dry, always juicy
- Corn season or not, this works with frozen corn too
- Impressive enough for company, easy enough for Tuesday
- Leftovers are somehow even better the next day
The Good Stuff You’ll Need
For the Chicken:
- 6 bone-in, skin-on chicken thighs (trust me on the thighs)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt + pepper to taste
For the Street Corn Magic:
- 4 cups corn kernels (fresh, frozen, or canned — whatever you’ve got)
- 1 red bell pepper, diced
- 1 poblano pepper, diced (or green bell pepper if you’re playing it safe)
- 1 jalapeño, seeded and minced
- 1/2 red onion, diced
- 3 cloves garlic, minced
For the Cream Sauce That Changes Everything:
- 1/2 cup mayonnaise (full fat, don’t @ me)
- 1/2 cup Mexican crema or sour cream
- 1/4 cup lime juice (about 2 limes)
- 1 tsp lime zest
- 1/2 cup cotija cheese, crumbled (or queso fresco)
- 1/4 cup fresh cilantro, chopped
- 1 tsp hot sauce (optional but recommended)
For the Finishing Touch:
- More cotija cheese
- Fresh cilantro
- Lime wedges
- Chili powder for dusting
Let’s Do This
Step 1: Prep Your Chicken Like a Pro
Preheat your oven to 425°F.
Pat those chicken thighs dry and rub them with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Don’t be shy — really massage those spices in there.
Step 2: Get Everything Golden
Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until that skin is golden and crispy. Flip and sear another 3-4 minutes. Remove and set aside.
Step 3: Build Your Corn Base
In the same skillet (don’t clean it — that’s flavor gold), add corn, bell pepper, poblano, jalapeño, and onion. Sauté for 5-6 minutes until everything’s getting tender and slightly charred.
Add garlic and cook for another minute until fragrant.
Step 4: Make the Magic Sauce
In a bowl, whisk together mayo, crema, lime juice, lime zest, cotija cheese, cilantro, and hot sauce. This is where the magic happens.
Step 5: Bring It All Together
Pour the cream sauce over the corn mixture and stir to combine. Nestle those beautiful chicken thighs back into the pan, skin-side up.
Step 6: Bake It ‘Til You Make It
Pop the whole thing in the oven for 25-30 minutes until the chicken reaches 165°F and the sauce is bubbly and golden.
Let it rest for 5 minutes (I know, the torture).
Step 7: Finish Like a Champion
Sprinkle with extra cotija, fresh cilantro, and a dusting of chili powder. Serve with lime wedges because more lime is always the answer.
Serving Suggestions
Serve this over rice, with warm tortillas, or just grab a fork and go to town. A cold beer or margarita wouldn’t hurt either.
Want to make it a complete meal? Add a simple avocado and tomato salad on the side.
Switch It Up
Go Veggie: Skip the chicken and add black beans and diced zucchini. Bake for 20 minutes.
Spice It Up: Add diced chipotle peppers in adobo to the cream sauce.
Make It Lighter: Use Greek yogurt instead of mayo and crema.
Carb It Up: Serve over cilantro-lime rice or with cornbread.
Make-Ahead Tips
You can prep all the veggies and make the cream sauce up to a day ahead. Just store everything separately and assemble when you’re ready to bake.
Leftovers keep for 3-4 days in the fridge. Reheat in a 350°F oven to keep that chicken skin crispy.
Questions People Actually Ask
Q: Can I use chicken breasts instead? A: You can, but chicken thighs are juicier and more forgiving. If you go with breasts, watch the cooking time closely.
Q: What if I can’t find cotija cheese? A: Queso fresco, feta, or even parmesan will work. Just use something salty and crumbly.
Q: Can I make this on the grill? A: Absolutely! Use a cast iron skillet or grill-safe pan. Keep the temperature around 400°F.
Q: Is this kid-friendly? A: Dial back the jalapeño and hot sauce, and most kids will demolish this. The creamy corn is basically a vegetable side dish in disguise.
Print
Street Corn Chicken Bake
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Picture this: all the smoky, creamy, lime-kissed magic of Mexican street corn, but make it a full dinner that doesn’t require you to gnaw corn off a stick like some kind of corn-obsessed caveman. This Street Corn Chicken Bake takes everything you love about elote and turns it into a one-pan wonder that’ll have your family asking “wait, you made this?” It’s juicy chicken thighs nestled in a bed of corn, bell peppers, and jalapeños, all smothered in a tangy lime-cilantro cream sauce that’s basically summer in a casserole dish. And the best part? It’s ready in under an hour with minimal cleanup. Your future self will thank you.
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs (trust me on the thighs)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt + pepper to taste
For the Street Corn Magic:
- 4 cups corn kernels (fresh, frozen, or canned — whatever you’ve got)
- 1 red bell pepper, diced
- 1 poblano pepper, diced (or green bell pepper if you’re playing it safe)
- 1 jalapeño, seeded and minced
- 1/2 red onion, diced
- 3 cloves garlic, minced
For the Cream Sauce That Changes Everything:
- 1/2 cup mayonnaise (full fat, don’t @ me)
- 1/2 cup Mexican crema or sour cream
- 1/4 cup lime juice (about 2 limes)
- 1 tsp lime zest
- 1/2 cup cotija cheese, crumbled (or queso fresco)
- 1/4 cup fresh cilantro, chopped
- 1 tsp hot sauce (optional but recommended)
For the Finishing Touch:
- More cotija cheese
- Fresh cilantro
- Lime wedges
- Chili powder for dusting
Instructions
Preheat your oven to 425°F.
Pat those chicken thighs dry and rub them with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Don’t be shy — really massage those spices in there.
Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until that skin is golden and crispy. Flip and sear another 3-4 minutes. Remove and set aside.
In the same skillet (don’t clean it — that’s flavor gold), add corn, bell pepper, poblano, jalapeño, and onion. Sauté for 5-6 minutes until everything’s getting tender and slightly charred.
Add garlic and cook for another minute until fragrant.
In a bowl, whisk together mayo, crema, lime juice, lime zest, cotija cheese, cilantro, and hot sauce. This is where the magic happens.
Pour the cream sauce over the corn mixture and stir to combine. Nestle those beautiful chicken thighs back into the pan, skin-side up.
Pop the whole thing in the oven for 25-30 minutes until the chicken reaches 165°F and the sauce is bubbly and golden.
Let it rest for 5 minutes (I know, the torture).
Sprinkle with extra cotija, fresh cilantro, and a dusting of chili powder. Serve with lime wedges because more lime is always the answer.
Notes
Serve this over rice, with warm tortillas, or just grab a fork and go to town. A cold beer or margarita wouldn’t hurt either.
Want to make it a complete meal? Add a simple avocado and tomato salad on the side.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~22g
- Protein: ~28g