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Delicious Cheesy Street Corn Chicken Bake with melted cheese and corny goodness

Street Corn Chicken Bake

A delightful casserole that combines the flavors of Mexican street corn with succulent chicken thighs, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Casserole, Main Course
Cuisine Mexican
Servings 6 servings
Calories 525 kcal

Ingredients
  

For the chicken

  • 6 pieces bone-in, skin-on chicken thighs Ensure the skin is dry for crispy texture.
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

For the corn mixture

  • 4 cups corn kernels (fresh or frozen)
  • 1 large red bell pepper, diced
  • 1 large poblano pepper, diced
  • 1 medium jalapeño, seeded and minced
  • 1/2 medium red onion, diced
  • 3 cloves garlic, minced

For the creamy mixture

  • 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option.
  • 1/2 cup Mexican crema or sour cream
  • 1/4 cup lime juice
  • 1 teaspoon lime zest
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon hot sauce (optional) For an extra kick.

For serving

  • more to taste cotija cheese For garnish.
  • more to taste fresh cilantro For garnish.
  • 1 lime lime wedges For serving.
  • to taste Chili powder for dusting For a decorative touch.

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C). Pat the chicken thighs dry and season with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
  • Heat a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for about 5-6 minutes until crispy. Flip and sear for another 3-4 minutes. Remove and set aside.
  • In the same skillet, add corn, bell pepper, poblano, jalapeño, and red onion. Sauté for 5-6 minutes until softened. Add minced garlic and sauté for another minute.
  • In a bowl, mix mayonnaise, crema, lime juice, lime zest, cotija cheese, cilantro, and hot sauce if using.
  • Pour the creamy mixture over the sautéed vegetables, stir gently to combine.

Cooking

  • Nestle the chicken thighs back into the pan, skin-side up. Transfer to the oven and bake for 25-30 minutes until the chicken reaches 165°F (74°C).
  • Let it rest for 5 minutes before serving. Garnish with more cotija cheese, cilantro, and chili powder. Serve with lime wedges.

Notes

For a healthier version, swap mayonnaise with Greek yogurt or use skinless chicken. You can also experiment with different vegetables.
Keyword Chicken Casserole, Comfort Food, Easy Recipe, Family Dinner, Street Corn Chicken Bake