Street Corn Chicken Bake

Street Corn Chicken Bake is a dish that brings the vibrant, zesty flavors of street corn to your dinner table, combining juicy chicken thighs with a colorful medley of fresh vegetables. This recipe is a sensory delight, with the aroma of spices filling your kitchen as the chicken bakes to golden perfection. The creamy, tangy dressing melds beautifully with the corn and peppers, making each bite a treat for your taste buds. This dish is worth making not just for its flavor but also for its simplicity and the joy it brings to shared meals. With this step-by-step recipe, you’ll create a flavorful feast that’s perfect for family dinners or casual gatherings.

Why You’ll Love This Recipe

Street Corn Chicken Bake is a fantastic choice for various reasons. First, the prep is straightforward, making it accessible for both novice and experienced cooks alike. This dish combines familiar flavors in a way that pleases everyone at the table, ensuring even picky eaters will enjoy it. Another exciting aspect is that it’s relatively quick to prepare, with minimal ingredients required. You can have this delightful dish ready in no time, making it ideal for weeknight meals or impromptu get-togethers.

Ingredients for Street Corn Chicken Bake

Gather these vibrant and fresh ingredients to create a delicious Street Corn Chicken Bake:

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 or frozen)
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)
More cotija cheese, fresh cilantro, and lime wedges for serving
Chili powder for dusting

Step-by-Step Directions for Street Corn Chicken Bake

Preheat your oven to 425°F (220°C). Begin by patting the chicken thighs dry with paper towels. Season them generously with a mixture of olive oil, chili powder, cumin, smoked paprika, salt, and pepper to ensure a lot of flavors.
Heat a large oven-safe skillet over medium-high heat. Carefully place the chicken thighs in the skillet, skin-side down, and sear them for about 5-6 minutes until the skin is crispy and golden. Flip the chicken thighs over and sear for another 3-4 minutes. Once seared, remove the chicken from the skillet and set aside.
In the same skillet, add a bit more oil if necessary, and sauté the corn kernels, diced bell pepper, poblano, minced jalapeño, and diced red onion for approximately 5-6 minutes. Stir frequently until the vegetables are tender and the corn is slightly caramelized. Add the minced garlic and continue to cook for another minute until fragrant.
While the corn mixture is cooking, whisk together the mayonnaise, Mexican crema or sour cream, lime juice, lime zest, cotija cheese, cilantro, and hot sauce in a mixing bowl. This creamy dressing adds a luscious texture and tanginess that enhances the dish.
Pour the creamy mixture over the cooked corn and vegetable medley in the skillet, stirring gently to combine all the flavors evenly.
Nestle the chicken thighs back into the pan, skin-side up, ensuring they are placed on top of the corn mixture. This allows the chicken to soak up the flavors as it bakes.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear. For extra moisture, let it rest for 5 minutes before serving.
Garnish the dish with additional crumbled cotija, fresh cilantro, and a dusting of chili powder before serving it alongside fresh lime wedges for added brightness.

Tips & Tricks

For the best results when making Street Corn Chicken Bake, consider these chef secrets:

Use fresh corn when it’s in season for a sweeter flavor; frozen corn can work, but it may lack the crisp texture.
Feel free to adjust the amount of chili powder and jalapeño based on your spice tolerance. Adding more hot sauce can elevate the dish for those who enjoy heat.
If cotija cheese isn’t available, feta cheese makes a decent substitute in terms of flavor and texture.
You can prepare the corn and pepper mixture ahead of time, making the final assembly and bake even quicker.
For a roasted appearance, finish the dish under the broiler for a couple of minutes after baking for that perfect golden top.

Serving Suggestions & Pairings

Street Corn Chicken Bake is a complete dish but can be served alongside various sides to elevate your meal:

Serve with a fresh green salad tossed with a light vinaigrette to balance the richness of this dish.
Pair with warm tortillas or crusty bread to soak up the creamy sauce.
Add some avocado slices or guacamole for a creamy texture that complements the spices beautifully.
This dish also goes perfectly with Mexican rice or quinoa for an added grain element.

Nutritional Information

While exact nutritional values may vary based on specific ingredients and portion sizes, a serving of Street Corn Chicken Bake can be roughly estimated to have around 480 calories. This hearty dish provides a delicious mix of protein from the chicken and healthy fats from the mayonnaise and crema. The corn and peppers contribute vitamins and minerals, making this meal a nutrient powerhouse.

Storing Tips & Variations for Street Corn Chicken Bake

This dish is a fantastic candidate for meal prep and leftovers. To store:

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze individual portions in freezer-safe bags for up to 3 months. To reheat, simply thaw overnight in the fridge before warming up in the oven or microwave until heated through.
For healthier swaps, use Greek yogurt instead of mayonnaise or crema for a lighter version without losing creaminess.
You could substitute the chicken thighs with chicken breasts or even cubed tofu for a vegetarian variation, though you may need to adjust the cooking times accordingly.

Conclusion for Street Corn Chicken Bake

Don’t wait to try this delicious Street Corn Chicken Bake! This recipe combines comforting flavors and vibrant ingredients that take traditional street corn to an entirely new level. Your family will love this savory dish that’s quick to prepare and packed with flavor. With its creamy texture, zesty notes, and satisfying chicken, it’s sure to be a hit at any table.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts; just adjust the cooking time to ensure they do not dry out.

2. Is this recipe spicy?
The spice level can be adjusted based on your preference. You can omit the jalapeño or reduce the chili powder for a milder dish.

3. Can I prepare this dish in advance?
Absolutely! You can prepare the corn and pepper mixture in advance and store it in the fridge until you’re ready to bake.

4. What if I don’t have cotija cheese?
Feta or fresh mozzarella can be good substitutes for cotija cheese, offering a similar crumbly texture and salty flavor.

5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days or freeze them for up to three months. Reheat before serving.