This easy sheet pan recipe transforms Mexican street corn from just a side dish to the main attraction. Classic elote flavors from sweet corn, mayonnaise, cotija cheese, and lime juice are blended together and nestled around tender chili-spiced chicken. Add warm tortillas with your favorite toppings for an easy taco recipe the whole family will love!
Total Time
45min
5.0
1 Ratings
Author: Meiko and the Dish
Servings:
6
Ingredients
Spice Blend
•
1
Tbsp
Chili Powder
, divided
•
1
tsp
Smoked Paprika
•
2
Tbsp
Brown Sugar
•
1/2
Tbsp
Ground Cumin
•
1/2
tsp
Onion Powder
•
1/4
tsp
Garlic Powder
•
1/2
Tbsp
Kosher Salt
, divided
•
1
tsp
Ground Black Pepper
, divided
Street Corn Chicken
•
1.5
lb
Tyson® Chicken Breasts
•
1/3
cup
Mayonnaise
, divided
•
3
ears
Corn
•
1/2
Onion
, chopped
•
1/4
cup
Chopped
Fresh Cilantro
•
6
Limes
, divided
•
1/2
cup
Crumbled
Cotija Cheese
, divided
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Ground Black Pepper
•
16
8-Inch Corn Tortillas
, warmed
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
In a small bowl, whisk together
Chili Powder (1 Tbsp)
,
Smoked Paprika (1 tsp)
,
Brown Sugar (2 Tbsp)
,
Ground Cumin (1/2 Tbsp)
,
Onion Powder (1/2 tsp)
,
Garlic Powder (1/4 tsp)
,
Kosher Salt (1/2 Tbsp)
, and
Ground Black Pepper (1 tsp)
until combined.
3.
In a medium bowl, toss together
Tyson® Chicken Breasts (1.5 lb)
, 3 Tbsp of
Mayonnaise (3 Tbsp)
, and the seasoning blend, and toss until chicken is fully coated.
4.
Spray a large sheet pan with cooking spray, then place the chicken in a single layer spread across the baking sheet. Place into oven and bake for 15 minutes.
5.
In a medium bowl, add the
Corn (3 ears)
,
Onion (1/2)
,
Fresh Cilantro (1/4 cup)
, 2 Tbsp of
Mayonnaise (2 Tbsp)
, 4 Tbsp of juice from 2
Limes (2)
, ¼ cup of
Cotija Cheese (1/4 cup)
,
Kosher Salt (1/2 tsp)
, and
Ground Black Pepper (1/4 tsp)
and mix well.
6.
Remove the chicken from the oven. Use a spatula to make room for the corn. Add corn mixture to the sheet pan, nestling it around the chicken. Return to the oven for 10 minutes or until the chicken is thoroughly cooked and the corn is tender.
7.
Turn the broiler on high, then broil the sheet pan on the top rack for 1–2 minutes to crisp up the tops of the chicken.
8.
Remove from the oven. Top with remaining
Cotija Cheese (1/4 cup)
and serve with warm
8-Inch Corn Tortillas (16)
, remaining
Limes (4)
, and your favorite toppings.
Author's Notes
To warm the tortillas, take 10 tortillas at a time and wrap them in a damp paper towel. Heat them in the microwave for 1 minute. Unwrap and pull tortillas apart, so they don’t stick to one another, then re-wrap them with the paper towel to keep them warm during assembly. Repeat the process once you run out of tortillas.
Nutrition Per Serving
CALORIES
831
FAT
21.5 g
PROTEIN
41.2 g
CARBS
126.4 g
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