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Street Corn & Chicken

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:

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

•

Limes , divided

•

1/2 cup

Crumbled Cotija Cheese , divided

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

8-Inch Corn Tortillas , warmed

Cooking Instructions

Preheat the oven to 425 degrees F (220 degrees C).

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.

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.

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.

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.

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.

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.

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