Shared recipe

Street Corn Chicken Bake

4 servings5 / 5HealthyOne-PanMexican-InspiredChicken

Chicken tenders baked beside corn on the cob wheels and red pepper strips under a creamy chili-lime crema, mozzarella and cotija, finished with cilantro and lime. One dish, 25 minutes in the oven.

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Time

Prep: 15min
Cook: 25min
Total: 40min

Nutrition

per serving

Calories: 414
Protein: 37.1g
Carbs: 19.6g
Fat: 22.1g

One serving: 1/4 of the baking dish

Instructions

Preparation

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, and 1 teaspoon of chili powder until smooth.

Assembly and Baking

In a large oval baking dish, arrange the corn wheels in a single row along one side.
Place the raw chicken tenders in a row along the opposite side.
Layer the red bell pepper strips in the center of the dish between the chicken and corn.
Spoon the chili-lime crema evenly over the chicken, peppers, and corn.
Sprinkle the shredded mozzarella and crumbled cotija over the entire dish.
Bake for 25 minutes, or until the chicken is cooked through (internal temp 165°F) and the cheese is golden and bubbling.

Finishing

Remove from the oven and top with chopped cilantro and a light dusting of the remaining chili powder.
Serve immediately with fresh lime wedges on the side.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

Pat the chicken tenders completely dry before placing them in the dish to ensure they roast rather than steam, allowing for better browning.

Tip 2 of 2

If you want extra char on the corn, broil the entire dish for the final 2 minutes of the bake time.

Source

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