If you love the smoky, creamy, tangy magic of Mexican street corn, you’ll adore these Mexican Street Corn Chicken Thighs. This one-pan wonder transforms classic elote flavors into a complete main course with juicy chicken and a bubbly, cheesy corn sauce. It brings the fiesta straight to your dinner table with minimal cleanup.
Love Mexican Street Corn Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mexican Street Corn Chicken Thighs
- Flavor Fiesta: Smoky, creamy, tangy, and spicy in every bite.
- Surprisingly Simple: Straightforward process with impressive, low-fuss results.
- One-Pan Wonder: Easy cleanup for a true weeknight hero.
- Endlessly Customizable: Adjust heat and ingredients to your taste.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- 3 cups fresh or frozen corn kernels (thawed if frozen)
- 1/3 cup mayonnaise
- 1/3 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño, minced (seeds removed for less heat)
- 1 clove garlic, minced
Tools: A large baking dish (9×13 inch works well), a small mixing bowl, and a brush for the marinade.
Notes: Don’t sweat it if you’re missing one thing—the beauty here is in the combination. Using bone-in, skin-on thighs is key for juiciness, and cotija cheese gives that authentic salty, crumbly bite.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 35 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the bone-in, skin-on thighs. I know, I know, boneless skinless is easier. But trust me here. The bone keeps the meat incredibly moist and flavorful during roasting, and the skin gets wonderfully crispy, adding a fantastic textural contrast to the creamy corn.
- What if I can’t find cotija? No pasa nada! A good feta cheese is your best substitute. It’s similarly salty and crumbly, though it has a tangier flavor. It will work beautifully in a pinch and still give you that classic vibe.
- Fresh vs. Frozen Corn. Honestly, frozen corn is absolutely fine here—just make sure to thaw it completely and pat it dry with a paper towel. If it’s summer and you have fresh corn, by all means, use it! You can even char it lightly in a skillet first for an extra layer of smoky flavor.
- Marinating time matters, but doesn’t have to be long. Even 15-20 minutes will make a difference, but if you have the foresight to let it hang out in the fridge for a few hours, the flavors will penetrate even deeper. The acid in the lime juice also helps tenderize the chicken.
How to Make Mexican Street Corn Chicken Thighs
Step 1: Marinate the Chicken. In a large bowl, whisk together 2 tablespoons of the olive oil, the smoked paprika, chili powder, garlic powder, cumin, lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pat the chicken thighs dry with a paper towel—this helps the skin get crispy—and add them to the bowl. Use your hands to rub the marinade all over, making sure to get under the skin as well. Let them sit for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours.
Step 2: Prepare the Creamy Corn Mixture. While the chicken is marinating, preheat your oven to 400°F (200°C). In a separate bowl, combine the corn, mayonnaise, sour cream, 1/2 cup of the cotija cheese, cilantro, jalapeño, minced garlic, and the remaining 1 tablespoon of olive oil. Season with a good pinch of salt and pepper. Give it a good stir until everything is well combined. You’ll notice the mixture is thick and creamy—that’s exactly what you want.
Step 3: Assemble in the Baking Dish. Take your large baking dish and spread the creamy corn mixture evenly over the bottom. It should form a nice, even layer. Now, take your marinated chicken thighs and nestle them right on top of the corn, skin-side up. You want them to be cozy but not too crowded. The corn will roast and bubble away underneath, absorbing all the glorious chicken drippings.
Step 4: Roast to Perfection. Place the baking dish in the preheated oven and roast for 30-35 minutes. You’re looking for the chicken skin to be golden brown and crispy, and the internal temperature of the chicken to register 165°F (74°C) when tested with an instant-read thermometer. The corn sauce around the edges should be bubbly and might have some delicious browned bits—that’s flavor gold!
Step 5: The Finishing Touches. Carefully remove the baking dish from the oven—it will be hot! Let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Right before serving, give it a final squeeze of fresh lime juice and a generous sprinkle of extra cotija cheese and chopped cilantro. This brightens everything up and makes it look as amazing as it tastes.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven to maintain crispy skin and texture.
Serving Suggestions
Complementary Dishes
- A simple cilantro-lime rice — The fresh, zesty flavor of the rice is the perfect neutral base to soak up all that incredible creamy sauce from the chicken and corn.
- Black bean salad with a lime vinaigrette — The hearty beans add protein and fiber, while the bright vinaigrette cuts through the richness of the dish beautifully.
- Warm corn or flour tortillas — Perfect for making little DIY tacos with shreds of the chicken and scoops of the street corn. So fun and interactive for a meal.
Drinks
- A classic margarita on the rocks — The tangy lime and tequila are a match made in heaven with the smoky, spicy, and creamy notes of this dish.
- An ice-cold Mexican lager — The crisp, light beer is fantastic for washing down the rich flavors and cleansing your palate between bites.
- Sparkling water with lime — A non-alcoholic option that still provides that refreshing fizz and citrus zing to balance the meal perfectly.
Something Sweet
- Mango sorbet — The sweet, tropical fruit flavor is a light and refreshing way to end the meal without feeling too heavy after a rich main course.
- Churros with a dark chocolate dipping sauce — If you really want to lean into the theme, you can’t go wrong with this classic, cinnamony, crispy dessert.
- Tres leches cake — A decadent, moist cake that continues the creamy theme of the dinner but in a wonderfully sweet, dessert form.
Top Mistakes to Avoid
- Mistake: Using boneless, skinless chicken breasts. They will almost certainly overcook and dry out in the time it takes for the sauce to become bubbly and delicious. The higher fat content in thighs is your friend here, keeping everything succulent.
- Mistake: Not patting the chicken dry before marinating. A dry surface is the secret to getting that beautifully crisp, browned skin. If the skin is wet, it will steam instead of crisp up in the oven’s heat.
- Mistake: Skipping the rest time after roasting. I know it’s tempting to dig right in, but those five minutes of rest allow the chicken’s juices to settle back into the meat. If you cut into it immediately, all those flavorful juices will just run out onto the plate.
- Mistake: Overcrowding the baking dish. If the chicken thighs are squeezed in too tightly, they’ll steam each other and you’ll lose that crispy skin. Give them a little room to breathe for the best results.
Expert Tips
- Tip: Get that skin extra crispy. For the crispiest skin imaginable, after marinating, place the chicken thighs skin-side up on a plate and leave them uncovered in the fridge for an hour or two. This air-dries the skin, which is a game-changer for crispiness.
- Tip: Char your corn first. If you have the time and an extra skillet, toss your fresh or thawed corn in a dry, hot skillet for 5-7 minutes until it gets some blackened spots. This adds a deep, smoky flavor that takes the entire dish to another level.
- Tip: Make it ahead for easy entertaining. You can assemble the entire dish—the corn mixture on the bottom, marinated chicken on top—cover it, and refrigerate it for up to 8 hours before you need to bake it. Just add a few extra minutes to the cooking time since it’s going into the oven cold.
- Tip: Amp up the heat strategically. If you love spice, add a pinch of cayenne pepper to the chicken marinade *and* sprinkle a little Tajín or chili-lime seasoning over the finished dish right before serving for a double hit of heat and tang.
FAQs
Can I make this dish with chicken breasts?
You can, but you’ll need to adjust the method to prevent dryness. I’d recommend using boneless, skinless breasts and searing them quickly in a skillet first to get some color. Then, add them to the baking dish with the corn sauce and reduce the roasting time to 15-20 minutes, just until cooked through. The result will be different—less rich and crispy—but still tasty if you’re really committed to white meat.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in the oven at 350°F (175°C) until warmed through, which helps keep the chicken skin from getting soggy. The microwave will work in a pinch, but it will soften the crispy texture of the skin and sauce.
Is there a substitute for mayonnaise?
Absolutely! If you’re not a mayo fan, an equal amount of plain Greek yogurt or even mashed avocado will work wonderfully. The flavor profile will shift slightly—yogurt will be tangier, avocado will be richer—but both will provide the creamy base that the sauce needs.
My sauce seems a bit runny after baking. What happened?
This can happen if your corn was still frozen or contained a lot of water. Don’t worry, it will still taste great! Next time, be sure to thaw frozen corn completely and pat it very dry with paper towels. You can also thicken the sauce by mixing in an extra tablespoon or two of cotija cheese or letting the dish rest for a few more minutes after it comes out of the oven; it will thicken as it cools slightly.
Can I make this on the grill?
For sure, and it’s delicious! You’ll want to use a cast-iron skillet or a grill-safe baking dish. Prepare the corn mixture and place the skillet on the grill grates over indirect medium heat. Add the corn mixture and the marinated chicken on top, close the lid, and cook for about 30-35 minutes, until the chicken is done. You’ll get an incredible smoky flavor from the grill.
Mexican Street Corn Chicken Thighs
Make these easy Mexican Street Corn Chicken Thighs for a one-pan dinner packed with smoky, creamy elote flavor. Get the simple recipe and bring the fiesta home!
Ingredients
For the chicken and marinade:
-
4 bone-in, skin-on chicken thighs
-
3 tablespoons olive oil (divided)
-
2 teaspoons smoked paprika
-
1 teaspoon chili powder
-
1 teaspoon garlic powder
-
1/2 teaspoon cumin
-
1 lime
-
Kosher salt
-
freshly ground black pepper
For the creamy corn mixture:
-
3 cups fresh or frozen corn kernels (thawed if frozen)
-
1/3 cup mayonnaise
-
1/3 cup sour cream or Mexican crema
-
1/2 cup crumbled cotija cheese (plus more for garnish)
-
1/4 cup finely chopped fresh cilantro
-
1 jalapeño (minced (seeds removed for less heat))
-
1 clove garlic (minced)
Instructions
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In a large bowl, whisk together 2 tablespoons of the olive oil, the smoked paprika, chili powder, garlic powder, cumin, lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Pat the chicken thighs dry with a paper towel—this helps the skin get crispy—and add them to the bowl. Use your hands to rub the marinade all over, making sure to get under the skin as well. Let them sit for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours.01
-
While the chicken is marinating, preheat your oven to 400°F (200°C). In a separate bowl, combine the corn, mayonnaise, sour cream, 1/2 cup of the cotija cheese, cilantro, jalapeño, minced garlic, and the remaining 1 tablespoon of olive oil. Season with a good pinch of salt and pepper. Give it a good stir until everything is well combined. You’ll notice the mixture is thick and creamy—that’s exactly what you want.02
-
Take your large baking dish and spread the creamy corn mixture evenly over the bottom. It should form a nice, even layer. Now, take your marinated chicken thighs and nestle them right on top of the corn, skin-side up. You want them to be cozy but not too crowded. The corn will roast and bubble away underneath, absorbing all the glorious chicken drippings.03
-
Place the baking dish in the preheated oven and roast for 30-35 minutes. You’re looking for the chicken skin to be golden brown and crispy, and the internal temperature of the chicken to register 165°F (74°C) when tested with an instant-read thermometer. The corn sauce around the edges should be bubbly and might have some delicious browned bits—that’s flavor gold!04
-
Carefully remove the baking dish from the oven—it will be hot! Let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Right before serving, give it a final squeeze of fresh lime juice and a generous sprinkle of extra cotija cheese and chopped cilantro. This brightens everything up and makes it look as amazing as it tastes.05
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