Mexican Street Corn Chicken Bake (Gluten Free)
Imagine taking the vibrant, smoky, and tangy flavors of Mexican street corn and transforming them into a hearty, comforting, and healthy chicken bake. This gluten-free delight uses creamy cottage cheese as its secret weapon, creating a rich and velvety sauce that’s both high in protein and wonderfully satisfying.
Diced bell peppers add a pop of color and sweetness, while thinly sliced jalapeños deliver just the right amount of kick, echoing the authentic spice profile of elote without being overwhelming.This innovative bake is a testament to how simple, wholesome ingredients can come together to create something truly extraordinary.
The cottage cheese melts into a smooth, savory base that lovingly coats tender chicken pieces and sweet corn kernels, infusing every bite with a satisfying creaminess. The peppers and jalapeños don’t just contribute flavor and heat; they also add a delightful textural contrast, ensuring each spoonful is a delightful experience.
If you love Mexican Street Corn Salad you are going to love this recipe! Its where I got my inspiration for this dish. Similar recipes like this one are my Tuscan Chicken Broccoli Bake, Chicken Zucchini Bake or Mexican Chicken Vegetable Bake.
The corn, chicken, lime, cotija cheese, chili powder all come together to form a really yummy dinner. Do not skip the garnishes especially the sliced avocado – it really completes the experience.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Mexican Street Corn Chicken Bake (Gluten Free)
Equipment
- large skillet
Ingredients
Sauce:
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup kewpie mayo
- 1/2 lime, juiced
- 2 cloves garlic
- 3 tbs fresh cilantro
- 1/2 tsp chili powder
- salt to taste
Optional Garnish:
- cilantro, avocado + cotija cheese
Instructions
- Preheat oven to 350℉.
- Heat 1 tbs of olive oil in a large skillet over medium-high heat. Add in the scallions, pepper, jalapeño and sauté for 2 minutes. Next, add in the corn and sauté for 4 minutes. Transfer to a plate and set aside.
- Season your chicken with salt, garlic powder, onion powder and chili powder generously. Add the remaining 1 tbs olive oil and chicken pieces to your pan. Cook until golden brown on all sides, for about 5-6 minutes. Set aside.
Sauce:
- In a mini food processor, add in the eggs, cottage cheese, mayo, lime juice, garlic, cilantro, chili powder + salt and pulse together until smooth.
Assembly:
- In a 9×13 inch baking dish, add in the chicken pieces, 2/3 of the vegetable mixture, sauce, 1 cup shredded cheese and stir to combine. Spread out evenly. Next, add the remaining corn mixture on top and add a little shredded cheese around its border. Bake for 35 minutes uncovered or until golden brown on top. Garnish with cilantro, avocado and cotija cheese.
Notes
- Store leftovers in an airtight container in the fridge.
- If you don’t have cottage cheese you can sub in sour cream.
Nutrition
Hungry for more?
This recipe is off the hook delish!! Will be in permanent rotation at my house and my daughter’s house!!!
HI Amy, Thank you so much for trying it out and I’m so glad it was a winner with both of you!!
Hello! I made this dish recently, and I absolutely loved it. The only issue I had was that it appeared as though the eggs curdled while it baked. Is this supposed to happen? Did I bake it too long? I followed your directions. It still tasted fantastic, regardless. I ate it with avocado and pickled jalapeño slices 😋.
Hi Rachel, that’s not supposed to happen no.
I’m not sure why it happend except maybe the sauce wasnt blended well enough?
This is 🔥 I made this today but I had 3 ears of cooked fresh corn I cut off the cob but otherwise made to the T. It’s so flavorful and delicious. Definitely in my rotation from now on!
Hi Crystal, thank you so much for the great feedback!
This was tasty and easy. I followed the recipe as written, with the exception of more spice. However, when cooked, the sauce seemed to have split – it was no longer smooth but it was a bit grainy. I’m wondering if it was the eggs. Any ideas?
Hello! Can I use cream cheese instead of cottage cheese? I didn’t know how much that would affect the consistency?
yes aboslutely!
HI Stella…absolutely love all of your recipes and have pre ordered your new cookbook. Can’t wait until it’s out :). I have a question about the Mexican Street Corn Chicken Bake…can it be frozen too. I was not mentioned in the recipe and I would hate to freeze it and have our leftovers ruined.
Hi Gale, Thank you so much for supporting my new book – it is greatly appreciated!
Yes, you can freeze this meal. I recommend separating the portions out and sealing them individually for up to 1 month.
Enjoy the dish!
Hi there, can I use regular mayo rather than kewpie mayo?
HI Jessica, absolutely!
Looks delish! Can you use ricotta instead of cottage cheese?
Hi Paula, absolutely yes!
Can this meal be made for meal prep and frozen?
Hi Lauren, the sauce may separate because of the creaminess of the dairy.. so it may not make for the best FROZEN prep. But will be good in the fridge for 4 days to reheat during the week.