Mexican Street Corn Chicken Bake (Gluten Free)

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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)

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Servings: 8

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

This Mexican street corn chicken bake is a high protein, creamy and satisfying dinner. The flavors and spices will have you coming back for more!

Equipment

• large skillet
• mini food processor
• 9×13 inch baking dish
• cutting board

Ingredients 

US CustomaryMetric

• 2 tbs olive oil (divided)
• 2 scallions, diced
• 1 medium red bell pepper, diced
• 1 small jalapeño, diced
• 3 cups frozen sweet corn
• salt, to taste
• 1.75 lbs boneless + skinless chicken breasts, cubed small
• salt, garlic powder, onion powder + chili powder to taste
• 1½ cups shredded mexi blend cheese

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

You may also like this Mexican Street Corn SALAD

1. Store leftovers in an airtight container in the fridge.
2. If you don’t have cottage cheese you can sub in sour cream.

Nutrition

Calories: 359kcal | Carbohydrates: 18g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 134mg | Sodium: 440mg | Potassium: 661mg | Fiber: 2g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 28mg | Calcium: 184mg | Iron: 1mg

Author: Stella Drivas