Mexican Street Corn Chicken – Sheet-Pan Recipe
A vibrant sheet‑pan meal that combines smoky, spice‑rubbed chicken thighs with a creamy street‑corn salad and cilantro‑lime basmati rice. The dish balances smoky paprika, fresh jalapeño, tangy yogurt and feta for a protein‑packed, low‑calorie dinner or meal‑prep option.
Recipe by jalalsamfit· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
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Mexican Grilled Chicken
- 2 9/10 lb raw boneless chicken thighs
- 2 1/2 tsp salt
- 4 tsp paprika
- 2 1/2 tsp cumin
- 4 tsp garlic powder
- 3 tsp onion powder
- 4 tsp oregano
- 1 1/2 tsp chilli powder
- 6 tsp olive oil
Creamy Street Corn Salad
- 1 3/10 lb canned sweet corn
- 7 1/10 oz red onion
- 2 tsp garlic powder
- 2 tsp paprika
- 5 3/10 oz red bell pepper
- 2 4/5 oz jalapeño
- 11 oz low fat yogurt
- 3 1/2 oz light mayo
- 2 1/2 oz low fat feta cheese
- 2 tbsp fresh coriander / cilantro
- 2 tsp tajin seasoning
Coriander Lime Rice
- 8 4/5 oz uncooked basmati rice
- a handful coriander
- a squeeze lime juice
- a pinch salt
Instructions
- 1Trim any excess fat from the boneless chicken thighs, then place the meat in a large bowl.
- 2Add the Mexican seasoning (paprika, cumin, garlic powder, onion powder, oregano, chilli powder), lime juice, and olive oil to the chicken; toss to coat evenly and let marinate while you prepare the other components.
- 3Rinse the basmati rice under cold water, then add it to a pot with enough water to cover. Bring to a boil, reduce to a simmer, and cook until the rice is tender (about 12‑15 minutes). Drain, spread on a tray to cool, then stir in the chopped coriander, lime juice, and a pinch of salt. Set the cilantro‑lime rice aside.
- 4Preheat the oven to 392°F (390°F). Line a large sheet pan with parchment paper and spread the marinated chicken in a single layer.
- 5Bake the chicken for 23 minutes, then switch the oven to broil and cook an additional 5‑6 minutes until the edges are golden, slightly charred, and the meat is juicy. Remove the pan from the oven.
- 6Add the drained sweet corn, chopped red onion, garlic powder, paprika, chopped red bell pepper, and chopped jalapeño to the pan with the chicken juices. Toss to combine, then return the pan to the oven and roast for about 15 minutes, stirring once, until the vegetables are tender and lightly crisp.
- 7Transfer the roasted corn mixture to a large bowl. Add the low‑fat yogurt, light mayo, crumbled feta, chopped cilantro, and tajín seasoning. Mix until the salad is creamy and well‑combined.
- 8Cube the cooked chicken and arrange it on serving plates alongside a portion of the cilantro‑lime rice and a generous scoop of the creamy street‑corn salad.
- 9Serve immediately, optionally garnishing with extra cilantro, lime wedges, or a sprinkle of tajín.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate before baking
After coating the chicken with the spice blend, lime juice, and olive oil, let it sit while you prep the other components.
Cool rice before mixing
Spread the cooked rice on a tray to cool before stirring in cilantro, lime juice, and salt.
Stir the corn mixture once during roasting
After adding the corn and vegetables to the pan, stir once halfway through the 15‑minute roast.
Finish chicken with a brief broil
Bake the chicken 23 minutes, then switch to broil for 5‑6 minutes.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Mexican Street Corn Chicken?
- About 58 minutes in total: 20 minutes of prep and 38 minutes of cooking.
- How many servings does this Mexican Street Corn Chicken recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mexican Street Corn Chicken recipe come from?
- It was shared by jalalsamfit on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.