Keto Mexican Street Corn Chicken Bake With Creamy Chipotle Crust – A Flavor-Packed Low-Carb Dinner

This cozy, weeknight-friendly bake brings all the bold flavor of Mexican street corn to juicy chicken, without the carb-heavy corn. The creamy chipotle crust turns golden in the oven and delivers smoky heat, tangy lime, and just enough cheese to make every bite satisfying. It feels indulgent but stays keto-friendly, so you can enjoy the street-food vibe while sticking to your goals.

It’s easy to prep, easy to clean up, and perfect for family dinners or meal prep. Expect a bubbly, fragrant pan that disappears fast.

Why This Recipe Works

This recipe captures the essence of elote by swapping corn with a clever mix of low-carb ingredients that still bring crunch, creaminess, and charred flavor. The chipotle-lime mayo and sour cream blend locks moisture into the chicken and creates a caramelized, flavorful crust.

A sprinkle of cotija or feta adds salty punch while cilantro and lime keep it bright. Roasting at a high temperature ensures the chicken stays juicy, and the toppings don’t burn. You get big flavor with minimal effort and a keto-friendly carb count.

Shopping List

• Chicken: 4 medium boneless, skinless chicken breasts (about 2 pounds) or 6–8 thighs
• Healthy fats: Avocado oil or olive oil
• Creamy crust: Mayonnaise (sugar-free), sour cream (or Greek yogurt if you prefer), cream cheese (softened)
• Heat and smoke: Chipotle peppers in adobo (minced) or chipotle powder
• Cheese: Cotija cheese (or feta), shredded Monterey Jack or pepper jack
• Acid and aromatics: Fresh lime (zest and juice), garlic (minced), green onions
• Spices: Chili powder, smoked paprika, cumin, salt, black pepper
• Fresh herbs: Cilantro
• Crunchy add-ins (keto swaps for corn): Finely chopped cauliflower, diced zucchini, or chopped hearts of palm (optional)
• Optional garnish: Tajín or extra chili powder, extra lime wedges

Instructions

1. Prep the oven and pan: Preheat oven to 425°F (220°C).Lightly oil a 9×13-inch baking dish or line with parchment for easy cleanup.
2. Flatten the chicken for even cooking: Place chicken between parchment and gently pound to an even 3/4-inch thickness. Pat dry with paper towels.
3. Season the chicken: Drizzle with 1–2 tablespoons avocado oil. Sprinkle both sides with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon chili powder, and 1/2 teaspoon cumin.Arrange in the baking dish.
4. Make the creamy chipotle mix: In a bowl, combine 1/2 cup mayo, 1/3 cup sour cream, 2 ounces softened cream cheese, 1–2 minced chipotle peppers (or 1 teaspoon chipotle powder), 1 minced garlic clove, 1 teaspoon smoked paprika, the zest of 1 lime, and 1 tablespoon lime juice. Stir until smooth and thick.
5. Add street-corn-style crunch (keto version): Fold in 1/2 cup very finely chopped cauliflower or zucchini and 2 tablespoons chopped green onions. This mimics the texture of corn while keeping carbs low.Season to taste.
6. Top the chicken: Spoon the chipotle mixture evenly over each chicken piece, fully covering them. Sprinkle 1/2 cup shredded Monterey Jack or pepper jack over the top.
7. Bake until juicy: Roast for 18–22 minutes, until the chicken reaches an internal temperature of 165°F (74°C). If you want more color, broil for 1–2 minutes at the end, watching closely.
8. Finish with elote flair: Immediately sprinkle 1/3 cup crumbled cotija (or feta) over the hot chicken.Add chopped cilantro and a squeeze of fresh lime. Dust with Tajín or chili powder if you like extra zing.
9. Rest and serve: Let the chicken rest 5 minutes so the juices settle. Serve with a simple side salad, roasted veggies, or cauliflower rice.

How to Store

Cool leftovers to room temperature, then store in an airtight container in the fridge for up to 4 days.

Reheat gently in a 300°F (150°C) oven for 10–12 minutes or microwave in short bursts to keep the chicken tender. You can freeze portions for up to 2 months, though the dairy topping may thaw slightly grainy; stir the sauce over the chicken after reheating to re-emulsify. Add fresh cilantro and a squeeze of lime after reheating to revive the flavors.

Health Benefits

• Keto-friendly macronutrients: High-quality protein and healthy fats support satiety and steady energy without spiking blood sugar.
• Anti-inflammatory spices: Chili powder, cumin, and chipotle bring antioxidants and can help reduce inflammation.
• Electrolyte support: Cotija and salt provide sodium, which can be helpful when you’re eating low-carb.
• Lower carbs, big flavor: Swapping corn for low-carb vegetables keeps net carbs in check while maintaining the beloved street-corn texture.

What Not to Do

• Don’t overbake the chicken: Dry chicken equals bland results.Use a thermometer and pull at 165°F.
• Don’t skip the lime: The acid brightens the creamy sauce and balances the smoky heat.
• Don’t use sweetened mayo or yogurt: Check labels to avoid hidden sugars that can bump you out of keto.
• Don’t pile on watery veggies: If using zucchini, chop it finely and pat dry to prevent a watery bake.
• Don’t broil unattended: The dairy topping can scorch quickly; watch it closely.

Recipe Variations

• Thighs instead of breasts: Use boneless, skinless thighs for richer flavor and extra juiciness. Bake 22–26 minutes.
• Extra smoky: Add 1/2 teaspoon liquid smoke or double the smoked paprika.
• Milder heat: Use only chipotle powder and reduce to 1/2 teaspoon. Skip the Tajín garnish.
• Dairy-light version: Replace cream cheese with more mayo and sour cream, and use less shredded cheese on top.
• Grill-to-oven method: Sear chicken on a hot grill for 2 minutes per side for char, then top with sauce and finish in a 400°F oven until done.
• Tex-Mex twist: Add a handful of chopped pickled jalapeños and a sprinkle of crispy bacon before baking.
• Meal-prep bowls: Serve sliced chicken over cilantro-lime cauliflower rice with avocado and extra lime wedges.

FAQ

Is this recipe truly keto without corn?

Yes.

Traditional elote uses corn, but here we mimic the texture with finely chopped low-carb vegetables like cauliflower or zucchini. The creamy chipotle topping and cheese deliver the classic flavor while keeping net carbs low.

Can I make it ahead?

You can mix the chipotle topping up to 3 days ahead and store it chilled. Season the chicken and assemble right before baking, or assemble and refrigerate for up to 12 hours.

Add 2–3 extra minutes to the bake time if starting cold.

What’s the best cheese substitute for cotija?

Feta is the closest in salty tang and crumbly texture. You can also use grated Parmesan for a nutty finish if that’s what you have on hand.

How spicy is it?

Medium heat. Adjust by using fewer chipotle peppers, swapping to chipotle powder, or omitting Tajín.

For extra heat, add a minced fresh jalapeño to the topping.

Can I use bone-in chicken?

Yes, but adjust the baking time. Bone-in thighs typically take 30–35 minutes at 425°F. Add the creamy topping halfway through to prevent burning.

What sides go well with this?

Try cilantro-lime cauliflower rice, sautéed peppers and onions, a simple avocado-cucumber salad, or roasted broccoli.

Keep sides light to balance the creamy topping.

How do I prevent a watery sauce?

Pat the chicken dry, use softened cream cheese for a thicker base, and avoid watery vegetables or pat them dry before mixing. If needed, broil briefly to set the top.

In Conclusion

This Keto Mexican Street Corn Chicken Bake gives you everything you crave from elote—creamy, tangy, smoky, and a little spicy—while staying low-carb and weeknight easy. The chipotle crust keeps the chicken juicy and the finishing touches of cotija, cilantro, and lime make it pop.

Keep this one in your rotation for a satisfying, crowd-pleasing dinner that’s ready in under an hour and tastes like a treat every time.