Description
This recipe delivers the vibrant flavors of Mexican street corn (elote) in a tender, slow-cooked chicken dish. It’s a flavorful and easy meal perfect for a weeknight dinner.
Ingredients
- 1.5 kg (3.3 lb) chicken thighs, skin on
- 2 tbsp (30 ml) vegetable oil
- 1 large red onion, ≈150 g (5 oz)
- 1 red bell pepper, ≈150 g (5 oz)
- 4 cloves garlic, ≈12 g (0.4 oz)
- 2 cups (300 g) corn kernels
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) lime zest
- 2 tsp (10 g) chili powder
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 tsp (6 g) kosher salt
- ½ tsp (3 g) black pepper
- ½ cup (120 g) Greek yogurt
- ¼ cup (60 g) mayonnaise
- 2 tbsp (30 g) nutritional yeast
- 2 tbsp (30 ml) water
- ¼ cup (15 g) cilantro, chopped
- Lime wedges & cilantro for garnish
Instructions
- Prepare Chicken: Pat chicken dry and season with salt and pepper.
- Sear Chicken: Sear chicken skin-side down for 3-4 minutes per side, then transfer to slow cooker.
- Sauté Vegetables: Sauté onion and bell pepper, then add garlic, corn, chili powder, paprika, and cumin; cook for 2 minutes.
- Combine & Slow Cook: Pour vegetable mixture over chicken, add lime juice and zest, and cook on Low for 6-8 hours or High for 3-4 hours.
- Prepare Crema: Whisk together yogurt, mayonnaise, nutritional yeast, water, and lime juice.
- Crisp Skin (Optional): Broil chicken skin-side up for 3-4 minutes.
- Combine & Serve: Return chicken to slow cooker, coat with crema, and rest for 5 minutes.
- Plate & Garnish: Serve with crema, cilantro, and lime wedges.
Notes
For extra crispy skin, ensure the chicken is completely dry before searing and consider broiling at the end. Adjust spice levels to your preference.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 150 mg