Sheet Pan Street Corn Chicken Thighs

Instructions

1. 1

   Heat the oven to 425°F. Season the chicken with chili powder, paprika, salt and 1 tbsp oil.

2. 2

   Toss the corn (no need to thaw) with the remaining oil and salt. Spread the chicken and corn on a sheet pan.

3. 3

   Roast 20-25 minutes, until the chicken reaches 175°F and the corn is lightly charred at the edges. Broil 2 minutes for extra char.

4. 4

   Stir the mayo with juice of 1 lime. Toss the hot corn with the lime mayo, crumbled cotija, chopped cilantro and sliced jalapeño (leave jalapeño off for kids).

5. 5

   Serve the chicken over the street corn with lime wedges.