Mexican Street Corn Chicken Drumsticks
JoyOuceKitchen
Drumsticks with Mexican Street Corn are stunning family appetizer. Baked in the oven until crispy, drizzled with a creamy, mayonnaise, lime juice and sprinkled with roast sweet corn kernels, the rich Mexican flavor spice up your favorite grilled drumsticks.
Ingredients
Drumsticks
- 2 lbs chicken drumsticks
- 1 tbsp cooking oil
- 1 teaspoon chipotle powder
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon salt
Sauce
- ¼ cup fresh cream
- ¼ cup mayonnaise
- 1 tbsp lime zest
- 1 tbsp lime juice
- ¼ teaspoon salt
- ½ teaspoon chipotle powder
- ¼ teaspoon smoked paprika
- 1 tablespoon cotija cheese crumbled
- ¼ teaspoon fresh ground black pepper
Ganish
- ½ cup Sysco Classic frozen roasted sweet corn kernels
- 2 cloves garlic minced
- ¼ cup fresh cilantro chopped
Practice
step 1Place drumsticks in a single layer on a wire cooling rack. Place the rack in a baking sheet and take the sheet in the refrigerator to fully dry the drumsticks for 2-3 hours.
step 2Preheat the oven to 425℉.
step 3Pat the moisture on the drumsticks dry with kitchen paper. Brush chicken drumsticks with cooking oil and season with chipotle powder, salt, and black pepper.
step 4Put the drumsticks on the grill and bake in the oven for about 40 mins. Turning after 25 mins, then turning again after 35 mins.
step 5Meanwhile, make the sauce. In a medium bowl, combine cream, mayonnaise, lime zest, lime juice, cheese, paprika, salt, and black pepper; stir to combine, then transfer to a squeeze bottle.
step 6When the internal temperature of the drumsticks reaches 165℉, stop baking. Take out the drumsticks and put them on a plate.
step 7Squeeze the prepared sauce over each drumstick and sprinkle with garlic, sweet corn and cilantro. Enjoy.