Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Street Corn Chicken Sweet Potatoes with Hot Honey Lime

Street Corn Chicken Sweet Potatoes with Hot Honey Lime

  • Author: Freya Allen
  • Total Time: 60 minutes
  • Yield: 4 servings 1x

Description

Street Corn Chicken Sweet Potatoes — baked sweet potatoes piled high with charred corn, shredded chicken, jalapeño, hot honey lime, and a tangy lime-cottage crema. This high-protein, flavor-packed meal brings Mexican street corn vibes to weeknight dinner with bright citrus, smoky chili, and a creamy finish. Perfect for meal prep, family dinners, or a food-truck-style plate at home.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 2 cups cooked, shredded chicken (rotisserie or poached)
  • 1 cup corn (fresh or frozen), charred
  • 1 small red onion, diced
  • 1 jalapeño, diced (seeded for milder heat)
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 1 tablespoon honey
  • Pinch of chili flakes
  • Juice of 1 lime (for hot honey)
  • 1/2 cup cottage cheese
  • Juice of 1/2 lime (for crema)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Optional add-ins:
  • Crumbled cotija or feta
  • Diced avocado or tomato
  • Black beans or chickpeas
  • Smoked paprika or chipotle powder

Instructions

  1. Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake directly on a sheet for 45–55 minutes (or air fry at 390°F for 35–40 minutes) until tender.
  2. While potatoes roast, char the corn: heat a dry skillet over medium-high heat, add corn, and let it brown without stirring for 2–3 minutes; stir and repeat until nicely charred.
  3. In the same skillet, add shredded chicken, charred corn, diced red onion, jalapeño, chili powder, salt and pepper. Warm and toss until combined and slightly caramelized.
  4. Blend the lime crema: in a blender combine 1/2 cup cottage cheese with juice of 1/2 lime; blend until smooth and pourable. Add a teaspoon of water if needed.
  5. Make the hot honey lime: whisk 1 tablespoon honey with a pinch of chili flakes and juice of 1 lime; taste and adjust heat or sweetness.
  6. When potatoes are done, slice open lengthwise and fluff the centers with a fork. Spoon the warm street corn chicken mixture into each potato.
  7. Drizzle hot honey lime over each stuffed potato, then add a generous drizzle of lime cottage cheese crema. Garnish with chopped cilantro and serve with lime wedges.

Notes

  • Use rotisserie chicken to save time — it soaks up flavors quickly.
  • If cottage cheese is grainy, blend longer or add a teaspoon of olive oil for silkiness.
  • Keep crema and honey drizzle separate for leftovers to preserve texture.
  • To make dairy-free, substitute blended cashews or dairy-free yogurt for the crema.
  • Bake potatoes a day ahead and reheat in oven or air fryer for best texture.
  • Prep Time: 10 minutes
  • Cook Time: 45-55 minutes (bake)
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 stuffed sweet potato
  • Calories: 420
  • Sugar: 10 g
  • Sodium: 420 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 8 g
  • Protein: 32 g
  • Cholesterol: 70 mg

Keywords: Street Corn Chicken Sweet Potatoes, street corn sweet potatoes, stuffed sweet potatoes, hot honey lime, elote style sweet potatoes

Did you make this recipe?

Share a photo and tag us on Facebook!

Find it online: https://www.skinytaste.net/street-corn-chicken-sweet-potatoes-with-hot-honey-lime/