Elote Chicken Meatballs with Chili Lime Sauce

A healthy, high-protein take on Mexican street corn in meatball form — quick, easy, and perfect for parties or meal prep.

Course Main Course

Cuisine Mexican

Keyword elote chicken meatballs, high protein dinner

Prep Time 15

Cook Time 20

Servings

Calories 360kcal

2 lbs Lean Ground Chicken Breast
1 Cup Roasted Corn Kernels (canned or frozen) I used DelMonte Canned Roasted Corn
1/2 Cup Crumbled Cojita Cheese
2 Tbl Chopped Cilantro
2 Tbl Finely Diced Jalapeno (Optional)
Juice of 1 Lime
2/3 Cup Plain Breadcrumbs (or crushed cornflakes)
1 Egg
1 Tsp Each of Garlic Powder, Onion Powder, Paprika, Chili Powder
Salt/Pepper to Taste

Preheat your oven to 400°F. Line a large baking sheet with parchment paper or spray with cooking spray.
In a large bowl, combine the ground chicken, roasted corn, cotija, cilantro, jalapeño, lime juice, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, chili powder, and salt and pepper. Mix gently until just combined—don’t overmix.
Roll into 1½-inch meatballs (you’ll get 20). Place them evenly on your baking sheet. Bake for 18–20 minutes, or until the meatballs are golden and cooked through (internal temp 165°F). Optional: broil for 1–2 minutes at the end for extra color.
Whisk all the sauce ingredients in a bowl until smooth and creamy. Taste and adjust seasoning or heat level.
Place meatballs on a platter. Drizzle generously with the chili lime sauce. Garnish with extra cotija, chopped cilantro, and a sprinkle of chili powder or Tajín. Serve with lime wedges on the side.
This makes 5 servings (including Crema Sauce) at 4 Meatballs per person. On WW, each serving is 4 WW Points. Enjoy!