All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
At the risk of sounding corny and cheesy, this creamy elotes gratin is really our favorite thing coming out of our test kitchen in some time. Did you think we would have a dumb joke here? Puh, you hardly know us at all. Who could joke about rich creamy corn and cheese, baked together to perfection, sending your taste buds into ecstasy? And it's no joking manner the way those bites meld perfectly with the succulent chicken. Do you still want jokes? Why are teddy bears never hungry? Because they're stuffed! See, corny and cheesy, like you wanted.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
Small Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Cut lime into wedges.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. When chicken is cooked with bones in and skin on, it tends to retain more juiciness and flavor.
Cook the Chicken
Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan, skin-side down, and season with half the seasoning blend. Sear undisturbed until golden brown, 2-3 minutes.
Flip chicken, and season with remaining seasoning blend. Place pan in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
While chicken roasts, start gratin.
Start the Gratin
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onions and corn to hot pan. Stir occasionally until onions are lightly charred, 3-5 minutes.
Add cream and bring to a simmer. Once simmering, stir in half the cheese (reserve remaining for topping) until combined.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Gratin
Transfer corn mixture to prepared casserole dish. Top with crispy jalapeños (to taste) and remaining cheese. Place casserole dish on prepared baking sheet to catch any drips.
Bake until cheese begins to bubble, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, squeezing lime wedges over chicken and gratin (to taste). Serve gratin on the plate or in a ramekin. Bon appétit!
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