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Corn Husk Baked Chicken with Corn, Avocado, Coriander and Lime Salad

November 18, 2018

Corn husks are a novel way to bake skinless chicken breasts, preventing them from drying out and allowing the spices to infuse while cooking.


(Serves 4)

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp turmeric

4 tbsp extra virgin olive oil

1 tsp + extra salt flakes

1/3 cup fresh coriander stalks & roots, finely chopped

4 skinless free-range chicken breasts

4 whole cobs corn (with husk)

2 cloves garlic, roughly chopped

1 tsp + extra dried chilli flakes (optional)

¼ cup lime or lemon juice

2 avocados, large diced

1 cup coriander leaves, to garnish

4 lime cheeks or wedges


  1. Preheat oven to 200˚ C.
  2. Rub the ground cumin, ground coriander, turmeric, 2 tbsp olive oil, chopped coriander stalks and roots and salt flakes evenly over the chicken breasts.
  3. Pull the husks away from the corn cobs, discard the silk but reserve the husks.
  4. Encase each chicken breast with 2 – 3 layers of the corn husks, fold the ends over and tie with cotton kitchen string to secure.
  5. Place on a baking tray, cover with aluminum foil and bake 20 minutes.
  6. Cut the kernels away from the cobs, heat the remaining 2 tbsp olive oil in a pan and gently fry with the garlic until caramelized and tender. Transfer to a bowl, season with a little salt and the chilli flakes and then pour over the lime juice.
  7. Turn the chicken parcels over, recover and bake another 10 minutes.
  8. Gently stir the avocado through the corn. Remove the string from the parcels and serve with the corn salad garnished with fresh coriander leaves, a little extra chilli and salt flakes and lime cheeks.

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