Chili-Lime Drumsticks with Elote Corn Salad
In the UK: Chilli-Lime Drumsticks with Charred Sweetcorn Salad
- 30 mintotal time
- $1.70£1.78a serving
- 699747calories
- 4345 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp-skinned drumsticks rubbed with mild chili, oregano, garlic and lime, with a creamy charred corn salad.
Ingredients
Serves 4.
- 1.75 lb chicken drumsticks, about 8
- 2 limes
- 2¾ cups frozen corn
- 2 oz mayonnaise
- ¼ red onion, finely chopped
- ½ bunch cilantro, chopped
- 8 corn tortillas
- 2 tsp chili powder (mild blend)
- ½ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg, mustard. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Pat the drumsticks really dry (dry skin is what crisps) and toss with the chili powder (keep back a pinch for the salad), dried oregano, garlic powder, brown sugar, the grated zest of 1 lime, 1 tablespoon of the vegetable oil and 1 teaspoon of salt. Wash your hands, board and knife before preparing anything eaten raw.
- Using tongs, cook the drumsticks in a single layer for 22–25 minutes, turning halfway, until the skin is crisp and the chicken is cooked through with no pink near the bone (165°F).
- Meanwhile, heat the rest of the oil in a large frying pan on high heat and cook the corn for 6–8 minutes, stirring only now and then, until steaming hot and charred in places. Leave to cool for 2 minutes.
- Toss the charred kernels with the mayonnaise, the juice of the zested lime, the red onion, half the cilantro, the reserved pinch of spice and a pinch of salt.
- Warm the corn tortillas in a dry frying pan or the microwave. Wash the tongs before using them to serve. Serve the drumsticks with the salad and tortillas, scattered with the rest of the herbs, and the second lime in wedges.
Leftovers: Cooked drumsticks keep in the fridge for 2 days; eat cold or reheat until piping hot. The salad keeps for 1 day.
Ingredients
Serves 4.
- 800 g chicken drumsticks, about 8
- 2 limes
- 400 g frozen sweetcorn
- 60 g mayonnaise
- ¼ red onion, finely chopped
- ½ bunch coriander, chopped
- 8 corn tortillas
- 2 tsp mild chilli powder
- ½ tsp dried oregano
- ½ tsp garlic granules
- 1 tsp soft brown sugar
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg, mustard. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 200°C. Pat the drumsticks really dry (dry skin is what crisps) and toss with the chilli powder (keep back a pinch for the salad), dried oregano, garlic granules, soft brown sugar, the grated zest of 1 lime, 1 tablespoon of the vegetable oil and 1 teaspoon of salt. Wash your hands, board and knife before preparing anything eaten raw.
- Using tongs, cook the drumsticks in a single layer for 22–25 minutes, turning halfway, until the skin is crisp and the chicken is cooked through with no pink near the bone (74°C).
- Meanwhile, heat the rest of the oil in a large frying pan on high heat and cook the sweetcorn for 6–8 minutes, stirring only now and then, until steaming hot and charred in places. Leave to cool for 2 minutes.
- Toss the charred kernels with the mayonnaise, the juice of the zested lime, the red onion, half the coriander, the reserved pinch of spice and a pinch of salt.
- Warm the corn tortillas in a dry frying pan or the microwave. Wash the tongs before using them to serve. Serve the drumsticks with the salad and tortillas, scattered with the rest of the herbs, and the second lime in wedges.
Leftovers: Cooked drumsticks keep in the fridge for 2 days; eat cold or reheat until piping hot. The salad keeps for 1 day.
Nutrition per serving
| Calories | 699 |
|---|---|
| Protein | 43 g |
| Carbohydrate | 48 g |
| Fat | 39 g |
| Fiber | 7 g |
| Sodium | 375 mg |
| Calories | 747 |
|---|---|
| Protein | 45 g |
| Carbohydrate | 33 g |
| Fat | 49 g |
| Fibre | 7 g |
| Sodium | 240 mg |
Worked out from the ingredients, 411 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.70 a serving in the US (range $1.30–$2.25) and £1.78 in the UK (range £1.36–£2.35). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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