This Chicken Street Corn Skillet combines tender chicken with the vibrant flavors of Mexican street corn, all cooked together in a single skillet for a hearty and delicious meal.
Why You’ll Love This Recipe
- One-Pan Meal: Simplifies cooking and cleanup by using just one skillet.
- Flavorful Combination: Merges juicy chicken with the creamy, spicy, and tangy elements of street corn.
- Versatile: Perfect for weeknight dinners, gatherings, or meal prepping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken breasts
- Corn kernels
- Cream cheese
- Mayonnaise
- Green chiles
- Garlic
- Green onions
- Butter
- Chili powder
- Sour cream
- Cotija cheese
- Lime wedges
- Cilantro
Directions
- Prepare the Chicken: Season and cook the chicken breasts until golden and fully cooked. Remove and set aside.
- Cook the Corn Mixture: In the same skillet, melt butter and sauté garlic until fragrant. Add corn, green chiles, and chili powder; cook until heated through.
- Combine Ingredients: Stir in cream cheese and mayonnaise until creamy. Return the chicken to the skillet, nestling it into the corn mixture.
- Garnish and Serve: Top with sour cream, Cotija cheese, green onions, cilantro, and lime wedges. Serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Protein Swap: Substitute chicken with shrimp or tofu for a different protein option.
- Spice Level: Adjust the heat by adding more chili powder or incorporating diced jalapeños.
- Cheese Options: Use feta cheese if Cotija is unavailable.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
FAQs
How can I make this dish dairy-free?
Replace dairy ingredients with plant-based alternatives like vegan cream cheese and mayonnaise.
Can I use canned corn instead of fresh?
Yes, drained canned corn works well in this recipe.
What can I serve alongside this skillet?
Pair it with a simple green salad or warm tortillas.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
How do I add more vegetables to this dish?
Incorporate bell peppers or zucchini when sautéing the corn mixture.
Can I make this dish ahead of time?
Prepare the components separately and combine them when ready to serve.
What other cheeses can I use?
Queso fresco or Monterey Jack are good alternatives.
How do I make it spicier?
Add diced jalapeños or a pinch of cayenne pepper.
Can I grill the corn instead?
Grilling the corn adds a smoky flavor; simply cut it off the cob before adding it to the skillet.
What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat for the best texture.
Conclusion
This Chicken Street Corn Skillet offers a delightful fusion of flavors in a convenient one-pan format. It’s versatile, easy to prepare, and sure to become a favorite in your meal rotation.
Print
Chicken Street Corn Skillet
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chicken Street Corn Skillet is a one-pan wonder, combining tender chicken with the bold, creamy, and spicy flavors of Mexican street corn. With Cotija cheese, chili powder, and fresh lime, this dish delivers restaurant-quality flavor in under 40 minutes. Perfect for weeknight dinners or meal prep, this easy skillet meal is sure to be a favorite!
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon chili powder
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ¼ cup sour cream
- ¼ cup Cotija cheese, crumbled
- 2 green onions, chopped
- 1 lime, cut into wedges
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
-
Cook the Chicken:
- Season the chicken breasts with salt, pepper, and a pinch of chili powder.
- Heat a large skillet over medium-high heat and melt 1 tablespoon of butter.
- Cook the chicken for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from the skillet and set aside.
-
Prepare the Corn Mixture:
- In the same skillet, melt the remaining tablespoon of butter.
- Add the minced garlic, corn, diced green chiles, and chili powder. Cook for 3-4 minutes until heated through.
-
Make it Creamy:
- Stir in the cream cheese and mayonnaise, mixing until smooth and creamy.
-
Combine & Serve:
- Return the cooked chicken to the skillet, nestling it into the corn mixture.
- Top with sour cream, Cotija cheese, green onions, cilantro, and fresh lime wedges.
- Serve hot and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over medium heat or microwave until heated through.
- Protein Variations: Swap the chicken for shrimp, tofu, or grilled steak.
- Cheese Alternatives: If Cotija cheese isn’t available, try feta or queso fresco.
- Extra Veggies: Add bell peppers or zucchini to the skillet for extra nutrition.
- Make it Spicier: Add diced jalapeños or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
