If you are craving a delightfully creamy, smoky, and fresh meal that brings the vibrant flavors of Mexican street food right to your kitchen, this Chicken Street Corn Skillet Recipe is just what you need. It’s a dazzling blend of tender chicken breasts nestled in a luscious, cheesy corn mixture infused with garlic, green chiles, and a hint of chili powder. Every bite bursts with the tang of lime and the salty goodness of Cotija cheese, making this skillet dish a guaranteed crowd-pleaser. Whether it’s a weeknight dinner or a casual get-together, this recipe is simple enough to whip up quickly but special enough to feel like a treat.
Ingredients You’ll Need
This dish shines because of its perfectly balanced, straightforward ingredients that each bring their own magic to the skillet. From juicy chicken breasts to creamy cheese and fresh lime, these essentials create layers of flavor and beautiful textures that make this recipe a winner.
- Chicken breasts: Boneless and skinless for easy cooking and a tender, juicy bite every time.
- Corn kernels: Fresh, canned, or frozen – use what you have for that signature sweet crunch.
- Butter: Adds rich, velvety depth to both the chicken and the corn mixture.
- Garlic: Minced for a savory punch that complements the sweetness of corn.
- Diced green chiles: Bring a mild heat and earthy flavor that brightens up the skillet.
- Chili powder: Enhances the smoky, spicy profile without overwhelming the other ingredients.
- Cream cheese: Softened to mix smoothly, creating the creamy base of the corn mixture.
- Mayonnaise: Adds extra creaminess and tang for richness.
- Sour cream: For a cool, tangy topping that balances the spices.
- Cotija cheese: Crumbled atop for a salty, crumbly Mexican cheese finish.
- Green onions: Chopped fresh to add a little crisp bite and vibrant color.
- Lime: Cut into wedges, ready for squeezing over to brighten the entire dish.
- Fresh cilantro: Chopped and sprinkled on top for a fresh herbal lift.
- Salt and pepper: Season to taste for perfect flavor harmony.
How to Make Chicken Street Corn Skillet Recipe
Step 1: Cook the Chicken
Begin by seasoning your boneless, skinless chicken breasts with salt, pepper, and a pinch of chili powder. This simple seasoning sets a flavorful foundation. Next, heat a large skillet over medium-high heat and melt a tablespoon of butter. Place the chicken in the skillet and cook for 5-6 minutes on each side until it develops a lovely golden crust and the internal temperature reaches 165°F. Once cooked, remove the chicken and let it rest while you prepare the corn mixture. This rest period allows the juices to redistribute, keeping your chicken juicy.
Step 2: Prepare the Corn Mixture
In the very same skillet, melt the remaining tablespoon of butter to capture all the savory flavors left behind. Add the minced garlic first, sautéing just until fragrant—this unlocks its rich aroma. Then toss in the corn kernels, diced green chiles, and chili powder. Cook everything together for 3-4 minutes, stirring occasionally to blend the flavors and warm the corn through. This step ensures your corn is bursting with spice and garlic goodness.
Step 3: Make it Creamy
Now comes the magic of turning that spiced corn into a silky, creamy base. Add the softened cream cheese and mayonnaise to the skillet, stirring steadily. With the heat gently melting the cream cheese, it combines effortlessly with the mayonnaise, wrapping the corn and chiles in a velvety sauce. This creamy contrast to the texture of the corn is what makes this Chicken Street Corn Skillet Recipe so irresistibly indulgent.
Step 4: Combine and Serve
Return your cooked chicken breasts back to the skillet, nestling them right into the luscious corn mixture. This allows the chicken to soak up some of the creamy sauce and stay warm until plated. Top the whole skillet with dollops of sour cream, sprinklings of crumbled Cotija cheese, fresh green onions, and chopped cilantro. Finally, serve each portion with a fresh lime wedge perfectly poised for squeezing. This vibrant presentation is not just beautiful but turns every bite into a fresh and flavor-packed experience.
How to Serve Chicken Street Corn Skillet Recipe
Garnishes
Simple garnishes elevate this dish to restaurant-quality at home. A generous spoonful of cool sour cream adds tang and creaminess. Crumbled Cotija cheese brings a salty, crumbly texture that contrasts the softness of the corn mixture beautifully. Sprinkle with freshly chopped green onions and cilantro for pops of color, crisp freshness, and an herbal brightness that awakens the palate. A wedge of lime on the side invites everyone to add a little citrus zing, balancing the richness perfectly.
Side Dishes
This dish stands wonderfully on its own, but pairing it with a few sides makes for a complete meal. A simple mixed green salad with a light vinaigrette can cut through the richness. Warm tortillas or crusty bread are excellent for scooping up every last bit of the creamy corn and chicken. For a heartier meal, serve alongside Spanish rice or black beans, which complement the southwestern flavors harmoniously.
Creative Ways to Present
To impress, try plating the chicken and corn mixture over a bed of cilantro lime rice for added texture and color. You can also serve the corn mixture and chicken as a filling in warm tortillas for soft tacos, making it perfect for casual gatherings or delicious lunch options. Another fun idea is to spoon the creamy corn mixture onto toasted baguette slices and top with shredded chicken for vibrant crostini starters. This Chicken Street Corn Skillet Recipe is wonderfully versatile, giving you options to suit any occasion!
Make Ahead and Storage
Storing Leftovers
After enjoying your skillet, place any leftovers in an airtight container and store them in the refrigerator. The creamy corn mixture tends to thicken as it chills, so it’s best eaten within 3 to 4 days for optimal flavor and texture. Refrigerated properly, the chicken remains tender, and the flavors meld nicely overnight, sometimes tasting even better the next day.
Freezing
If you want to save this Chicken Street Corn Skillet Recipe for longer, you can freeze it. Transfer cooled leftovers into a freezer-safe container or heavy-duty freezer bag. For best quality, consume within 2 months. Keep in mind that the texture of the corn and cream cheese mixture may change slightly after freezing, but the flavor will remain delicious.
Reheating
To reheat, thaw frozen leftovers overnight in the fridge if possible. Warm the skillet gently on the stovetop over medium-low heat, stirring occasionally to restore creaminess and prevent sticking. Alternatively, reheat individual portions in the microwave, adding a splash of milk or cream to loosen the sauce if it has thickened. Serve hot with fresh garnishes for the best experience.
FAQs
Can I use frozen corn for this Chicken Street Corn Skillet Recipe?
Absolutely! Frozen corn works wonderfully and is just as flavorful as fresh or canned. Just be sure to thaw it first and drain any excess water to prevent the skillet from becoming watery.
Is it possible to make this recipe spicy?
Definitely! Increase the amount of chili powder or add a pinch of cayenne pepper to the corn mixture. Alternatively, serve with jalapeño slices or a spicy salsa on the side for an extra kick.
Can I substitute the cream cheese and mayonnaise?
You can try using Greek yogurt in place of mayonnaise for a tangier flavor, and mascarpone in place of cream cheese for a creamier but slightly sweeter touch. However, the classic combo is hard to beat for authenticity.
What can I use instead of Cotija cheese?
If you can’t find Cotija cheese, feta is a great alternative due to its similar crumbly texture and salty taste, but avoid using cheeses that melt too much as the texture is integral to the dish.
Can this recipe be made dairy-free?
Yes, by swapping butter with olive oil, using dairy-free cream cheese alternatives, and substituting sour cream with coconut-based or almond-based alternatives, you can enjoy a tasty dairy-free version of this Chicken Street Corn Skillet Recipe.
Final Thoughts
This Chicken Street Corn Skillet Recipe is a vibrant, comforting dish that perfectly captures the spirit of Mexican street food with the convenience of a single skillet. It’s a recipe that’s fun to make, packed with flavor, and loved by everyone at the table. I can’t wait for you to try it and make it your new weeknight favorite. Get cooking, and enjoy every spoonful of this creamy, zesty delight!
Print
Chicken Street Corn Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Chicken Street Corn Skillet is a flavorful and creamy one-pan meal inspired by the popular Mexican street corn salad. Tender, seasoned chicken breasts are cooked to perfection in a skillet and combined with a spiced, creamy corn mixture enhanced with cream cheese, green chiles, and Cotija cheese. Topped with fresh green onions, cilantro, sour cream, and lime wedges, this dish offers a delicious blend of smoky, tangy, and savory flavors, perfect for a quick and satisfying dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon chili powder, divided
Corn Mixture
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
Toppings
- ¼ cup sour cream
- ¼ cup Cotija cheese, crumbled
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
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, reaching an internal temperature of 165°F. Remove the chicken 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 kernels, diced green chiles, and remaining chili powder. Cook for 3-4 minutes, stirring occasionally, until the mixture is heated through and fragrant.
- Make it Creamy: Stir in the softened cream cheese and mayonnaise into the corn mixture. Continue stirring until the cream cheese melts completely and the mixture becomes smooth and creamy.
- Combine & Serve: Return the cooked chicken breasts to the skillet, nestling them into the creamy corn mixture. Top with sour cream, crumbled Cotija cheese, chopped green onions, fresh cilantro, and lime wedges. Serve hot and enjoy!
Notes
- You can use fresh, frozen, or canned corn depending on availability and preference.
- For more heat, add extra green chiles or a dash of cayenne pepper.
- If cream cheese is too thick, soften it slightly in the microwave before mixing.
- Serve with warm tortillas or rice for a complete meal.
- Make sure not to overcook the chicken to keep it juicy and tender.
