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Chicken Street Corn Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 75 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/chicken-street-corn-skillet-recipe/