Description
This Chicken Street Corn Skillet is a flavorful one-pan dish inspired by the classic Mexican street corn, combining tender pan-seared chicken breasts with a creamy, spicy corn mixture loaded with fresh ingredients like Cotija cheese, green chiles, and cilantro. Perfect for a quick and satisfying dinner in about 40 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon chili powder (divided)
- 2 tablespoons butter (divided)
Corn Mixture
- 2 cups corn kernels (fresh, canned, or frozen)
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon chili powder (used above, total)
- 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 evenly with salt, pepper, and a pinch of chili powder. This will add a subtle heat and flavor to the meat.
- Heat the Skillet: Place a large skillet over medium-high heat and melt 1 tablespoon of butter until sizzling and melted.
- Cook Chicken Thoroughly: Add the chicken breasts to the hot skillet, cooking for 5-6 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F. Then remove the chicken from the skillet and set aside to rest.
- Prepare the Corn Mixture: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic, corn kernels, diced green chiles, and chili powder to the skillet. Cook, stirring occasionally, for 3-4 minutes until the corn is heated through and fragrant.
- Create Creamy Sauce: Stir in the softened cream cheese and mayonnaise to the corn mixture. Mix well until everything is combined smoothly and the sauce is creamy and coats the corn evenly.
- Combine Chicken and Corn: Return the cooked chicken breasts to the skillet, nestling them into the creamy corn mixture to allow the flavors to meld.
- Add Toppings and Finish: Spoon the sour cream onto the skillet, sprinkle with crumbled Cotija cheese, chopped green onions, and fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.
- Serve: Serve the skillet hot as a delicious and hearty meal inspired by Mexican street corn flavors. Enjoy!
Notes
- You can use fresh, canned, or frozen corn kernels based on your preference or availability.
- Adjust the chili powder quantity to your desired spice level, or omit if you prefer a milder dish.
- For extra smoky flavor, consider adding a pinch of smoked paprika along with chili powder.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop.
- Substitute Greek yogurt for sour cream for a lighter topping option.
