If you’re craving a dish that bursts with bold, vibrant flavors and is as comforting as it is exciting, this Chicken Street Corn Skillet Recipe is absolutely for you. It takes the beloved flavors of Mexican street corn—creamy, tangy, cheesy, and just a touch spicy—and pairs them perfectly with juicy, tender chicken all cooked up in one pan. The result is a colorful, creamy skillet meal full of texture and freshness that’s quick enough for weeknights but impressive enough for any casual dinner gathering. Trust me, once you try this Chicken Street Corn Skillet Recipe, it will quickly move to the top of your go-to dishes for busy days and flavor-packed evenings alike.
Ingredients You’ll Need
Every ingredient in this Chicken Street Corn Skillet Recipe plays a starring role, contributing layers of flavor, creaminess, and a touch of zesty brightness that make the dish sing. These simple, approachable ingredients come together effortlessly to create a crowd-pleasing meal full of personality.
- Chicken breasts: Boneless and skinless, the perfect canvas for seasoning and quick cooking.
- Corn kernels: Choose fresh, canned, or frozen for a naturally sweet and crisp base.
- Butter: Adds rich flavor and helps to create a luscious sauce.
- Garlic: Minced fresh for that unmistakable savory punch.
- Diced green chiles: Bring a mild heat and depth that pairs beautifully with corn.
- Chili powder: A warm, smoky spice to tie the flavors together.
- Cream cheese: Provides creamy, tangy smoothness to the skillet.
- Mayonnaise: Enhances the texture and keeps everything luscious.
- Sour cream: A cooling, tangy topping to balance the heat.
- Cotija cheese: Crumbled for a salty, crumbly finish that’s iconic to street corn.
- Green onions: Fresh and mildly oniony for a crisp contrast.
- Lime wedges: To squeeze over for that hit of bright acidity.
- Fresh cilantro: Adds herbaceous notes and vibrant color.
- Salt and pepper: Simply to taste and bring all the flavors together.
How to Make Chicken Street Corn Skillet Recipe
Step 1: Cook the Chicken
Begin by seasoning your chicken breasts generously with salt, pepper, and a pinch of chili powder to awaken those Mexican-inspired flavors right from the start. Heat a large skillet over medium-high heat and melt a tablespoon of butter, which will help give the chicken a golden, flavorful crust. Cook each breast for about 5 to 6 minutes per side, or until the chicken reaches an internal temperature of 165°F and is juicy and cooked through. Once done, remove the chicken from the skillet and set it aside to rest—this step keeps the chicken tender while you prepare the rest of the dish.
Step 2: Prepare the Corn Mixture
Using the same skillet (no need to dirty another pan!), melt the remaining tablespoon of butter over medium heat. Toss in your minced garlic, corn kernels, diced green chiles, and a sprinkle of chili powder. As everything cooks, you’ll notice the kitchen filling with delicious, warm aromas. Stir frequently and cook for about 3 to 4 minutes, giving the corn a chance to get tender and the flavors to meld together beautifully.
Step 3: Make it Creamy
Now comes the best part—adding the cream cheese and mayonnaise. Stir these into the skillet until melting smooth and combining into a luscious, creamy sauce that coats every kernel and chile bite. This creamy base is what turns simple corn into that beloved street corn-inspired masterpiece right in your skillet.
Step 4: Combine and Serve
Return your rested chicken breasts to the skillet, nestling them gently into the creamy corn mixture. Let them warm together for a minute or two to marry the flavors. Then, generously top everything with dollops of sour cream, crumbled Cotija cheese, chopped green onions, and fresh cilantro. Finally, serve with lime wedges on the side that your guests can squeeze over to brighten every bite with zesty finish. Your Chicken Street Corn Skillet Recipe is now ready to delight your taste buds.
How to Serve Chicken Street Corn Skillet Recipe
Garnishes
The garnish stage is where this Chicken Street Corn Skillet Recipe really shines. The crumbled Cotija cheese adds a salty, crumbly texture that contrasts beautifully with the creamy corn sauce. The chopped green onions bring a fresh pop of color and mild bite, while the fresh cilantro lends herbaceous brightness. And don’t forget those lime wedges! A quick squeeze adds a perfect balance of acidity to cut through richness and bring everything to life on your palate.
Side Dishes
Although this recipe perfectly stands alone, pairing it with simple side dishes can elevate your meal. Consider a crisp green salad tossed with a light vinaigrette to refresh the palate or some warm, fluffy rice to soak up every bit of the creamy skillet sauce. For a Tex-Mex twist, grilled tortillas or refried beans are fantastic companions that complement the flavors while adding extra heartiness.
Creative Ways to Present
Want to impress your family or dinner guests? Try serving this Chicken Street Corn Skillet Recipe in individual cast iron skillets for rustic charm. Alternatively, layer the skillet mixture over toasted country bread for a hearty open-faced sandwich or stuff it into warm flour tortillas to create mouthwatering street corn tacos with chicken. No matter how you present it, the lively flavors and textures will take center stage and make every bite memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Street Corn Skillet Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be sure to keep the lime wedges separate to maintain their freshness. Before reheating, give it a quick stir to reincorporate any separated creaminess.
Freezing
This dish freezes well, making it a great option for meal prepping. Allow the skillet to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. When you want a quick meal, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through.
Reheating
To reheat your Chicken Street Corn Skillet Recipe without drying it out, warm it slowly on medium-low heat on the stovetop, stirring occasionally to redistribute the sauce and keep the chicken moist. You can also use a microwave on medium power, adding a splash of water or a little extra sour cream if needed to refresh the creaminess.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works beautifully in this Chicken Street Corn Skillet Recipe. Just make sure to thaw and drain it well before cooking so it doesn’t add extra moisture to the dish.
What can I substitute for Cotija cheese?
If you can’t find Cotija, feta cheese is a good stand-in because of its crumbly texture and salty tang, though the flavor will be slightly different. Parmesan can also work in a pinch but use sparingly.
Is this recipe very spicy?
This Chicken Street Corn Skillet Recipe has a mild, approachable heat thanks to the green chiles and chili powder. If you prefer more spice, feel free to add extra chili powder or a pinch of cayenne. For less heat, simply reduce or omit the chili powder.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs will add richer flavor and stay juicy, which pairs wonderfully with the creamy corn mixture. Just adjust cooking time accordingly, as thighs may take a bit longer to cook through.
How can I make this recipe vegetarian?
To turn this into a vegetarian dish, skip the chicken and add extra corn or some sautéed bell peppers and zucchini. You could also add black beans or plant-based protein for a filling, meat-free version.
Final Thoughts
I can’t recommend this Chicken Street Corn Skillet Recipe enough if you want a meal that’s bursting with flavor but comes together with such ease. It’s the perfect blend of creamy, spicy, tangy, and fresh—everything you love about street corn with the hearty addition of chicken to satisfy your hunger. Whether you’re cooking for family, friends, or just yourself, this skillet is sure to become a favorite to make again and again. Give it a try and watch how quickly it disappears off the plate!
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-inspired
Description
This Chicken Street Corn Skillet is a flavorful and creamy one-pan meal inspired by the popular Mexican street corn. Tender, seasoned chicken breasts are cooked to perfection in a skillet, then combined with a creamy mixture of corn, green chiles, cream cheese, mayonnaise, and spices. Topped with tangy sour cream, crumbly Cotija cheese, fresh green onions, cilantro, and lime wedges, this dish delivers a savory and satisfying experience in just 40 minutes, perfect for a quick weeknight dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 teaspoon chili powder (divided use)
- 1 tablespoon butter
Corn Mixture
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon chili powder (remaining from 1 tsp 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 the chili powder. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add the chicken breasts and cook for 5-6 minutes per side until they are golden brown and reach an internal temperature of 165°F (74°C). Once cooked, 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 the rest of the chili powder. Cook for 3-4 minutes, stirring occasionally, until the corn is heated through and the mixture is fragrant.
- Make it Creamy: Stir in the softened cream cheese and mayonnaise into the corn mixture. Continue to stir until the cream cheese is fully melted and the mixture becomes smooth and creamy.
- Combine & Serve: Return the cooked chicken breasts back to the skillet, nestling them into the creamy corn mixture to warm through for about a minute. Remove from heat.
- Add Toppings & Serve: Top the chicken and corn with dollops of sour cream, crumbled Cotija cheese, chopped green onions, and fresh cilantro. Serve with lime wedges on the side to squeeze over the dish. Enjoy this flavorful skillet meal hot.
Notes
- For best results, use fresh corn when in season, but canned or frozen corn works well too.
- You can substitute Cotija cheese with feta cheese if Cotija is unavailable.
- Adjust the chili powder amount based on your preferred spice level.
- This dish can be prepared ahead; reheat gently on the stovetop before serving.
- To make it lower fat, use light cream cheese and mayonnaise, and reduce the butter by half.
