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
Scale
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.
