If you’re craving a dish that brings together vibrant flavors, creamy textures, and a dash of spice, look no further than this Chicken Street Corn Skillet Recipe. It’s a delightful fusion of tender, well-seasoned chicken paired with a luscious, cheesy street corn-inspired topping that bursts with fresh lime and cilantro. The marriage of savory and slightly tangy flavors will have you coming back for seconds—and trust me, this is the kind of meal that feels like a celebration on your plate.
Ingredients You’ll Need
Getting the ingredients ready for this Chicken Street Corn Skillet Recipe is a breeze. Each component is thoughtfully chosen to create the perfect harmony of flavors and textures, from the rich creaminess of the cheese to the bright punch of fresh lime and cilantro.
- 2 boneless, skinless chicken breasts: The star protein that stays juicy and tender when cooked just right.
- 2 cups corn kernels (fresh, canned, or frozen): Adds sweet crunch and that unmistakable street corn feel.
- 2 tablespoons butter: For sizzling the chicken and softening garlic, lending a rich base.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and depth.
- 1 can (4 oz) diced green chiles: Brings subtle heat and a smoky edge without overpowering.
- 1 teaspoon chili powder: A gentle kick to awaken the palate.
- 3 ounces cream cheese, softened: Creates the smooth, creamy backdrop that ties all flavors together.
- 2 tablespoons mayonnaise: Adds silky moisture and richness to the corn mixture.
- ¼ cup sour cream: For dolloping on top and delivering a tangy finish.
- ¼ cup Cotija cheese, crumbled: The perfect authentic Mexican cheese to sprinkle over and boost flavor.
- 2 green onions, chopped: For a fresh, mild onion crunch.
- 1 lime, cut into wedges: Essential to brighten and balance each bite.
- 2 tablespoons fresh cilantro, chopped: Adds herbaceous freshness that makes the dish sing.
- Salt and pepper, to taste: The simplest seasoning that brings it all together.
How to Make Chicken Street Corn Skillet Recipe
Step 1: Cook the Chicken
Start by seasoning your chicken breasts generously with salt, pepper, and a pinch of chili powder for that first layer of flavor. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Lay your chicken in the pan and cook for about 5 to 6 minutes on each side until they develop a beautiful golden crust and reach an internal temperature of 165°F. Once cooked, remove the chicken and set it aside to rest while you prepare the magic that’s about to happen with the corn.
Step 2: Prepare the Corn Mixture
In the same skillet, melt the remaining tablespoon of butter to capture all those chicken-drippings flavors. Toss in the minced garlic, allowing its scent to fill the kitchen. Then add your corn kernels, diced green chiles, and sprinkle chili powder over everything. Cook this vibrant mix for 3 to 4 minutes, just until the corn is heated through and perfectly tender but still fresh and bright.
Step 3: Make it Creamy
This is where the Chicken Street Corn Skillet Recipe really comes alive. Soften the cream cheese and stir it into the corn mixture along with the mayonnaise, blending until you achieve a silky, creamy texture that envelops the corn and chiles. This luscious base is exactly what makes this skillet irresistible.
Step 4: Combine & Serve
Return your perfectly cooked chicken breasts to the skillet, nestling them gently into that cheesy corn mixture. Give the dish a final flourish by topping it with sour cream, crumbled Cotija cheese, chopped green onions, fresh cilantro, and lime wedges ready to be squeezed over every bite. Serve it piping hot and savor each mouthful packed with flavor and comfort.
How to Serve Chicken Street Corn Skillet Recipe
Garnishes
Garnishing is where you can get playful with the Chicken Street Corn Skillet Recipe. Add extra Cotija cheese for more salty tang, scatter some sliced radishes for crunch and color, or drizzle a little chipotle mayo for smoky heat. Don’t forget the lime wedges; a squeeze immediately elevates every bite with vibrant zest.
Side Dishes
This skillet creation pairs beautifully with light, fresh sides like a crisp green salad or charred vegetables. For heartier options, a side of warm tortillas or fluffy Mexican rice fits right in and turns it into a full-on fiesta on your plate.
Creative Ways to Present
For a fun twist, transfer the whole skillet to the table and let everyone help themselves. Or serve your chicken sliced atop a bed of the creamy corn, drizzling extra sauce over the top for a restaurant-style presentation. You could also turn leftovers into filling for tacos or quesadillas—so versatile!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers of the Chicken Street Corn Skillet Recipe into an airtight container and refrigerate. It should keep well for up to 3 days, allowing you to enjoy that delicious street corn comfort any time you want a quick meal.
Freezing
If you want to freeze it, scoop the mixture into a freezer-safe container. Keep in mind the texture of the cream cheese might shift slightly after freezing, but the flavors will stay just as vibrant. Use within 2 months for the best taste.
Reheating
Reheat gently on the stovetop in a skillet over medium heat or in the microwave, stirring occasionally to keep it creamy and avoid drying it out. Adding a small splash of milk or cream can help restore that fresh creamy texture perfectly.
FAQs
Can I use frozen corn for the Chicken Street Corn Skillet Recipe?
Absolutely! Frozen corn works just as well as fresh or canned. Just thaw it beforehand to avoid extra liquid in the skillet, which helps maintain that perfect texture.
What can I substitute for Cotija cheese?
If you don’t have Cotija, try feta or queso fresco for a similar salty, crumbly texture and tangy flavor that complements the creamy corn beautifully.
Is this recipe spicy?
This Chicken Street Corn Skillet Recipe has just a mild kick from the green chiles and chili powder, making it approachable for most palates. You can always adjust the heat by adding more chili powder or a pinch of cayenne if you like it hotter.
Can I make this recipe vegetarian?
Sure thing! Skip the chicken and bulk it up with extra corn or add grilled vegetables like zucchini and bell peppers. The creamy, cheesy street corn base is delicious enough to shine on its own.
How do I know when the chicken is perfectly cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F. The chicken should be golden brown outside but juicy and tender inside, which is key for this skillet to be spectacular.
Final Thoughts
This Chicken Street Corn Skillet Recipe quickly became one of my absolute favorites because it’s as comforting as it is bursting with flavor. It layers simple ingredients with big personality in every bite. If you’re looking for a recipe that’s easy enough for weeknights, yet impressive enough to serve guests, this is a must-try. Gather your ingredients, heat up your skillet, and get ready to fall in love with every creamy, zesty spoonful!
Print
Chicken Street Corn Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican Inspired
Description
This flavorful Chicken Street Corn Skillet combines tender, seasoned chicken breasts with a creamy, spicy corn mixture inspired by classic street corn. Enhanced with garlic, green chiles, Cotija cheese, and fresh herbs, this dish serves as a comforting and vibrant meal perfect for weeknight dinners or casual gatherings.
Ingredients
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
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
Toppings & Garnish
- 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 prepares the chicken with a balanced, spicy flavor that complements the creamy corn mixture.
- Heat the Skillet and Melt Butter: Place a large skillet over medium-high heat and melt 1 tablespoon of butter until hot and bubbly, preparing the pan for cooking the chicken.
- Cook the Chicken: Add the seasoned chicken breasts to the skillet. Cook for 5-6 minutes on each side until both sides are golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to keep warm.
- 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 remaining pinch of chili powder. Sauté for 3-4 minutes until the mixture is heated through and fragrant.
- Make it Creamy: Stir in the softened cream cheese and mayonnaise into the corn mixture. Mix thoroughly until the mixture becomes smooth, creamy, and well combined.
- Combine and Warm: Return the cooked chicken breasts to the skillet, nestling them into the creamy corn mixture to reheat and allow the flavors to meld for 1-2 minutes.
- Garnish and Serve: Remove from heat and top with dollops of sour cream, crumbled Cotija cheese, chopped green onions, fresh cilantro, and lime wedges on the side for squeezing over. Serve immediately while hot and enjoy!
Notes
- Use fresh corn for the best texture, but canned or frozen corn works well in a pinch.
- If you prefer extra heat, add diced jalapeños or more chili powder.
- For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- Ensure chicken is cooked through by using a meat thermometer to reach an internal temperature of 165°F.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
