Description
This Chicken Street Corn Skillet recipe combines tender, pan-seared chicken breasts with a creamy, flavorful corn mixture inspired by Mexican street corn. Enhanced with garlic, diced green chiles, chili powder, and finished with tangy sour cream, Cotija cheese, fresh green onions, cilantro, and lime wedges, this dish delivers a perfect balance of savory, spicy, and creamy elements in a quick and easy skillet meal.
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
- 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 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 breasts 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.
- 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. Cook for 3-4 minutes, stirring occasionally, 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 everything is smooth, creamy, and well combined.
- Combine & Serve: Return the cooked chicken breasts to the skillet, nestling them into the creamy corn mixture. Top the dish with dollops of sour cream, crumbled Cotija cheese, chopped green onions, fresh cilantro, and lime wedges on the side.
- Enjoy: Serve the skillet hot, squeezing lime over the top as desired for a fresh, zesty finish.
Notes
- Use fresh corn when in season for a sweeter and more vibrant flavor, canned or frozen corn works well too.
- For extra heat, add more chili powder or a pinch of cayenne pepper in the corn mixture.
- Ensure chicken is cooked to 165°F for food safety; use a meat thermometer if possible.
- If Cotija cheese is unavailable, feta cheese is a good substitute.
- This dish pairs well with warm tortillas or a side salad for a complete meal.
