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
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
- 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.
