Chicken Street Corn Skillet Recipe
Say hello to the weeknight hero you didn’t even know you were missing: Chicken Street Corn Skillet. This vibrant skillet dinner is bursting with smoky chicken, sweet-charred corn, and a creamy, tangy street corn sauce — all in one pan! It’s the kind of dish that makes everyone race to the table, fork in hand, eager for a second helping. You get all the flavors of your favorite Mexican street corn (elote) tossed with juicy, spiced chicken in a quick, family-friendly meal you’ll want on regular repeat.
Ingredients You’ll Need
One of the many perks of Chicken Street Corn Skillet is how easily it comes together with just a few everyday ingredients, while each component works hard to deliver big flavor. Here’s what you’ll need and why it matters.
- Chicken breasts: Tender, boneless, skinless pieces soak up all the bold seasonings and cook in minutes.
- Olive oil: Adds richness and helps create that beautiful, golden sear on the chicken.
- Chili powder: Lends a smoky, gently spicy backbone that pulls everything together.
- Smoked paprika: Essential for a deep, slightly woodsy flavor that mimics grilling vibes.
- Garlic powder: For a punch of savory goodness in every bite.
- Onion powder: Balances flavors and complements the sweet corn perfectly.
- Salt: Necessary to bring out all the fresh and spicy notes.
- Black pepper: Adds gentle heat and balance.
- Corn kernels: Sweet, juicy, and a bit charred — use fresh, canned, or thawed frozen for convenience.
- Mayonnaise: Makes the creamy sauce that hugs every kernel and chicken piece (don’t skip this — it’s street corn magic!).
- Sour cream: Adds tanginess and lightens things up with a little zip.
- Cotija cheese: Salty, crumbly, and totally crave-worthy; what makes street corn sing!
- Lime juice: For freshness and acidity that cuts right through the richness.
- Chopped fresh cilantro: A burst of color and herby finish for that authentic flair.
- Lime wedges: To serve; extra squeeze of citrus at the very end = flavor fireworks.
How to Make Chicken Street Corn Skillet
Step 1: Sear the Chicken
Start by heating olive oil in a big skillet over medium-high heat. Add your bite-sized chicken pieces, then sprinkle over the chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Give everything a good toss so each piece is well coated. Cook for 6 to 8 minutes, stirring now and then — you want the chicken to be cooked through and get a lovely golden crust on the outside. The spices will make your kitchen smell incredible right from the start.
Step 2: Add the Corn
Once the chicken is nicely browned, toss in your corn kernels. Let the corn sit undisturbed for a minute or two so it gets a little char and caramelization, then stir and cook for another couple minutes. This step is where the magic of sweet, smoky, and savory flavors really comes together, and those browned bits at the bottom become pure gold!
Step 3: Make It Creamy
With the heat on low, swirl in the mayonnaise, sour cream, and half of your cotija cheese. Stir it all around until every morsel is coated in that dreamy sauce. It just takes 1 or 2 minutes to get everything extra creamy and melty — you want it fully combined, but don’t overcook or you’ll lose that luscious texture.
Step 4: Add Freshness
Take the skillet off the heat, then squeeze in the juice of a lime and fold in the chopped cilantro. The heat will draw out their flavors without wilting anything. This one-two punch brings brightness and the signature finish that makes this Chicken Street Corn Skillet taste just like a backyard fiesta.
Step 5: Finish and Serve
Sprinkle the rest of the cotija cheese over the top (gotta have that salty-savory pop!), and set out a few lime wedges on the side. Dish up straight from the skillet for maximum family-style fun.
How to Serve Chicken Street Corn Skillet
Garnishes
Sprinkle generously with extra cotija cheese, more chopped cilantro, and a dusting of chili powder for a little drama at the table. Fresh lime wedges are a must for squeezing over each plate, and if you want some heat, a few rings of fresh jalapeño do the trick beautifully.
Side Dishes
Chicken Street Corn Skillet is hearty on its own, but it’s also fantastic with fluffy white rice, warm corn tortillas for scooping, or even alongside a simple black bean salad. Sometimes, I serve it with a crispy green salad dressed in lime vinaigrette to keep things fresh and vibrant.
Creative Ways to Present
Try piling the chicken street corn mixture onto warm tostadas or stuff it into soft taco shells for a handheld twist. For a fun appetizer, spoon it onto individual lettuce cups or pile it on top of crispy tortilla chips for an epic nacho platter everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Street Corn Skillet keeps really well in an airtight container in the refrigerator for up to three days. The flavors meld together even more as it sits, so don’t be surprised if your next-day lunch tastes even better!
Freezing
You can freeze leftovers if needed, though the texture of the creamy sauce might change a bit after thawing. Store cooled skillet portions in freezer-safe containers for up to two months. For best results, thaw overnight in the fridge before rewarming.
Reheating
To reheat, spoon into a skillet over low heat and add a splash of milk or water to loosen the sauce as it warms. Stir gently until hot. You can also microwave in short bursts, stirring between each round, just until everything is steamy.
FAQs
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using shredded rotisserie chicken makes this even quicker. Add it to the skillet with the spices after heating the oil, just to warm it through before proceeding with the recipe.
What’s the best corn to use for Chicken Street Corn Skillet?
Fresh summer corn will give you amazing flavor and sweetness, but canned and thawed frozen corn both work wonderfully. The trick is to let it get a bit browned in the skillet for those classic street corn pops of flavor.
Is there a substitute for cotija cheese?
If you can’t find cotija, feta cheese is a great stand-in, offering a similar crumbly, salty profile. Queso fresco or even grated Parmesan can work in a pinch.
Can I make Chicken Street Corn Skillet dairy free?
Yes! Swap the mayonnaise and sour cream for their dairy-free versions, and use a vegan cheese alternative (or just skip the cheese for a lighter take) — the dish will still taste delicious and creamy.
How spicy is this recipe?
As written, it’s mild and family-friendly. To kick up the heat, toss in some diced jalapeño or a pinch of cayenne with the spices when cooking the chicken, or serve with hot sauce on the side.
Final Thoughts
Trust me, once you try Chicken Street Corn Skillet, you’ll find every excuse to make it again! It’s a winner for family dinners, potlucks, or just anytime you crave something bold and comforting. Give this recipe a whirl — your taste buds (and anyone lucky enough to share it) will thank you.
Print
Chicken Street Corn Skillet Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Street Corn Skillet is a delicious and flavorful one-pan meal that combines tender chicken with sweet corn, creamy sauces, and zesty lime for a Mexican-inspired dish that’s sure to please.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Corn Mixture:
- 3 cups corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- lime wedges for serving
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, heat olive oil. Add chicken, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until chicken is cooked through and lightly browned.
- Prepare the Corn Mixture: Add corn to the skillet and cook for 3–4 minutes until slightly charred. Reduce heat, stir in mayonnaise, sour cream, and half the cotija cheese. Cook until creamy and heated through.
- Finish and Serve: Remove from heat, stir in lime juice and cilantro. Sprinkle with remaining cotija cheese and serve with lime wedges.
Notes
- For extra spice, add diced jalapeños when cooking the chicken.
- This dish pairs well with warm tortillas or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
