Description
Creamy Mexican Street Corn Chicken Skillet is a vibrant and flavorful dish that brings the essence of Mexican street food to your dinner table. This easy one-pan meal combines tender chicken with sweet corn in a rich and creamy sauce, making it a perfect option for busy weeknights or family gatherings. In just 35 minutes, you can create a comforting dish that will delight everyone at your table. Serve it over rice, enjoy it with tortillas, or savor it on its own—this versatile recipe is sure to become a new favorite.
Ingredients
Scale
- 1½ lb boneless, skinless chicken breasts
- 2 cups corn kernels (fresh or frozen)
- ⅓ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- ½ cup crumbled cotija cheese
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 cloves garlic, minced
Instructions
- Season chicken with salt, pepper, chili powder, and smoked paprika.
- Heat olive oil in a large skillet over medium heat; cook chicken for 4–5 minutes on each side until golden brown. Remove and let rest before slicing.
- In the same skillet, add corn and cook until lightly charred (about 5 minutes). Stir in minced garlic and cook for another 30 seconds.
- Lower heat and mix in mayonnaise, yogurt (or sour cream), lime juice, and cotija cheese. Stir well until combined.
- Return sliced chicken to the skillet and toss gently to coat in the sauce.
- Garnish with chopped cilantro if desired and serve hot over rice or on its own.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg