Description
This Chicken Street Corn Skillet recipe brings together tender, seasoned chicken breasts with a creamy, flavorful street corn mixture. Enhanced with garlic, green chiles, and a blend of cheeses and fresh herbs, it creates a vibrant, satisfying meal perfect for a quick weeknight dinner in just 40 minutes.
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 and 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 half of the chili powder. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter. Add the chicken breasts and cook for about 5-6 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F. Remove chicken from the skillet and set aside to rest.
- Prepare the Corn Mixture: In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic, corn kernels, diced green chiles, and the remaining chili powder. Stir and cook for 3-4 minutes until the mixture is heated through and the corn is slightly tender.
- Make it Creamy: Reduce heat to low and stir in the softened cream cheese and mayonnaise. Mix thoroughly until the cheeses melt into a smooth, creamy sauce enveloping the corn and chiles.
- Combine & Serve: Nestle the cooked chicken breasts back into the skillet on top of the creamy corn mixture. Spoon the mixture over the chicken slightly to combine the flavors. Top with dollops of sour cream, sprinkle with crumbled Cotija cheese, chopped green onions, and fresh cilantro. Serve with lime wedges for squeezing over the dish before eating.
- Enjoy: Serve the skillet hot for a deliciously creamy and flavorful meal inspired by Mexican street corn paired perfectly with tender chicken.
Notes
- If fresh corn is not available, frozen or canned corn can be used with equally good results.
- Adjust chili powder to taste depending on your preferred spice level.
- You can substitute Cotija cheese with feta if unavailable, though the flavor will vary.
- For extra tang, squeeze lime juice over the finished dish just before serving.
- Ensure chicken reaches a safe internal temperature of 165°F to confirm it is fully cooked.
