If you love Mexican street corn (elote), you are going to flip for this Creamy Street Corn Chicken Skillet! Juicy seasoned chicken is smothered in a rich, cheesy corn sauce with lime, Cotija, and just the right kick. It’s an easy one-pan dinner that turns your favorite street corn flavors into a cozy, satisfying meal the whole family will request again and again. And if you love this flavor combination, you’ll want to try my Street Corn Chicken Enchiladas next!
Why You’ll Love This Recipe
- One skillet = easy cleanup
- Ready in about 40 minutes
- Customizable spice level
- Loaded with bold elote flavor
Ingredients & Substitutions
- Chicken breasts: I use boneless, skinless chicken breasts for this skillet, but boneless, skinless chicken thighs will also work and stay extra juicy. You can also use chicken tenders or cut the chicken into smaller pieces for a quicker cook time. Season the chicken with chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper for a flavorful, slightly smoky base that pairs perfectly with the creamy street corn sauce.
- Olive oil: Used for searing the chicken and helping create a golden crust. Another neutral cooking oil can be used if preferred.
- Corn kernels: Canned corn makes this recipe easy and convenient, but you can use fresh corn or frozen corn that has been thawed. Grilling or charring the corn first will add even more flavor.
- Butter: Helps the corn caramelize and adds richness to the skillet. I prefer unsalted butter so I can control the salt level.
- Jalapeño: Adds a little heat and can be adjusted to your preference. Leave it out for a milder dish or keep some seeds for extra spice.
- Mayonnaise and Mexican crema: This combination creates the creamy, tangy sauce that makes street corn so good. Sour cream can be substituted for the crema if that is what you have on hand.
- Lime juice and lime zest: Brightens the creamy sauce and balances the richness. Fresh lime juice gives the best flavor.
- Cotija cheese: Gives the skillet that signature elote flavor. If you cannot find Cotija, feta cheese makes a good substitute because it has a similar salty, crumbly texture.
- Cilantro: Adds freshness and pairs perfectly with the lime and creamy corn. If you are not a fan of cilantro, you can leave it out.
FAQs
What is street corn chicken?
Street corn chicken combines the flavors of Mexican street corn (elote) with a hearty chicken dinner. It features creamy corn, lime, Cotija cheese, chili powder, and fresh cilantro paired with seasoned chicken for a flavorful skillet meal.
Can I use frozen corn instead of canned corn?
Yes! Frozen corn works well in this recipe. Thaw it first and drain any excess moisture before adding it to the skillet. Fresh corn cut from the cob is also delicious and will add a little extra sweetness and texture.
Can I make this chicken skillet less spicy?
Absolutely. The jalapeño is optional, so you can leave it out for a milder dish. You can also reduce the chili powder or use a mild variety if you prefer less heat.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are a great substitute and will give you an extra juicy result. Just make sure the chicken reaches an internal temperature of 165°F before serving.
Can I make creamy street corn chicken ahead of time?
Yes. You can prepare the skillet ahead of time and reheat it gently on the stovetop over low heat until warmed through. Add a splash of cream, milk, or broth if the sauce needs to loosen up after storing.
What to Serve with Creamy Street Corn Chicken Skillet
This skillet is a complete meal on its own, but a few simple sides make it even better.
- Rice: Serve it over cilantro lime rice, Mexican rice, or even plain white rice to soak up the creamy street corn sauce.
- Warm tortillas: Corn or flour tortillas are perfect for scooping up the chicken and creamy corn mixture, turning it into an easy taco-style meal.
- Black beans: A side of seasoned black beans adds extra protein and makes this a hearty dinner.
- Fresh salad: A simple side salad or a crisp cucumber salad adds a refreshing contrast to the creamy skillet.
How to Store Creamy Street Corn Chicken Skillet
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. If the sauce thickens after chilling, add a splash of milk, cream, or broth to bring it back to a creamy consistency.
Freezer: Freezing is not recommended for this recipe because the creamy sauce made with mayonnaise, crema, and cheese can separate when thawed, changing the texture. For the best results, enjoy this skillet fresh or within a few days.
Creamy Street Corn Chicken Skillet
Ingredients
Chicken
- 4 boneless skinless chicken breasts, (about 2 pounds total)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Creamy Street Corn
- 2 cans (15.25 ounces each) corn kernels, drained
- 1 tablespoon unsalted butter
- 1 small jalapeño, seeded, finely diced (optional)
- 1 ½ teaspoons garlic, minced
- ½ cup (104 g) mayonnaise
- ½ cup (115 g) Mexican crema or sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest, from about 1 lime, plus more for serving
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ cup Cotija cheese, crumbled, plus more for serving
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Lime wedges, for serving
Instructions
Chicken
- In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, salt, and pepper.
- Pat the chicken breasts dry and rub the seasoning evenly over both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden and the internal temperature reaches 165°F. Transfer the chicken to a plate and set aside.
Creamy Street Corn
- In the same skillet, melt the butter over medium heat. Add the corn and jalapeño (if using). Cook for 4 to 6 minutes, stirring occasionally, until the corn is lightly charred.
- Add the garlic and cook for 1 minute.
- Reduce the heat to low. Stir in the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika until smooth and creamy.
- Add the Cotija cheese and most of the cilantro, stirring until the cheese begins to melt into the sauce.
- Return the chicken to the skillet, spooning some of the creamy corn mixture over the top. Simmer gently for 3 to 5 minutes, or until warmed through and the flavors have come together.
- Remove from heat. Top with additional Cotija cheese, cilantro, and lime zest. Serve with lime wedges.
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