The pressure builds and you start counting down minutes until you eat.
You remember that moment when the valve hiss breaks the quiet kitchen air signaling that the pressure cooking’s done. Every minute now feels longer, but you gotta hold tight for that natural release to do its thing.
In the wait, your mind races, thinking about that tender pull from the chicken mixed with the smoky and tangy street corn flavors. You can almost taste the cotija cheese melting on top and the fresh cilantro sprinkled at the end.
Why This Recipe Works Every Single Time
- The broth depth from olive oil and chili powder lets your chicken soak up all that flavor.
- The pressure build cooks chicken quick yet tender, avoiding dryness you hate.
- Natural release keeps moisture locked in so every bite’s juicy.
- That little beep and valve hiss are your taste buds’ best friends, signaling yum’s near.
- The corn gets a slight char that balances smoky and sweet just right.
- Mixing egg and flour for that light batter keeps the textures interesting, not heavy.
- One skillet means less mess, more time to daydream about dinner.
Everything You Need Lined Up
- 4 ears of corn on the cob – fresh’s best but frozen works too, just drain well.
- 1 large egg, beaten nice and smooth.
- One-third cup flour to bind things together gently.
- Kosher salt for seasoning that hits just right.
- Black pepper adding a little kick without stealing the show.
- Two large boneless skinless chicken breasts, cut into bite-size pieces for quick cooking.
- 3 tablespoons extra virgin olive oil, split between cooking steps to keep flavors bright.
- 2 tablespoons chili powder and 2 teaspoons smoked paprika to bring that real Mexican street corn vibe.
- Half a yellow onion minced small so it melts into sweetness.
- 2 cloves garlic chopped fine, because garlic always makes things better.
- You also gotta have that salted butter, Mexican crema, lime juice, cotija cheese crumbled, fresh chopped cilantro, and a handful of green onions for topping and finishing touches.
The Full Pressure Cooker Journey
- Start by cutting corn kernels off the cob if you’re using fresh. If frozen, thaw and drain that corn well so it ain’t watery.
- In a bowl, mix the beaten egg and flour with a pinch of salt and pepper until you get a light batter. Don’t overdo it; just enough to coat.
- Toss your chopped chicken with a tablespoon of olive oil, chili powder, smoked paprika, salt, and pepper. Make sure every piece is covered; flavor’s gotta stick.
- Heat 2 tablespoons olive oil in a skillet on medium-high. Add the chicken and cook, moving it around sometimes, until it’s browned and done. That usually takes 8-10 minutes. Then, take the chicken off and keep it warm on a plate.
- In the same skillet, add corn and minced onion. Stir and cook until corn’s got a little char and onions are soft, about 7-10 minutes. You can smell it already.
- Pour your egg-flour batter over corn and stir quickly to keep it from sticking. Cook 2-3 minutes until it thickens a bit. Toss chicken back in, mix it all up, and heat through for another couple minutes. Taste and add salt or pepper if you want. Then serve up with all the toppings.
Easy Tweaks That Make Life Simple
- Use frozen corn to skip the step of cutting kernels off fresh ears. Just make sure it’s drained well or you’ll get soggy bits.
- Swap Mexican crema with sour cream if that’s what you got. It’s a little tangy and works real good.
- Chopping chicken into smaller pieces means quicker cook time, which works great for an impatient belly.
- If you don’t have cotija, feta cheese makes a decent stand-in with that salty bite.
- For faster cleanup, line your skillet with parchment before cooking the corn and onion. Makes wiping down a breeze.
Your First Taste After the Wait
You notice the juicy chicken pieces hit your tongue first, all tender and spiced just right with chili and paprika.
Then the corn’s sweetness pops through, with that smoky char flavor dancing behind it. It’s kinda like summer parties on your plate.
The creamy crema and crumbled cotija add this tangy, salty creaminess that you didn’t know you needed.
Finally, the fresh cilantro and green onions bring a crisp brightness, balancing all the rich flavors out so you keep wanting more.
Your Leftover Strategy Guide
First up, pop leftovers in an airtight container and store in the fridge. They’ll stay good for up to 4 days, perfect for lunch next day.
If you wanna save longer, freeze portions in freezer-safe containers. Just thaw in the fridge overnight before reheating.
Reheat gently on the stove or microwave, adding a splash of water or broth to keep that broth depth moist and appetite ready.
Try turning leftovers into a taco filling or mix with rice for a quick new meal the next day. Nothing goes to waste when you get creative.
Your Most Asked Questions Answered
- Can I use canned corn instead? Canned corn is too mushy and watery, so I don’t recommend it for this recipe. Fresh or frozen works way better.
- What’s the best way to get that corn char? Cook it on medium-high heat without stirring too much so it gets those little brown spots. Patience is key here.
- How do I know when chicken is fully cooked? When the chicken has that tender pull and no pink inside, it’s done. Usually 8-10 minutes on stove and check internal temp if you can.
- Can I prep some steps ahead? Sure, chop onions and garlic ahead, and toss chicken with spices ready to go. Saves you time on cooking day.
- What if I don’t have cotija cheese? Feta or even a crumbly parmesan can work in a pinch. Cotija’s best but don’t sweat it.
- How important is the natural release step? It keeps juices locked in your chicken making it succulent. Quick release risks drying meat out.
For more easy weeknight recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a simple, hearty dinner, or try something fun like Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a savory snack. Also, enhance your appetizer game with the Easy Marinated Cheese Appetizer with Salami & Green Olives.
One Skillet Mexican Street Corn Chicken
Equipment
- 1 Skillet cast iron preferred
Ingredients
Main Ingredients
- 4 ears Corn on the cob or 2½ cups frozen, drained
- 1 Egg large, beaten
- ⅓ cup Flour
- Kosher salt to taste
- Black pepper to taste
- 2 Chicken breasts boneless, skinless, chopped in 1-inch pieces
- 3 tablespoon Extra virgin olive oil divided
- 2 tablespoon Chili powder
- 2 teaspoon Smoked paprika
- 0.5 Yellow onion minced
- 2 cloves Garlic chopped
- 1 tablespoon Salted butter
- 15 oz Mexican crema
- 1 Lime juiced
- ¾ cup Cotija cheese crumbled
- ¼ cup Cilantro chopped
- 2 stalks Green onions chopped
Instructions
Instructions
- Cut corn kernels off cob. If using frozen, thaw and drain.
- Mix egg and flour with salt and pepper to create a light batter.
- Toss chopped chicken with olive oil, chili powder, smoked paprika, salt, and pepper.
- Heat skillet with 2 tablespoon olive oil. Brown chicken 8-10 minutes. Remove and set aside.
- Sauté corn and onion in same skillet until charred and softened, 7-10 minutes.
- Stir in egg-flour batter and cook 2-3 minutes until thickened.
- Put chicken back in the skillet, mix everything, and heat through 2-3 minutes.
- Drizzle with crema and lime juice, then sprinkle cotija, cilantro, and green onions on top to serve.
