Mexican Street Corn Chicken Pressure Cooker Recipe
This Mexican Street Corn Chicken made in the pressure cooker delivers juicy cutlets with warm chili spices, creamy corn topping, and tangy queso fresco for an easy and fast weeknight dinner!
Equipment
- 1 Skillet Medium-high heat for searing chicken
Ingredients
Main Ingredients
- 2 teaspoons chili powder divided
- 1 teaspoon paprika
- 0.5 teaspoon sugar
- 0.5 teaspoon ground cumin
- 0.5 teaspoon onion powder
- 0.375 teaspoon salt divided (¼ + ⅛)
- 0.25 teaspoon garlic powder
- 1 pinch cayenne pepper
- 4 thin chicken breast cutlets 5 oz each
- 3 teaspoons canola oil divided
- 1.5 cups corn kernels fresh or thawed
- 1 tablespoon light mayonnaise
- 1 tablespoon light sour cream
- 1 teaspoon lime juice
- 1 oz crumbled queso fresco
- 1 tablespoon finely chopped fresh cilantro
Instructions
Instructions
- Mix 1½ teaspoons chili powder, paprika, sugar, cumin, onion powder, ¼ teaspoon salt, garlic powder, and cayenne pepper in a small bowl.
- Sprinkle spice mix evenly on both sides of each chicken cutlet.
- Heat 1½ teaspoons oil in a skillet over medium-high. Add 2 cutlets and cook 3–4 mins per side. Remove and cover with foil.
- Repeat with remaining oil and cutlets. Cook until golden and done.
- In a bowl, mix corn with ½ teaspoon chili powder and ⅛ teaspoon salt.
- Add mayonnaise and stir. Stir in sour cream, lime juice, queso fresco, cilantro and mix well.
- Spoon corn mix over cutlets. Garnish with cilantro and squeeze lime if desired. Serve immediately.
Notes
Store leftovers for up to 3 days. To freeze, pack chicken and corn separately for better texture.