One Skillet Mexican Street Corn Chicken
Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.
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.
Notes
Leftovers keep for 4 days refrigerated and can be frozen. Reheat gently and consider turning into tacos or mixing with rice for variation.