Mexican Street Corn Chicken Skillet
This Mexican Street Corn Chicken Skillet is the PERFECT recipe if you’re looking for something smokey, creamy, cheesy, and high protein. Chicken is served with a creamy corn mixture that is smothered in melted cheese and fresh herbs. Serve it over rice to turn it into a delicious Mexican rice bowl!
When I say this is the perfect skillet recipe, I mean it! The grilled charred corn, citrus from the lime, seasoned chicken breast, and creamy, cheesy flavors all put into one dish is mind blowing.
What is in a Mexican Street Corn Skillet?
This Mexican Street Corn Skillet recipe is inspired by.. you guessed it.. Mexican street corn! Mexican street corn is sometimes referred to as elote.
This is charred corn smothered in a creamy, mayo based sauce that is seasoned with chili powder. It is then topped with fresh lime and cheese. It is SO delicious, but is often served still on the corn cob which makes it a bit messy to eat.
That’s where this Mexican street corn skillet comes in! It’s essentially elote turned into a skillet recipe with added chicken for protein. Charred corn is smothered in a creamy, sweet mixture seasoned with cumin and chili powder.
Additional add ins are included in this recipe to kick it up a notch. Trust me, it is AMAZING.
Why You Will Love this Mexican Street Corn Skillet
High Protein: This is a great meal for someone who is trying to “bulk”. It’s got fat from the cream, protein from the chicken breast, and nutrients from the vegetables.
Flavor: There is SO MUCH flavor in this dish! A smokey sweetness from the corn, a rich creaminess from the mayo mixture, and a little bit of citrusy heat on the back end. It hits almost any flavor craving one can have.
Ingredients
Chicken Breasts – seasoned to perfection and pan seared until it gets a golden crust. This is our protein of the dish.
Flour and Chicken Bouillon – used to coat the chicken, add flavor, and aid in the browning process.
Olive Oil – used to sear the chicken and corn on the cob
Corn on the Cob – the main star of this dish! Go for fresh corn on the cob that is still in the husk.
Onion and Garlic – our background flavors that add a beautiful, mouthwatering aroma while cooking.
Sour cream, Cream Cheese and Mayonnaise – the creamy mixture that coats the corn. It adds richness, flavor, and sweetness.
Cumin – a traditional seasoning in Mexican cuisine, this provides an earthy and warm taste.
Chili Powder – adds a bit of heat to this dish.
Cotija Cheese – adds a bit of salty sharpness that compliments the flavor of the corn perfectly.
Cilantro – for garnish and aroma.
Lime – to brighten up this dish with a hint of citrus!
Salt/Pepper – season to taste to enhance flavor.
How to Make Mexican Street Corn Skillet
Cut 2 chicken breasts in half lengthwise. Season with a pinch of salt.
Blend ⅓ cup flour with 1 tbsp chicken bouillon and mix. Coat each piece of chicken on both sides.
Heat a frying pan to medium high heat and drizzle with olive oil and ½ tbsp butter. Cook the chicken breast for about 3 minutes each side, or until golden brown with an internal temperature reading of 165°F.
Squeeze the juice from half a lime onto the chicken 30 seconds before removing from the pan. Set chicken aside to cool. Tent with foil while you cook your corn on the cob to keep warm.
Brush corn on the cob with a little bit of oil and salt. Grill on high heat until golden yellow in color with charring. You can used drained canned corn if you prefer to skip this step to save time.
Chop up half a white onion and 5 peeled garlic cloves. Heat a large frying pan to medium high, drizzle with a little bit of olive oil, and cook the onions. After about 2 minutes, add the garlic and cook for an additional minute.
Add the corn, sour cream, cream cheese, mayo, and lime. Mix to coat and add in the cumin, chili powder, salt, and butter.
Simmer for 2 minutes.
Add the chicken, lime, cilantro, and cotija cheese to the pan and drizzle with a little butter and hot sauce if preferred. Serve as a skillet or on top of rice. Enjoy!
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Mexican Street Corn Chicken Skillet
Ingredients
- 2 chicken breasts
- 1/3 cup flour
- 1 tbsp chicken bouillon
- 2 tbsp olive oil
- 3 cups yellow corn
- 1/2 white onion
- 5 cloves garlic
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1/2 cup mayonnaise
- 1 tsp cumin
- 1 tsp chili powder
- 3 tbsp butter salted KerryGold
- 1/2 cup Cotija cheese
- 2 tbsp cilantro
- 1 tbsp lime
- salt/pepper to taste
Instructions
- Cut 2 chicken breasts in half lengthwise. Season with a pinch of salt.
- Blend ⅓ cup flour with 1 tbsp chicken bouillon and mix. Coat each piece of chicken on both sides.
- Heat a frying pan to medium high heat and drizzle with olive oil and ½ tbsp butter. Cook the chicken breast for about 3 minutes each side, or until golden brown with an internal temperature reading of 165°F.
- Squeeze the juice from half a lime onto the chicken 30 seconds before removing from the pan. Set chicken aside to cool. Tent with foil while you cook your corn on the cob to keep warm.
- Brush corn on the cob with a little bit of oil and salt. Grill on high heat until golden yellow in color with charring. You can used drained canned corn if you prefer to skip this step to save time.
- Chop up half a white onion and 5 peeled garlic cloves. Heat a large frying pan to medium high, drizzle with a little bit of olive oil, and cook the onions.
- After about 2 minutes, add the garlic and cook for an additional minute.
- Add the corn, sour cream, cream cheese, mayo, and lime. Mix to coat and add in the cumin, chili powder, salt, and butter.
- Simmer for 2 minutes. Add the chicken, lime, cilantro, and cotija cheese to the pan and drizzle with a little butter and hot sauce if preferred.
- Serve as a skillet or on top of rice. Enjoy!