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Mexican Street Corn Chicken Skillet

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!
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Course: Dinner, Main Course
Cuisine: Mexican, South American
Keyword: elote, elote recipe, mexican street corn, mexican street corn recipe, street corn, street corn skillet
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 people

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!