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Mexican Street Corn Chicken Skillet

Mexican Street Corn Chicken Skillet: Flavorful Dinner in 30!

Experience the joy of this Mexican Street Corn Chicken Skillet, a vibrant and flavorful dinner ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Sour Cream Can be substituted with Greek yogurt for a lighter gluten-free option.
  • 1/2 cup Mayonnaise Provides richness for texture.
  • 2 tablespoons Lime Juice Freshly squeezed.
  • 1 teaspoon Chili Powder Adjust according to taste.
  • 1 teaspoon Smoked Paprika Adjust for desired smokiness.
  • 1 teaspoon Ground Cumin Customize to liking.
  • 1/2 teaspoon Chipotle Powder Optional, for extra smokiness and heat.
  • 1 teaspoon Garlic Powder Adjust as needed.
  • 1/2 teaspoon Black Pepper Tailor to your taste.
For the Chicken and Veggies
  • 1 tablespoon Olive Oil Can substitute with another oil.
  • 1 pound Boneless Skinless Chicken Breast Thighs or leftover cooked chicken can work.
  • 2 cups Corn Fresh, thawed frozen, or drained canned corn.
  • 1 medium Yellow Onion Diced.
  • 1 medium Poblano Pepper Can swap for other bell peppers if needed.
  • 3 cloves Garlic Freshly minced.
For Serving
  • 1 tablespoon Lime Zest For a finishing touch.
  • 1/2 cup Cotija Cheese Crumbled.
  • 1/4 cup Fresh Cilantro For garnish.
  • 1/4 cup Red Onions or Pickled Red Onions Optional.
  • 2 pieces Lime Wedges For serving.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Sauce: In a mixing bowl, whisk together the sour cream, mayonnaise, lime juice, chili powder, salt, smoked paprika, ground cumin, chipotle powder, garlic powder, and black pepper until smooth and creamy.
  2. Cook the Chicken: Heat a skillet over medium heat and add olive oil. Season chicken breasts with salt, pepper, and spices. Cook for about 4 minutes per side until golden and 165°F internal temp. Remove and set aside.
  3. Char the Corn: In the same skillet, add the corn and let it cook undisturbed for 5-7 minutes until charred. Remove and set aside.
  4. Sauté Vegetables: Lower heat and add diced onion and poblano pepper. Sauté for about 5 minutes, adding minced garlic in the last minute.
  5. Combine: Return charred corn to the skillet with vegetables. Lower heat and add two-thirds of the sauce, stirring to combine.
  6. Add the Chicken: Slice the rested chicken and mix it back into the skillet. Add water if sauce is too thick.
  7. Serve: Garnish with lime zest, cotija cheese, and cilantro. Optionally, top with red onions and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For best results, slice chicken evenly and watch cooking closely to prevent drying out. Adjust sauce consistency with water if needed. Garnish generously for a fresh flavor boost.

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