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Mexican Street Corn Chicken Skillet Recipe

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This Mexican Street Corn Chicken Skillet is a vibrant and flavorful one-pan meal that combines tender, seasoned chicken with charred corn, poblano peppers, and a creamy, tangy sauce inspired by classic Mexican street corn flavors. Finished with cotija cheese, fresh cilantro, and bright lime zest, it’s a quick and easy dinner that delivers smoky, spicy, and creamy elements in every bite.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Sauce

  • ½ cup sour cream (lite ok as long as it’s not runny; Greek yogurt may be substituted)
  • ¼ cup mayonnaise
  • ¼ cup lime juice (freshly squeezed from about 1-2 limes)
  • 1 teaspoon chili powder (or to taste)
  • 1 teaspoon salt (or to taste)
  • ½-1 teaspoon smoked paprika
  • ½-1 teaspoon ground cumin
  • ¼-½ teaspoon chipotle powder
  • ½ teaspoon garlic powder (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)

Chicken

  • 1 tablespoon olive oil
  • 1 to 1½ pounds thin-sliced boneless skinless chicken breast
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika

Vegetables & Corn

  • 3 cups corn (fresh or frozen)
  • 1 medium yellow onion (diced small)
  • 1 poblano pepper (diced small)
  • 3 cloves garlic (finely minced)

Additional Ingredients

  • ¼–½ cup water (if needed to loosen the sauce)
  • 1 tablespoon lime zest (from about 1-2 limes)
  • ½ cup cotija cheese (crumbled)
  • ¼ cup fresh cilantro (finely minced)
  • ¼ cup finely diced red onion or pickled red onions
  • lime wedges (for serving)

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, smoked paprika, cumin, chipotle powder, garlic powder, and black pepper until well combined. Taste and adjust seasonings as needed. Set aside.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the thinly sliced chicken breasts evenly with salt, black pepper, chili powder, and smoked paprika. Add the chicken to the skillet and cook for about 4 minutes on one side until browned, then flip and cook for another 3 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken and set aside. Do not clean the skillet.
  3. Char the Corn: Add the corn to the skillet in a single layer. Let it cook undisturbed for 2–3 minutes to develop a char, then stir occasionally and continue cooking until the corn is charred and blistered, about 5–7 minutes. Remove and set aside.
  4. Dice the Chicken (Optional): While the corn chars, dice the cooked chicken into bite-sized pieces if desired for mixing.
  5. Sauté Vegetables: Reduce heat to medium. Add diced onion and poblano pepper to the skillet and cook until softened and lightly browned, about 4–5 minutes, stirring frequently.
  6. Add Garlic: In the last minute of cooking the vegetables, sprinkle in the minced garlic and stir constantly to prevent burning. Cook for 1 minute.
  7. Combine Corn and Vegetables: Return the charred corn to the skillet and stir to combine with the cooked vegetables.
  8. Add Sauce: Lower the heat to low. Pour in about two-thirds of the prepared sauce and gently stir to coat all ingredients, warming the sauce without allowing it to simmer or bubble to prevent breaking.
  9. Mix in Chicken: Add the cooked chicken pieces to the skillet and stir to combine. Adjust by adding water one tablespoon at a time if the sauce needs loosening, stirring continuously.
  10. Finish with Toppings: Turn off the heat. Evenly sprinkle lime zest, crumbled cotija cheese, chopped cilantro, and diced or pickled red onions over the skillet contents.
  11. Drizzle Remaining Sauce: Spoon the reserved one-third of sauce over the finished dish for extra creaminess and tang.
  12. Serve: Serve the Mexican Street Corn Chicken Skillet warm with lime wedges on the side for squeezing over the dish as desired.

Notes

  • Use thinly sliced chicken breasts for faster cooking; thicker cuts require more time and may dry out.
  • Cast iron or stainless steel skillets work best to achieve a good char on the corn; avoid nonstick pans.
  • If using leftover or rotisserie chicken, quickly warm it in the skillet with a little oil and seasoning.
  • Adjust the spice level by varying the amount of chili powder and chipotle powder in the sauce or on the chicken.
  • To keep the sauce creamy and smooth, do not boil after adding it to the skillet.
  • Leftover dish can be refrigerated for up to 3 days; reheat gently to avoid separating the sauce.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Skillet Meal
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-street-corn-chicken-skillet-recipe/