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Unbeatable Skillet Creamed Street Corn Chicken in 30 Min

Skillet Creamed Street Corn Chicken
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This recipe transforms a beloved side dish into a complete meal. Seared chicken pairs with a creamy, Mexican street corn-inspired sauce for an indulgent skillet dinner.

Ingredients

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  • 1 1/2 pounds boneless, skinless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups fresh or frozen corn kernels
  • 1/2 cup heavy cream
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese
  • Salt and black pepper to taste
  • Pinch of chili powder or smoked paprika (optional)

Instructions

  1. Pat chicken dry. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear chicken for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Add onion to the same skillet and cook until softened, about 3-4 minutes.
  5. Stir in garlic and cook for 1 minute more until fragrant.
  6. Add corn to the skillet and cook for 5-7 minutes, stirring occasionally, until tender and slightly charred.
  7. Stir in heavy cream, mayonnaise, and lime juice. Bring to a simmer, stirring constantly, until sauce thickens slightly.
  8. Return chicken to the skillet. Spoon sauce over chicken.
  9. Stir in cilantro and cotija cheese.
  10. Season with chili powder or smoked paprika if using. Serve immediately.

Notes

  • For extra spice, add a pinch of cayenne pepper to the sauce.
  • If using frozen corn, do not thaw before adding to the skillet.
  • Chicken breasts may require slightly less cooking time than thighs.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://flavorvista.com/skillet-creamed-street-corn-chicken-recipe/