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Mexican Street Corn Chicken Skillet

A one-pan meal that combines juicy chicken with creamy street corn-inspired sauce, served in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken and Corn
  • 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces Can also use thighs for more juiciness.
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups corn kernels (fresh, frozen, or canned and drained)
  • 1/2 medium red onion, finely diced
  • 3 cloves garlic, minced
For the Creamy Street Corn Sauce
  • 1/2 cup mayonnaise
  • 1/3 cup crumbled cotija cheese (plus extra for garnish) Feta can be used as a substitute.
  • 2 tablespoons fresh lime juice (about 1 lime) Use fresh lime juice for best flavor.
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon chili powder
For Garnish
  • 1 ripe avocado, diced Add at the end to prevent browning.
  • lime wedges for serving

Method
 

Preparation
  1. Mix the street corn sauce by combining mayonnaise, crumbled cotija, lime juice, chopped cilantro, and the extra 1/4 teaspoon of chili powder in a small bowl. Stir until fully combined and smooth.
  2. Set the bowl aside while you cook.
Cooking the Chicken
  1. Heat a large skillet over medium-high heat and add olive oil.
  2. While the oil heats, toss diced chicken in a bowl with chili powder, cumin, salt, and black pepper.
  3. Add the seasoned chicken to the hot skillet and let it sit undisturbed for 2 to 3 minutes.
  4. Flip the chicken and cook for another 2 to 3 minutes, until cooked through.
Adding Veggies
  1. Push the cooked chicken to one side of the skillet. Add corn kernels, diced red onion, and minced garlic to the other side.
  2. Let the corn char slightly for about 90 seconds before stirring everything together.
Combining Ingredients
  1. Reduce heat to medium-low before adding the sauce to prevent it from breaking.
  2. Pour the street corn sauce over the chicken and corn mixture, gently folding everything together.
  3. Cook on medium-low for 2 to 3 minutes, adjusting seasoning as needed.
Serving
  1. Garnish with diced avocado, extra cotija cheese, and fresh cilantro before serving.
  2. Serve immediately with lime wedges.

Notes

For the best results, char the corn for signature street food flavor and lower the heat before adding mayonnaise to prevent it from breaking. Adjust seasonings to taste before serving.