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Street Corn Chicken

A creamy and flavorful Mexican-inspired dish made in the slow cooker that captures the essence of street corn.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds boneless skinless chicken breasts
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Vegetables and liquids
  • 2 cans (15 ounces each) corn kernels, drained
  • 1 piece jalapeño pepper, diced (optional) Swap out entirely if spice isn’t your thing.
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
Creamy sauce
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1/2 cup crumbled cotija cheese Feta or queso fresco works fine if cotija isn’t available.
  • 1/4 cup fresh cilantro, chopped Save some for garnish.
For serving
  • to taste lime wedges

Method
 

Preparation
  1. Combine chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper in a small bowl. Set aside a small pinch for the creamy sauce.
  2. Pat the chicken breasts dry and rub the spice blend evenly over both sides of each breast.
  3. Layer the chicken in the slow cooker. Scatter the corn, diced jalapeño, and minced garlic over the chicken. Pour chicken broth around the edges of the slow cooker.
Cooking
  1. Cover and cook on low for 3 to 4 hours or high for 2 to 2.5 hours, until chicken reaches an internal temperature of 165°F.
  2. In a separate bowl, whisk together mayonnaise, crema or sour cream, lime juice, lime zest, and reserved spice blend until smooth.
Combining and Finishing
  1. Once the chicken is cooked, shred it with two forks and return to the slow cooker.
  2. Pour the creamy sauce over the shredded chicken and stir in cotija cheese and most of the cilantro, saving a little for garnish. Cook on low for another 10 to 15 minutes until warmed through.

Notes

Pat the chicken dry for better spice adherence and don’t skip the creamy sauce. Variations include adding more jalapeño for extra heat or using beans for a vegetarian option.