Description
A vibrant and flavorful Mexican Street Corn Chicken Skillet featuring tender, spiced chicken breast cooked with charred corn, sautéed onions, and poblano peppers, all coated in a creamy, zesty sauce made with sour cream, mayonnaise, and a blend of smoky spices. Finished with lime zest, cotija cheese, fresh cilantro, and red onions, this dish is a perfect combination of smoky, tangy, and savory flavors cooked entirely on the stovetop for a quick and satisfying meal.
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 freshly squeezed lime juice (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 (optional)
- 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 (alternatively diced into 1-inch pieces; boneless chicken thighs may be substituted)
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
Vegetables
- 3 cups corn (fresh corn shaved from the ear is ideal; or use thawed frozen corn or well-drained canned corn)
- 1 medium yellow onion, diced small
- 1 poblano pepper, diced small
- 3 cloves garlic, finely minced
Finish and Toppings (optional)
- 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
- Make the sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, chili powder, salt, smoked paprika, cumin, chipotle powder (if using), garlic powder, and black pepper. Taste and adjust seasoning as needed. Set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add thinly sliced chicken, then evenly sprinkle with salt, black pepper, chili powder, and smoked paprika. Cook for about 4 minutes on the first side, then flip and cook for another 3 minutes or until the internal temperature reaches 165°F. Remove chicken from skillet and set aside.
- Char the corn: Without wiping the skillet, add the corn in a single layer and cook undisturbed for 2-3 minutes at a time, stirring occasionally, until corn is charred and blistered, about 5-7 minutes. Remove and set aside.
- Dice the chicken (optional): While corn is charring, dice the cooked chicken into bite-sized pieces if you prefer it mixed in with the vegetables.
- Sauté the vegetables: Reduce heat to medium and add the diced onion and poblano pepper to the skillet. Cook, stirring frequently, until softened and lightly browned, about 4-5 minutes. In the last minute, add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Combine corn and vegetables: Add the charred corn back into the skillet with the onions and poblano, stirring to combine well.
- Add the sauce: Reduce heat to low, then add about two-thirds of the prepared sauce. Gently stir to coat the ingredients and warm the sauce without allowing it to simmer or bubble, preserving its creamy texture.
- Add chicken and adjust consistency: Add the cooked chicken to the skillet and stir to combine. If the sauce is too thick, add water one tablespoon at a time, stirring continuously to loosen it to desired consistency.
- Add toppings and finish: Turn off the heat. Sprinkle lime zest, crumbled cotija cheese, fresh cilantro, and diced or pickled red onions evenly over the top. Drizzle the reserved remaining one-third of the sauce over everything.
- Serve: Serve the skillet hot with lime wedges on the side for squeezing over individual plates.
Notes
- Leftovers will keep airtight in the refrigerator for up to 5 days.
- Reheat gently in the microwave, avoiding overheating to prevent the sauce from separating.
- This recipe has not been frozen due to potential texture changes in the dairy-based sauce after freezing and thawing.
- Cast iron or stainless steel skillets are preferred to develop a good char on the corn; nonstick is not ideal.
- If using pre-cooked or rotisserie chicken, warm it briefly in the skillet with oil and seasoning before adding back.
- Adjust chili and chipotle powders to control the heat level to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
