Skillet Creamed Street Corn Chicken Recipe

If you re craving a dinner that s packed with bold flavors but comes together in one skillet, you re going to love this Skillet Creamed Street Corn Chicken Recipe. It s one of those meals that feels both comforting and exciting, thanks to the rich, creamy corn sauce paired with perfectly seared chicken. I love how it brings the vibrant, smoky essence of street corn right into my kitchen, making weeknight dinners feel special without a ton of fuss.

When I first tried this recipe, I was amazed by how the spices and creaminess marry so well. The chicken stays juicy and tender, and the creamed corn sauce has that addictive tang from lime and cotija cheese that everyone ends up asking for seconds. If you want something that s easy, flavorful, and feels like a little fiesta on your plate, this Skillet Creamed Street Corn Chicken Recipe is your new go-to.

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Ingredients You’ll Need

This recipe uses familiar ingredients that come together to create that iconic street corn flavor with a creamy twist. I always recommend grabbing fresh corn if you can-it makes a noticeable difference in the sweetness and texture.

• Chicken breasts: Boneless, skinless works best for quick cooking and easy slicing later.
• Egg: Helps the flour and spices stick perfectly to the chicken.
• Flour: Creates a light crust on the chicken when dredged.
• Chili powder: Adds that warm, smoky heat that s key for street corn flavor.
• Paprika: Gives a subtle sweetness and deep color.
• Cayenne pepper: For heat-you can adjust based on your spice tolerance.
• Olive oil: For searing chicken and softening veggies; extra virgin adds nice flavor.
• Onion: Adds sweetness and depth to the sauce.
• Corn kernels: Fresh or frozen are both good, but fresh is my favorite for texture.
• Garlic: Aromatic punch that builds flavor.
• Cream cheese: Melts into the corn for that creamy, luscious sauce.
• Milk: Lightens the sauce; whole milk gives best richness.
• Water: Thins the sauce just enough for perfect consistency.
• Butter: Used with spices to create a spicy buttery topping.
• Chili flakes: For extra kick in the butter if you like.
• Greek yogurt or mayo: Adds tang and creaminess when mixed with lime juice.
• Lime juice: Brightens the dish with acidity.
• Cotija cheese: The finishing touch; salty crumble that s essential for authentic street corn.
• Cilantro: Fresh herb that adds color and herbal brightness.

Variations

I love how versatile this Skillet Creamed Street Corn Chicken Recipe is-it s easy to tweak based on what I have on hand or my mood. You can switch up the heat, dairy options, or add extra veggies to keep it fresh and interesting.

• Use Chicken Thighs: I sometimes swap in boneless chicken thighs for juicier, more flavorful meat that stands up well to searing and simmering.
• Dairy-Free Version: For friends with dairy sensitivities, substitute cream cheese with a plant-based alternative and use coconut milk instead of regular milk-though it changes the profile slightly.
• Add Bell Peppers: Toss in diced red or yellow peppers along with the corn for extra color and sweetness.
• Spice Level Up: I occasionally add chipotle powder for a smoky heat when I want a bolder flavor experience.

How to Make Skillet Creamed Street Corn Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by seasoning your chicken breasts well with salt and pepper. Then set up two shallow bowls-one with beaten egg and the other with flour. Dredge each chicken piece first in the egg, then coat it thoroughly with flour, shaking off any excess. This step creates that golden, flavorful crust once you sear it, so take your time to coat evenly.

Step 2: Mix the Spice Blend

In a small bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. I always like to mix this myself rather than using pre-made blends since it lets me control the heat and freshness. This spice mix will flavor both the corn and the spicy butter later, tying everything together beautifully.

Step 3: Sear the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook it for about 5 minutes per side, until you get a beautiful golden-brown crust. You ll want to avoid moving it too much so it develops that crust. When done, remove the chicken and set aside on a plate.

Step 4: Cook the Onion and Corn

Add 1 tablespoon of olive oil to the same skillet, then toss in the diced onion and cook until softened-around 5 minutes. Next, stir in the corn kernels, minced garlic, and 2 teaspoons of your spice mix. Season lightly with salt and pepper and cook until the corn softens, about 5 minutes. This step builds the delicious base of your creamed corn.

Step 5: Create the Creamed Corn Sauce

Turn the heat down to low and stir in the cream cheese, letting it melt slowly into the corn for that luscious texture. Pour in the milk and half a cup of water to loosen the sauce just right. Slide the seared chicken back into the skillet, nestling it in the creamy sauce, and cook until everything is warmed through-about 5 minutes. This step ensures the chicken soaks up the flavor while staying juicy.

Step 6: Make the Spicy Butter

In a separate small skillet, melt the butter until it turns golden and fragrant. Stir in 3 teaspoons of your spice mix, along with a pinch of chili flakes and salt. Cook this for just another minute off the heat, then set aside. This buttery mixture is what you’ll drizzle over the finished dish for an extra layer of spicy richness.

Step 7: Mix the Tangy Sauce

Combine Greek yogurt or mayo with fresh lime juice and a pinch of salt in a small bowl. This simple sauce adds a refreshing tang that cuts through the richness of the cream and butter-trust me, it s a game changer.

Step 8: Plate and Garnish

Remove the skillet from heat and serve the chicken topped with any remaining grilled corn. Drizzle generously with the spicy butter and then spoon over your tangy yogurt or mayo sauce. Finish by sprinkling crumbled cotija cheese and fresh cilantro on top. The layers of flavor and textures here make every bite a delight.

How to Serve Skillet Creamed Street Corn Chicken Recipe

Garnishes

I always finish this dish with lots of crumbled cotija cheese and fresh cilantro leaves because they add that authentic street corn vibe and a fresh, herbaceous note. A squeeze of extra lime on the side never hurts either. For a little extra kick, I drizzle the spicy butter slowly so everyone can add as much as they like.

Side Dishes

This recipe pairs beautifully with simple sides like a crisp green salad or cilantro-lime rice to soak up any leftover creamy sauce. When I m feeling indulgent, I also serve it alongside warm tortillas so we can scoop up every last bit.

Creative Ways to Present

For a dinner party, I ve served this recipe family-style straight from the skillet in the center of the table with colorful bowls of extra cotija, lime wedges, and chili flakes on the side. It makes for a festive occasion where everyone customizes their plates-that s always a hit with guests!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. The sauce thickens as it cools-when reheating, adding a splash of milk helps bring back the creamy texture.

Freezing

I haven t personally frozen this recipe often because it s so quick to make fresh, but you can freeze the cooked chicken and corn mixture separately. When thawing, reheat gently on the stovetop-just be mindful that the texture of the cream sauce might change slightly after freezing.

Reheating

Reheat leftovers over medium-low heat on the stove to avoid curdling the cream. Stir frequently and add a splash of milk or water to loosen the sauce as needed. Microwaving works too, but be sure to do short bursts with stirring in between.

FAQs

Final Thoughts

This Skillet Creamed Street Corn Chicken Recipe quickly became one of my favorites because it feels indulgent and fresh all at once. I love how it s accessible enough for busy weeknights but impressive enough to share with friends or family for a casual weekend meal. I hope you give it a try-you ll enjoy the juicy chicken and creamy, tangy sauce so much, it might just become your new comfort food go-to too.

Skillet Creamed Street Corn Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 471 reviews

• Author: Jaden
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-American

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Description

This Skillet Creamed Street Corn Chicken recipe is a flavorful and creamy one-pan dish featuring tender chicken coated and cooked to golden perfection, combined with a spicy, cheesy creamed corn sauce. Enhanced with a blend of chili powder, paprika, and cayenne, the dish is finished with a zesty Greek yogurt and lime drizzle and topped with crumbled Cotija cheese and fresh cilantro, making it a perfect comfort meal with a Mexican street food twist.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken

• 6 boneless, skinless chicken breasts
• 2 large eggs
• 1 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying chicken)

Spice Mix

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Pinch of salt

Creamed Corn Mixture

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cups corn kernels (fresh or frozen)
• 3 cloves garlic, minced
• 4 ounces cream cheese
• 1/2 cup milk
• 1/2 cup water
• Salt and pepper, to taste

Spicy Butter

• 2 tablespoons unsalted butter
• 3 teaspoons of prepared spice mix
• Pinch of red chili flakes
• Pinch of salt

Yogurt Sauce

• 1/2 cup Greek yogurt (or mayonnaise)
• 1 tablespoon fresh lime juice
• Pinch of salt

To Garnish

• 1 ear grilled corn, kernels sliced off
• 1/2 cup crumbled Cotija cheese
• Fresh cilantro leaves

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Instructions

1. Prep Chicken: In separate shallow bowls, place the eggs and flour. Season chicken breasts with salt and pepper. Dip each piece first in the beaten eggs, then dredge through the flour to coat evenly. Set aside on a plate.
2. Make Spice Mix: In a small bowl, combine chili powder, paprika, cayenne, and a pinch of salt. Set aside.
3. Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on each side, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. Sauté Vegetables & Prepare Creamed Corn: In the same skillet, add 1 tablespoon olive oil and diced onion. Cook until soft and translucent, about 5 minutes. Add corn kernels, minced garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn softens, approximately 5 minutes. Reduce heat to low.
5. Make Sauce & Combine: Stir in cream cheese and cook until melted and creamy. Gradually add milk and water, stirring to combine. Return the chicken breasts to the skillet, nestling them into the creamed corn sauce. Cook for an additional 5 minutes, until chicken is warmed through and sauce slightly thickens.
6. Prepare Spicy Butter: In a separate small skillet, melt butter over medium heat until golden. Stir in the remaining 3 teaspoons of spice mix, red chili flakes, and a pinch of salt. Cook for another minute, then remove from heat.
7. Make Yogurt-Lime Sauce: In a small bowl, combine Greek yogurt (or mayonnaise), lime juice, and a pinch of salt. Mix well.
8. Serve: Remove skillet from heat. Plate the chicken topped with creamed corn. Garnish with grilled corn kernels, drizzle spicy butter over, add dollops of the yogurt-lime sauce, and sprinkle with crumbled Cotija cheese and fresh cilantro leaves for a burst of flavor and freshness.

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Notes

• Use fresh corn during summer for best flavor, but frozen corn works well too.
• If Cotija cheese is unavailable, feta or queso fresco are good substitutes.
• Adjust cayenne pepper in the spice mix to control the spiciness according to your preference.
• Greek yogurt adds creaminess and tang without excess calories; mayonnaise can be used for a richer sauce.
• Ensure the chicken is cooked through; internal temperature should be 165°F (74°C).
• For a gluten-free version, substitute all-purpose flour with a gluten-free alternative.

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Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 380
• Sugar: 6g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 115mg