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.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.
Make Spice Mix: In a small bowl, combine chili powder, paprika, cayenne, and a pinch of salt. Set aside.
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.
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.
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.
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.
Make Yogurt-Lime Sauce: In a small bowl, combine Greek yogurt (or mayonnaise), lime juice, and a pinch of salt. Mix well.
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.

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.

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