One Skillet Mexican Street Corn Chicken

One Skillet Mexican Street Corn Chicken

Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.

We are so obsessed with Mexican street corn here that we have been trying it all sorts of ways…elote corn salad, sheet pan Mexican street corn, in a pasta salad, and I still have so many ideas!

It pairs so deliciously with chicken, and I’ve tried this easy chicken dinner recipe a few ways. This version is my absolute favorite! We basically take tradition Mexican street corn and pile it over some crispy juicy chicken.

At first, I thought it would be best with grilled chicken, but that wasn’t it. It felt like two separate dishes and I didn’t like whole breasts as it didn’t feel as casual and easy to eat. So I cut the chicken into the bite-sized pieces and pan fried it, and it came together beautifully! If you are looking for a new chicken recipe, then give this one a try!

Ingredients for Mexican Street Corn Chicken

Try this delicious and easy one pan Mexican street corn chicken recipe for a flavorful and satisfying meal. With just a few simple ingredients, you can have a taste of authentic Mexican street food in your own kitchen! Here is everything you will need:

• Corn on the Cob: We prefer fresh corn, but you can use frozen corn too if you need to. Scroll to the section below for more details.
• Egg: used for dredging the chicken
• Flour: sticks to the egg on the chicken to create a light crispy breading on the chicken
• Kosher Salt: adds flavor
• Black Pepper: adds flavor
• Chicken Breasts: I prefer the flavor and texture of boneless, skinless chicken breasts in this recipe cut into bite-sized pieces.
• Extra Virgin Olive Oil: helps cook the breaded chicken
• Chili Powder: adds a little heat and traditional elote flavor
• Smoked Paprika: adds rich smoky flavor
• Onion: Just a simple yellow onion works great.
• Garlic: adds flavor
• Salted Butter: helps sauté the vegetables and adds rich flavor
• Mexican Crema: a signature Mexican street corn ingredient that can be found in the refrigerated Latino food section
• Lime: adds acidity and flavor
• Cotija Cheese: another essential component for Mexican street corn
• Cilantro: adds herby freshness
• Green Onions: adds a pop of bright fresh flavor

For more details and the measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Mexican Street Corn Chicken

It’s time to do a makeover on your typical chicken dinner! Add the bold flavors of Mexican street corn (also known as elote) for a creamy and crunchy twist. It is so quick and easy to make too! Let me walk you through the simple steps:

1. Prep the Corn on the Cob: Cut the corn kernels off 3 of the 4 cobs into a bowl and scrape off any additional milk that comes from the corn. Set it aside. For the 4th cob, grill it until charring begins on all sides then set it aside.
2. Bread the Chicken: Place the egg in a shallow dish and whisk it until creamy. Place the flour, salt and black pepper in a separate bowl and whisk together. Season the chicken pieces with salt and pepper and then dredge in the egg followed by the flour. Place the breaded chicken pieces on a plate.
3. Cook the Chicken: Heat a little olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken and let it start to brown. Then reduce the temperature to medium and turn the chicken pieces until golden on all sides and cooked through. Remove chicken from the pan.

How to Make Mexican Street Corn Chicken continued…

1. Sauté the Vegetables: Add a little butter to the skillet and add the onions. Cook until tender. Add some oil to the skillet then add the corn that was cut from the cob, the garlic and the chili powder and smoked paprika. Season with salt and pepper. Cook until the corn is soft.
2. Combine: Reduce the heat to medium low and add all but 1/3 cup of the crema and season with salt. Add the chicken to the dish and let it heat through.
3. Finish Assembling the Dish: Remove the skillet from the heat. Cut the grilled corn off the cob and sprinkle over the top of the chicken in the skillet. Mix the rest of the crema with the fresh lime juice and drizzle that over the top as well.
4. Garnish: Sprinkle the crumbled cotija cheese, green onions, cilantro and a little more chili powder over the top and serve!

The full recipe can be found in the recipe card at the end of the post. The pictures because show the different steps of the process.

Can I Used Frozen Corn?

Yes, frozen corn works really well in this recipe. You’ll need about 2 ½ cups of frozen sweet corn and no need to thaw it first. The natural sweetness of the fresh or frozen corn is key to this recipe!

PRO TIP: Never use canned corn for this recipe. The texture and flavor is all wrong.

What is Mexican Crema?

Crema is slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store. If you can’t find Mexican crema, you can substitute it with mayonnaise and a little milk.

What is Cotija Cheese?

Cotija cheese is a hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty.

It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.

What to Serve with Mexican Street Corn Chicken

This is a chicken recipe that could totally stand on it’s own, but if you want a few ideas for side dishes, here are a few:

• Best Black Beans
• Cilantro Lime Rice
• Refried Beans
• Spanish Rice
• Pinto Beans
• Chips and Salsa or Guacamole
• Charro Beans

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for 3-4 days. They can also be stored in freezer for up to a month. Let it cool completely and store it in a freezer-safe container.

To reheat it, I recommend using a cast iron skillet on the stove top over medium heat. You can add a little extra crema so it doesn’t get dried out.

Take a trip to the streets of Mexico with this delicious and easy one pan chicken recipe. Packed with flavors of corn, spices, and cheese, this dish is sure to become a family favorite!

More Easy Chicken Dinner Recipes:

• Quick and Easy Chicken Stir Fry
• Teriyaki Chicken Casserole
• Garlic Butter Chicken
• Teriyaki Chicken Quesadilla
• Crockpot Chicken and Rice
• Easy Honey Baked Chicken
• Panko Chicken with Lemon Cream Sauce
• Grilled Hawaiian Chicken

How to Make One Pan Mexican Street Corn Chicken

READ: One Skillet Mexican Street Corn Chicken