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Bringing us all the flavor with this Skillet Creamed Street Corn Chicken. Pan-seared skinless chicken breasts in a creamy, spicy, street corn sauce that’s truly delicious. Made with chicken cutlets, fresh corn, spices, and cream, then served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top. This Mexican street corn chicken dish is totally delicious, especially with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce. A quintessential summer dinner that everyone will love!
It’s finally that time of year when the sweet yellow corn begins to show up in all of our grocery stores. It’s on the early end for sure, but it’s here to stay for the next few months. And I have just the dinner for us all to make!
Some of you who’ve been readers for a while may remember (and hopefully love) my garlic butter creamed corn chicken. I made the dish a few summers ago and now it’s a staple in my kitchen from June through September. We just love it!
Last year I also made the yummiest street corn dip. We are just as equally in love with this dip!! I thought about how good it could be to combine the flavors, and well, that’s how this skillet dinner came to be!!
This chicken is fun! It’s also the creamiest and just so delicious.
Some details
Step 1: sear the chicken
I love to coat the chicken with egg and then dredge it through flour. This will give the chicken a very light breading. The sauce will stick right to it!
Step 2: mix the spices
Take the spices, chili powder, paprika, and cayenne, and mix them all together in a small bowl.
Step 3: cook the chicken
Sear the chicken in a big skillet. Get it nice and crispy, then remove it from the skillet. To that very same skillet, you’ll toss in the fresh corn with some garlic and the reserved spice mix.
Then a bit of cream cheese is stirred in with milk or cream to create the creamiest “creamed corn” sauce.
Step 4: make the chili butter + prep the toppings
While the chicken is cooking, brown the butter on the stove with the remaining spice mix.
Mix up the toppings. Yogurt (or mayonnaise), mixed with fresh lime juice, grilled corn kernels, lots of cilantro, green onion, and of course, cotija cheese. You could also use crumbled queso fresco.
Once the chicken has simmered and the sauce thickened. Serve the chicken and creamed corn sauce with all of the above. Be generous with the toppings, they really add so much freshness and deliciousness!
Rice, tortillas, and avocado for serving are perfect. Use the tortillas to mop up the creamy corn sauce! So yummy! You’re sure to love this one!
Looking for other simple skillet chicken recipes? Here are a few ideas:
One Skillet Chicken Tzatziki and Orzo
Skillet Chicken Tinga Enchiladas
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this Skillet Creamed Street Corn Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram
Skillet Creamed Street Corn Chicken
Servings: 6
Calories Per Serving: 610 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour or gluten-free flour
- 6 chicken breast cutlets
- kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
- 3 ounces cream cheese, at room temperature
- 4 tablespoons salted butter
- 1 cup whole milk or heavy cream
- 1/3 cup plain Greek yogurt or mayo
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.2. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the milk and 1/2 cup water. Slide the chicken into the sauce. Cook until warmed through, 5 minutes. 5. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.6. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.7. Remove the skillet from the stove. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro.
This post was originally published on June 7, 2023
This was DELICIOUS. A huge hit for everyone at our house and I would make this weekly. I didn’t change anything at all. Superb and easy as well. Yum yum yum
Love to hear this!! Thanks so much for trying this dish and sharing your feedback:) xT
OMG! So good! I used skinless bone in thighs and finished in the oven. So good! Served it with cilantro lime rice, can’t wait for the leftovers tomorrow.
Lol thanks so much Colleen!! So glad to hear that this recipe was enjoyed, I appreciate you making it:) xT
This recipe is a winner! I just made this for dinner and loved the flavors. Definitely will have friends over next time
Hey Christine,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx
Hello! I made this tonight and loved it! I tweaked a few thing, will make again.
Thank you for all your delicious and easy to follow recipes Teigan!
Hey LJ,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xx
This was so yummy! I cubed the chicken because I had a little too much. I also let it sit a little so it wasn’t soupy. I’ll definitely make it again!
Hey Heather,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
Loved this! Husband and I really enjoyed. Added some bell peppers and avocado at the end
Love to hear this Catherine!! Thanks so much for making this recipe and sharing your feedback! Happy Monday! xT
This was really good! I just pan fried the chicken and left out the ear of corn but still good! A bit confused on pictures. There seems to be green onion and unsalted butter which contradicts the recipes, but still good nonetheless.
Hi Erica,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! You can definitely add green onion as garnish and I love using salted butter:) xx
Made this for the first time tonight. Corn is just starting to be available in NJ. This dish is delicious. Even with the chili powder and cayenne, the corn makes it so sweet. Absolutely love it.
Hi Kathy,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
We loved the creamed corn chicken, so trying this is a no-brainer! I can’t wait.
Thanks so much Sarah! I hope it’s delish! xT
Heck yeah!!! Amazing!!!! Addictive!!!
Lol thanks so much Lisa!! Love to hear this! xT
Mine didn’t look as good as yours, but it was delicious! My husband loved it!
Hi Tonya,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for making it and your review!! 🍓🫐🍉
It looks like you added scallions. Is that right? I don’t see them in ingredients. Would it get soupy if I added fresh spinach?
Hi Maura,
Yes, I added some green onions for garnish, totally not necessary but feel free to add them! I’ve never tried adding the spinach, but sounds like it would be good! xT
This is delicious, even though I did go a little off script. I used 8oz of cream cheese, so I probably could have skipped the milk, it was a little to soupy, but the flavor was all there! It was very easy to make and I love a one pan dish, thank you Tieghan!
Love to hear this Cindy!! Thanks so much for trying this recipe and your feedback! Have a wonderful weekend!🌈🌤️ xT
We tried it last night and loved it – Great job again Tiegan!!
Thanks so much Susan!! I love to hear that this recipe was a hit, thanks for making it! Have a great Friday! xx
My whole family loved this! So much flavor! Adjustments I made: I added a diced poblano and zucchini with the onion and added a drained can of black beans with the corn (Trader Joe’s frozen roasted corn worked perfectly). Added the extra veggies because I wanted to make this more of a “one pan meal.” I also skipped the browned butter step – I put half of the spice mix with the flour to bread the chicken and then dumped the rest in. The yummy toppings (cotija cheese is to die for!) really pack a flavor punch! I recommend adding diced avocado and a squeezed lime too – delicious! Will stay in the dinner rotation for sure.
Hi Molly,
Amazing!! Thanks so much for trying this recipe and sharing your feedback and what worked well for you! So glad to hear that it was enjoyed:) Have a great weekend! xT
I made this last night and everyone went crazy for it. They said it has to stay on the dinner rotation. Your recipe knocked it out of the park again. Thank you.
Love to hear this Lynda!! Thanks so much for trying the recipe and sharing your feedback, so glad to hear it was enjoyed! xT