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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 is a must try!
Hi Diane,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Tieghan, this was sooo good!! My husband loved it and couldn’t quit bragging on it! Delish!
I couldnt find the cheese you recommended so I used feta instead and that’s brown butter…chefs kiss!
Hi there,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Had to take the time to rate this one as it was a 5/5 and I can’t wait to make it again!! The creamy sauce, yogurt drizzle, cotija and cilantro – all around delicious combination. Served over brown rice and made the perfect week night dinner. Thanks for the recipe!!
Hi Bethany,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Wow! The mayo and butter drizzle really takes this dish to the next level! Adding this to my rotation and excited to pack leftovers for work!
Hey Jerri,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
People!!! Don’t skip the spiced brown butter. It is all about the butter. go ahead and be indulgant once in a while
oh my this was good. Warm tortillas and ice cold Coronas… it was a hit.
Hi Warren,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Delicious. A nice kick to the dish. Will be making again.
Thanks so much Sarah!! Love to hear that this recipe turned out well for you and I appreciate you making it! xx
This was my first Half Baked Harvest recipe that I have attempted and it was excellent! I used whole milk (instead of heavy cream) and plain Greek yogurt instead of mayo. I also grilled all the corn instead of softening the corn per step 4 – saving one ear for step 7. My guests and I absolutely loved everything about this recipe! Served with steamed broccoli.
Thanks so much Karen!! I love to hear that this dish turned out well for you, thanks a lot for making it! xx
Really good! I skipped the butter and yogurt sauce (so I didn’t need nearly the amount of spice called for). I added in some broccoli to the corn, which we all liked. Also didn’t really need the cotijo, but it’s a nice touch. I also added chives on top, because it’s what I had, and we ate it with some brown rice. My picky family enjoyed it, so it’s definitely a keeper!
Hey Kate,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
Delicious!!! Made changes for ease and nutrition- used 2 cans of corn, nonfat milk, and squeezed a lime straight into the dish and omitted the mayo/Greek yogurt. Made the spicy butter but it had enough spice to it that you could easily omit that to cut back on fat too. Looking forward to making again!
Hi Marissa,
Happy Saturday!! I love to hear that this dish turned out well for you, thanks so much for making it! xx
I made this for my family I was visiting in Michigan and it was a HUGE HIT! Definitely a make again recipe!,
Hi Julie,
Amazing!! So glad to hear that this recipe turned out well for you and thanks for trying it! Have a great weekend:) xx
This was delicious and fairly easy once all the prep was completed. I used chicken thighs, cut into small pieces. Next time I would skip the egg/flour dredge altogether, I just didn’t need it. But I mixed part of the spices into the flour knowing I was skipping the butter drizzle. I also added diced zucchini and a can of green chiles. I used 4 oz of cream cheese and a cup of lowfat milk, no water. I served it topped with scallions and cotija cheese, with tortilla chips on the side. I will definitely make this again! Thank you!
Hi Mary,
Great!! So glad to hear that you enjoyed this dish and thanks so much for sharing what worked well for you! Happy Friday! xx
Delicious! skipped the spiced butter and yogurt but just used all the spice during the cooking and added juice of half lime at the end. also added baby oyster mushroom to make it healthier. Definitely a keeper.
Hi Cherry,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx
You’ve done it again! My husband said this is one of his favorite meals EVER. I thought he was going to lick the plate! :p
So very good. Will definitely be making this again and again.
Hey Mandy,
Happy Friday!! I’m thrilled to hear that this recipe was a winner, thanks a lot for making it and your comment!😎🍑 xx
Don’t sleep on this recipe. It’s absolutely delicious! Followed it to a tee. Don’t skip the butter on top…the BEST. My son asked for the recipe so he can make it when he returns to college in the Fall. Thank you Tieghan for another great recipe!
Thanks so much Christine!! So glad to hear you and your son enjoyed this dish, I appreciate you making it:) xT