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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
WOW! A+++ this is absolutely incredible! The layers of flavors with the corn and the spicy butter. It’s just all super delicious! Thank you for sharing your recipes. 🥰
Hey Susan,
Fantastic!! I appreciate you giving this recipe a try and your comment, love to hear it was a winner! xx
Doubled the recipe. We have no leftovers. Need I say more?
Outstanding summer recipe. Definitely one I’ll save!
Hey Kari,
Yay! Love to hear this recipe turned out nicely for you, thanks for giving it a go!🌼
Love it, Use your recipes everyday
Thanks so much, Kate!! Have the best week:) I appreciate you making so many recipes!
Super tasty! Tastes like elote/corn in a cup. So good!
Thanks so much, Jay! So glad to hear this recipe turned out well for you! I appreciate you giving it a try! 🎃 xXT
Wow! That was deeeeelicious! And easy. Thank you, Tieghan!
Thanks so much for your comment, Emily! So glad to hear this recipe was enjoyed, I appreciate you giving it a try! Xx
Fantastic mix of flavors. Perfect summer dish
Thanks so much, Judi! Glad to hear this recipe turned out well for you! Have a great day:) Xx
Another home run!!
My family raved over dinner tonight! I omitted coating the chicken in egg and flour and simply sautéed the thighs. I added a chopped, fresh poblano pepper to the onion as it cooked and used a bit more of the spice mix than called for. The creamy sauce, with a nice spice, is well balanced with the sweet, crunchy corn. I served it with rice and steamed broccoli. We loved it!!
Hey Jeanne,
Wonderful! So glad to hear that you enjoyed this dish, thanks for making it! x
Delicious! I cut the chicken up and served it over cauliflower rice. We topped with the crema, spiced butter, cotija and avocado. I used a mixture of fresh corn and frozen.
Will be making again!
Hey Jamee,
Awesome! So glad to hear that you enjoyed this recipe, thanks so much for making it! xT
This was hands down my favorite recipe of Half Baked Harvests that I’ve tried so far. My sister has been raving about it for a few weeks now and I finally got around to making it last night, so flavorful and hit every flavor and texture profile…a little spice, a little creamy and then the crunch of the corn, it was perfect! I made it exactly as the recipe instructions and I wouldn’t change a single thing, it was so delicious!!
Hey Maggie,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for making it! xT
This recipe was awesome! I did simplify it way down though for the sake of busy dinner time: I didn’t flour/egg the chicken and just diced my chicken and pan-fried in part of the spice mixture; I used only two ears of corn in the saute (cause that’s what I had) and no grilled corn; and I didn’t make the butter OR the Greek yogurt mixture. All of these things would have probably made it even better, but it was awesome without any of them. A couple of us wanted more spice, so we added a little hot sauce. SO GOOOOOOD, definitely a keeper, and maybe someday I’ll make it with all the pieces I left out 😀
Hey Samantha,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Thanks for sharing what worked well for you! Xx
Tastes delicious! I didn’t even add her cheese, yogurt and lime at the end and it’s already so flavorful
Hey Jessica,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I am so glad to hear that it turned out well for you! x
This was incredible. Thank you!
Thanks so much, Emily! Love to hear that you enjoyed this dish:) Happy Monday! xT
This is delicious and I would make again but I would cut down on the amount of corn and maybe skip the grilled corn step.
Hey Dana,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I am so glad to hear that it turned out well for you! x
My kids LOVED this recipe. We are a cheese loving family, I used some Monterrey jack instead of cotija which make it ooey gooey and delicious. Highly recommend and easy to make!
Hey Kimberly,
Happy Sunday! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed! x
This is restaurant quality and on par with true Southwest/Mexican cuisine. My son has a mild/medium spice palette and he loved it. ALL of us did! It’s just perfection. I spent a little time in the kitchen creating this, but it was worth the effort. Now I’m curious if the base would be great with other meats (steak, fish, etc)
Hey Sarah,
Awesome!! So glad to hear that this recipe was a winner, thanks for making it:) Thanks for sharing your feedback! xT