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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 one of the best recipes I’ve ever made. It’s very involved, so I won’t make it often, but when I’m in the mood for the effort, it is SO delicious. We ate every last leftover of this dish. Highly recommend!
Hey Amanda,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Holidays!🎄🎁
This was delicious! Wondering what you typically serve it with? Rice? Would love ideas!
Hi Emily! Yes, I would serve this with rice or just a yummy side salad! xT
Yummm! Made this for dinner tonight and it was perfect! I used all grilled corn (can’t beat fresh NJ corn!) and loved the extra flavor. Added fresh avocado slices on top. Definitely going to be in summer dinner rotation many many times!!
Hi Lindsay! Thanks SO much for making the recipe, I’m so happy to hear you loved it! Happy Monday! 🙂
Just made this!! Amazing!! I didn’t have regular chili powder so I used 1/2 chipotle chili powder and 1/2 ancho chili powder! Nice amount of heat!!
The husband loves it!!!! 💙
Hey Jill,
Happy Sunday!! Thanks a bunch for making this recipe and your feedback, love to hear it was enjoyed!
This came out amazing such a perfect summer dish. I used heavy cream and mayo the consistency was great. Will definitely be making this again
Hey Marti,
Wonderful!! Love to hear this recipe turned out nicely for you, I appreciate you making it and your comment!
The last step says: “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.” There are two references to corn, but the corn is already in the skillet. Where is the “topped with grilled corn” coming from?
Hi Karen,
It’s at the bottom of the ingredient list, 1 ear grilled corn kernels removed from the cob. I hope this makes more sense! xx
It looks like there is green onion in the photos but it’s not listed as an ingredient.
Hey Addison,
Yes, you can add green onion for garnish if you would like:) I hope you love this recipe! Happy Friday! xx
Sorry, but my question is to the statement “Serve the chicken and corn topped with grilled corn.” In Step 4 after cooking the onion, the corn is added to the skillet. Is some corn to be reserved for garnish in that last statement? At that point, you are adding the yogurt/mayo and spicy butter, so should you add additional or reserved corn? Sorry for my confusion, but I thought there would be a comment of “divided” for the corn if you plan to use it at two intervals. Thanks so much for the in-depth info.
You are going to use the 2 cups of corn in step 4. In step 7, you are going to top the dish with grilled corn. I hope this helps!
THANK YOU SOOOO MUCH! I see there are two different entries for corn in the Ingredients list now! One is frozen corn, and the second one is grilled corn on the cob! You’re the best! I can’t wait to try it, and I wanted to be sure I had all the ingredients.