This Mexican Street Corn Chicken Skillet combines juicy seasoned chicken, sweet corn, creamy cheese, fresh lime juice, and bold Mexican-inspired flavors in one easy pan. It's a quick and satisfying dinner that's perfect for busy weeknights and guaranteed to become a family favorite.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
6 servings
Calories
Approximately 420 calories per serving
Ingredients
2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces2 tablespoons olive oil1 teaspoon chili powder1 teaspoon smoked paprika1 teaspoon salt½ teaspoon black pepper4 cloves garlic, minced1 large red bell pepper, diced3 cups sweet corn kernels (fresh, frozen, or canned)4 ounces cream cheese, softened2 tablespoons fresh lime juice½ cup Cotija cheese, crumbled¼ cup fresh cilantro, chopped
Place the chicken pieces in a bowl and season with chili powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add the diced red bell pepper and minced garlic. Cook for about 2 minutes until fragrant. Stir in the corn and cook for another 3 to 4 minutes, allowing it to lightly brown.
Step 4: Make the Creamy Sauce
Reduce the heat to medium-low. Add the cream cheese and lime juice to the skillet. Stir continuously until the cream cheese melts and forms a smooth, creamy sauce.
Step 5: Combine Everything
Return the cooked chicken to the skillet and stir until everything is well coated in the sauce. Cook for 2 to 3 minutes until heated through.
Step 6: Add Cheese and Garnish
Sprinkle the Cotija cheese over the skillet and gently stir. Remove from heat and top with fresh cilantro.
Step 7: Serve
Serve immediately with your favorite toppings such as avocado, sour cream, jalapeños, or extra lime wedges.
Notes
Fire-roasted corn adds extra smoky flavor.Chicken thighs can be substituted for chicken breasts.Feta cheese can be used if Cotija is unavailable.Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave.
