Mexican Street Corn Chicken

Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.

📝 Ingredients

• 4 Ears Corn on the Cob ((or about 2 1/2 cups frozen, but never canned))
• 1 Egg (large, beaten)
• 1/3 Cup Flour
• Kosher Salt
• Black Pepper
• 2 Chicken Breasts (large, boneless, skinless, chopped in 1" pieces)
• 3 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Tablespoons Chili Powder
• 2 teaspoons Smoked Paprika
• 1/2 Yellow Onion (minced)
• 2 Cloves Garlic (chopped)
• 1 Tablespoons Salted Butter
• 15 ounces Mexican Crema
• 1 Lime (juiced)
• 3/4 Cup Cotija Cheese (crumbled)
• 1/4 Cup Cilantro (fresh, chopped)
• 2 Stalks Green Onions (chopped)

👨‍🍳 Instructions

1. 1Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside.
2. 2The last cob, grill until charring begins and set aside.
3. 3Place the egg in a shallow dish, whisk and set aside.
4. 4Place the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper.
5. 5Season the chicken with salt and pepper on both sides.
6. 6Dredge both sides of the chicken in the egg, and then the flour. Place the chicken on a plate.
7. 7Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and begin to brown then turn down to medium and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan to a separate plate.
8. 8Add the butter into the skillet. Add the onion, stirring into the butter. Cook until soft, 5 minutes.
9. 9Add about a tablespoon of olive oil to the pan along with the corn from the bowl, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn is soft, about 5 minutes.
10. 10Reduce the heat to medium low. Mix in all but 1/3 cup of the crema. Season with salt. Slide the chicken into the sauce and cook until warmed through, 5 minutes.
11. 11Remove the skillet from the heat.
12. 12Cut the grilled corn off the cob and arrange on the dish and finally mix the remaining 1/3 cup crema with the lime juice or just drizzle both over the dish.
13. 13Sprinkle on the crumbled cotija cheese, green onions and cilantro!