Creamy Mexican Street Corn Chicken Skillet

Name: Creamy Mexican Street Corn Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 pounds chicken breast, cut into bite sized pieces; 2 cups corn kernels, fresh or frozen; 1 red bell pepper, diced; 1 small white onion, diced; 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 cup sour cream or Mexican crema; 2 tablespoons fresh lime juice; 1/2 cup crumbled cotija cheese; 1/4 cup fresh cilantro, chopped; Salt and black pepper to taste

This one skillet meal brings the bold flavors of street corn together with juicy chicken for a perfect weeknight dinner.

By Daily Recipes Book· 🌍 Mexican· July 14, 2026

Creamy Mexican Street Corn Chicken Skillet

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

There is something special about the combination of charred corn and creamy chili sauce. This recipe was inspired by my time in Mexico, where street corn was a favorite snack I could never get enough of. I decided to turn those flavors into a complete meal by adding tender chicken and fresh peppers to the mix.

This dish is a lifesaver on busy evenings because everything cooks in one pan. My best tip is to get your skillet nice and hot before adding the corn, as that little bit of char adds a wonderful smoky sweetness that ties the whole meal together.

Ingredients

1.5 pounds chicken breast, cut into bite sized pieces
2 cups corn kernels, fresh or frozen
1 red bell pepper, diced
1 small white onion, diced
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup sour cream or Mexican crema
2 tablespoons fresh lime juice
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro, chopped
Salt and black pepper to taste

Instructions

1
Heat the olive oil in a large skillet over medium high heat.
2
Add the chicken pieces to the pan and season with salt, pepper, and chili powder. Cook until the chicken is browned and cooked through, then remove it from the skillet and set aside.
3
Add the onion, bell pepper, and corn to the same skillet. Sauté for about 5 to 7 minutes until the vegetables are tender and the corn begins to get some nice charred spots.
4
Lower the heat to medium and stir in the sour cream, lime juice, and smoked paprika until the sauce is smooth and creamy.
5
Add the chicken back into the skillet and toss everything together until the meat is heated through and coated in the sauce.
6
Top the dish with the crumbled cotija cheese and fresh cilantro before serving.

💡 Tips

This skillet tastes delicious served over warm rice or tucked into soft flour tortillas. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat gently on the stove.

#Chicken #Dinner #Mexican #One Skillet #Healthy

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