Skillet Creamed Street Corn Chicken Recipe
This Skillet Creamed Street Corn Chicken is a flavorful and hearty dish featuring tender chicken breast cutlets coated in a spicy seasoned crust, pan-seared to golden perfection, and served atop a creamy, savory blend of sautéed onions, garlic, and sweet street corn. Finished with a zesty lime yogurt drizzle, melted spicy butter, crumbled cotija cheese, and fresh cilantro, this dish brings vibrant Mexican-inspired flavors to your weeknight dinner table in just 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Chicken and Coating
- 1 large egg, beaten
- 1/4 cup all-purpose flour or gluten-free flour
- 6 chicken breast cutlets
- Kosher salt and black pepper, to taste
- 3 tablespoons extra virgin olive oil
Spice Mix
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- Pinch of salt
Corn and Cream Sauce
- 1 yellow onion, chopped
- 2 cups corn kernels (from 3-4 raw ears)
- 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
Garnishes
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Chicken: In two separate shallow bowls, place the beaten egg and the flour. Season the chicken breast cutlets with kosher salt and black pepper. Dredge each chicken cutlet first through the egg, then coat evenly with the flour. Set aside on a plate.
- Mix the Spice Blend: In a small bowl, combine the chili powder, smoked paprika, cayenne pepper, and a pinch of salt. Stir well to combine and set aside.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown on each side, about 5 minutes per side. Once cooked and browned, remove the chicken from the skillet and set aside.
- Sauté Vegetables and Prepare Creamed Corn: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the corn kernels, chopped garlic, 2 teaspoons of the prepared spice mix, and season with salt and black pepper. Continue cooking until the corn softens, around 5 minutes. Reduce heat to low, then add the cream cheese, stirring until it melts and creates a creamy sauce. Stir in the whole milk (or heavy cream) and 1/2 cup of water to loosen the sauce.
- Simmer Chicken in Sauce: Slide the seared chicken back into the skillet with the creamy corn sauce. Allow it to warm through for about 5 minutes on low heat to meld the flavors.
- Prepare Spicy Butter: In a separate small skillet, melt the salted butter over medium heat until golden and fragrant. Stir in 3 teaspoons of the spice mix, a pinch of chili flakes, and salt. Cook for an additional minute, then remove from heat.
- Make the Zesty Yogurt Drizzle: In a small bowl, mix the plain Greek yogurt (or mayo), fresh lime juice, and a pinch of salt until smooth and well combined.
- Assemble and Serve: Remove the skillet from heat. Plate the chicken and creamy corn sauce, then top with grilled corn kernels, drizzle generously with the spicy butter and the lime yogurt mixture. Finish by sprinkling crumbled cotija cheese and chopped fresh cilantro on top. Serve immediately for a rich and flavorful meal.
Notes
- You can substitute gluten-free flour to make the dish gluten-free.
- Adjust cayenne pepper quantity according to your preferred spice level.
- Using heavy cream instead of whole milk will make the sauce richer and creamier.
- Grilling the corn for garnish adds a smoky flavor, but you can use fresh raw kernels if grilling is not an option.
- The dish can be served with a side of rice or warm tortillas for a complete meal.
