Description
This Mexican street corn chicken features tender chicken, a creamy corn sauce, lime, and cheese in an easy skillet dinner.
Ingredients
- 2 large boneless skinless chicken breasts, cut into 1 inch pieces
- 1 large egg, beaten
- 1/3 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 ears corn on the cob
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 12 ounces Mexican crema
- 1 lime, juiced
- 3/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 2 green onions, sliced
Instructions
- Cut the kernels from 3 ears of corn and place them in a bowl. Grill or char the remaining ear of corn in a hot skillet or over a flame until lightly blackened, then set aside.
- In a shallow bowl, whisk the egg. In a second bowl, combine the flour, kosher salt, black pepper, chili powder, and smoked paprika.
- Dip the chicken pieces into the egg, then coat them evenly in the seasoned flour mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a plate.
- Reduce the heat to medium and add the butter and remaining olive oil to the skillet.
- Stir in the onion and cook for 4 to 5 minutes until softened. Add the garlic, chili powder, smoked paprika, and corn kernels. Cook for another 5 minutes until the corn is tender and lightly charred.
- Lower the heat to medium-low and stir in the Mexican crema and lime juice until smooth.
- Return the cooked chicken to the skillet and simmer gently for 3 to 4 minutes until warmed through and coated in the sauce.
- Slice the charred corn kernels from the cob and scatter them over the skillet.
- Top with cotija cheese, cilantro, and green onions before serving.
Notes
- Fresh corn creates the best smoky sweet flavor and texture for this recipe.
- Avoid boiling the sauce after adding the crema to keep it smooth and creamy.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican