A delicious, simple meal that captures the vibrant, tangy flavors of Mexican street corn. Perfect for busy weeknights, this one-pan chicken recipe combines tender chicken with creamy corn, spices, and toppings for an unforgettable dinner.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
2 cups corn (fresh, frozen, or canned; drained if canned)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
1 cup heavy cream
½ cup cream cheese, softened
1 tablespoon lime juice
1 teaspoon cumin
½ teaspoon smoked paprika
¼ cup cotija cheese, crumbled
2 tablespoons fresh cilantro, chopped
1 jalapeño, sliced (optional)
Lime wedges for serving
Instructions
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the diced chicken and season with salt, pepper, paprika, chili powder, garlic powder, and onion powder. Cook for about 7-8 minutes until cooked through and golden brown.
Add the corn to the skillet and stir well, cooking for another 2-3 minutes until heated through.
In a separate bowl, mix the heavy cream, cream cheese, lime juice, cumin, and smoked paprika until smooth. Pour this mixture over the chicken and corn, ensuring even coating.
Reduce the heat to low and let simmer for about 5 minutes until the sauce thickens slightly.
Remove from heat and sprinkle cotija cheese, cilantro, and jalapeño slices on top.
