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Bringing us all the flavor with this Skillet Creamed Street Corn Chicken. Pan-seared chicken in a creamy, spicy, street corn sauce that’s truly delicious. Made with chicken cutlets, fresh corn, spices, and cream, then served up dip-style with grilled corn, spicy chili butter, and salty crumbled Mexican cotija cheese on top. This dish is totally delicious, especially with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce. A quintessential summer dinner that everyone will love!
It’s finally that time of year when the sweet yellow corn begins to show up in all of our grocery stores. It’s on the early end for sure, but it’s here to stay for the next few months. And I have just the dinner for us all to make!
Some of you who’ve been readers for a while may remember (and hopefully love) my garlic butter creamed corn chicken. I made the dish a few summers ago and now it’s a staple in my kitchen from June through September. We just love it!
Last year I also made the yummiest street corn dip. We are just as equally in love with this dip!! I thought about how good it could be to combine the flavors, and well, that’s how this skillet dinner came to be!!
This chicken is fun! It’s also the creamiest and just so delicious.
Some details
Step 1: sear the chicken
I love to coat the chicken with egg and then dredge it through flour. This will give the chicken a very light breading. The sauce will stick right to it!
Step 2: mix the spices
Take the spices, chili powder, paprika, and cayenne, and mix them all together in a small bowl.
Step 3: cook the chicken
Sear the chicken in a big skillet. Get it nice and crispy, then remove it from the skillet. To that very same skillet, you’ll toss in the fresh corn with some garlic and the reserved spice mix.
Then a bit of cream cheese is stirred in with milk or cream to create the creamiest “creamed corn” sauce.
Step 4: make the chili butter + prep the toppings
While the chicken is cooking, brown the butter on the stove with the remaining spice mix.
Mix up the toppings. Yogurt (or mayo), mixed with fresh lime juice, grilled corn kernels, lots of cilantro, and of course, cotija cheese.
Once the chicken has simmered and the sauce thickened. Serve the chicken and creamed corn sauce with all of the above. Be generous with the toppings, they really add so much freshness and deliciousness!
Rice, tortillas, and avocado for serving are perfect. Use the tortillas to mop up the creamy corn sauce! So yummy! You’re sure to love this one!
Looking for other simple skillet chicken recipes? Here are a few ideas:
One Skillet Chicken Tzatziki and Orzo
Skillet Chicken Tinga Enchiladas
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Skillet Cheesy Pepperoni Pizza Chicken
One Skillet Cheesy Cuban Chicken Rice Bake
Lastly, if you make this Skillet Creamed Street Corn Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram
Skillet Creamed Street Corn Chicken
Servings: 6
Calories Per Serving: 610 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large egg, beaten
- 1/4 cup all-purpose flour or gluten-free flour
- 6 chicken breast cutlets
- kosher salt and black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw)
- 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
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Place the egg and flour in separate shallow bowls. Season the chicken with salt and pepper. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.2. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the milk and 1/2 cup water. Slide the chicken into the sauce. Cook until warmed through, 5 minutes. 5. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.6. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.7. Remove the skillet from the stove. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro.
In photo I see loads of green onions not mentioned in recipe. Needs to be mentioned as a garnish. Also, a large spring of Basil??? not mentioned in recipe. And, fresh oregano sprigs on the chicken in the skillet- what’s up with that? IMO your food stylist took artistic liberty to doll this dish resulting in richly garnished false results. Beginners or modestly experience cooks may have less than flashy results.
The page I am reviewing has two recipes that include the chicken. One of them is incomplete, brown the chicken, but not placed in sauce to simmer. The second recipe has steps in “slipping” the meat in the sauce to finish cooking.
Otherwise, very tasty for my family. Thank you for letting me comment.
Paula Esposito
Thanks so much for this feedback back Paula! I will look over the recipe and adjust as needed. So glad you enjoyed the dish! Have a great weekend!! Xx
Loved this recipe! Kind of reminds me of a dish my nanny used to make growing up. I might add hatch chilis or something like that next time as a fun extra.
Thanks so much Carrie! xT
MMMMMM! So creamy and spicy! Full of flavor!
Hi there! Thank you so so much! I’m so glad you enjoyed this recipe! Have an amazing weekend 🙂 xT
Oh my gosh. I made this last night for dinner and my husband said it was better than the steak he had eaten at a high end steak place in Minneapolis he had eaten the night before. I think that is the ultimate compliment!
So glad you enjoyed this recipe! Have an amazing day! xT
This was yummy, I think each component adds depth to the dish, don’t skip!
Thank you Kristi! xT
Delicious! Even my son who prefers chicken thighs liked this chicken breast. It was a perfect dish to use the corn in season and fresh cilantro. Thank you!
Thanks so so much Cara!!
I can’t wait to make this ! I have a vegetarian friend coming for dinner also. Any suggestions for a sub for chicken for her ?
It’s so interesting maybe you could just leave the chicken out?
Hi there! Maybe you could use some zucchinis as a sub? xT
Perfect idea ! Thanks
This is one of the most delicious things I’ve ever made!! I threw a bunch of just picked corn in the freezer without shucking and have been pulling it out to use in recipes like this!
Wow thank you so so much Laura! xT
This was linked on a post to make street corn chicken enchiladas and there is no mention of enchiladas, this also seems like a totally different dish than was in the video? Very confused
This is hands down one of the tastiest dishes I’ve ever had! Chicken is so juicy and the sauce is delicious! I made cilantro lime rice to go with it. Can’t wait to make it again!
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
This was delicious! I was a bit nervous while cooking that it looked like milk and corn soup, but it all came together and thickened nicely, despite using milk vs. cream.
I went the lazy route and didn’t make the chili butter, but put a glob of mayo into the chicken and corn mixture as it sat off the heat—it and great flavor! 1/2 tsp. of cayenne was a lot for the kiddos so I’ll cut it back next time, though.
Served over white rice, garnished with cotija, green onion and sliced avocado (were cilantro haters).
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
Thank you for posting this recipe. I followed it almost exactly and it was amazing. (I used 3 ears of fresh corn since it is in season). My husband said it was “so Good” three times during dinner. I served it with rice and garnished with cilantro, avocado, and scallions. and it really turned out amazing.
Thanks so much for giving this recipe a try! I really hope you enjoyed it! xT
This was delicious! I aired light on adding the spices but definitely could have added more as suggested. For me, this is not a weeknight recipe but something I will definitely keep on my weekend rotation!
Thanks for giving the recipe a try! xT
We had a small family gathering where we grilled chicken and corn. We had a lot of leftovers and I repurposed them in this dish. It turned out amazing. My mother in law said she loved it, which is the highest praise one can receive.
Thanks so much for giving the recipe a try! So happy to hear it was enjoyed, (especially by your mother in law haha!) Have an awesome week! xT