Skillet Creamed Street Corn Chicken Recipe

I’ve got to tell you about this Skillet Creamed Street Corn Chicken Recipe that has seriously become one of my weeknight favorites. It’s that perfect mix of creamy, spicy, and smoky flavors all coming together in a single skillet – making dinner time feel so much easier and more delicious. Whenever I need a dish that impresses but doesn t take forever, this is what I turn to.

This recipe shines because it balances the tender chicken with that dreamy creamed street corn sauce, and the little extra spicy butter drizzle just takes everything to the next level. If you re someone who loves bold flavors but also appreciates something comforting, you re going to really love making and eating this Skillet Creamed Street Corn Chicken Recipe.

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Ingredients You’ll Need

The magic of this Skillet Creamed Street Corn Chicken Recipe is in the quality of simple ingredients coming together. A few pantry staples and fresh items make this a recipe you can pull out any time without a complicated grocery haul.

• Chicken breasts: I like to use boneless and skinless for easy, even cooking.
• Egg: Helps the flour stick perfectly to the chicken for a nice crust.
• Flour: Use all-purpose to coat the chicken and create a slight crust.
• Chili powder, paprika, cayenne: This spice mix brings that wonderful smoky heat – don t skip it!
• Olive oil: For cooking and adding mild fruity notes.
• Onion: Sautéed until soft, it adds sweetness and depth.
• Fresh corn kernels: Fresh preferred, but frozen works in a pinch – it’s the star of the creamed corn part.
• Garlic: Gives that classic punch.
• Cream cheese: What makes the sauce so rich and velvety.
• Milk: To loosen the sauce and make it creamy.
• Butter: To melt with spices for a finishing drizzle.
• Chili flakes: For an extra spicy kick.
• Greek yogurt or mayo: Adds tang and light creaminess when mixed with lime juice.
• Lime juice: Brightens up the whole dish beautifully.
• Cotija cheese: Crumbled on top for salty, crumbly goodness.
• Fresh cilantro: Brings freshness and color at the end.

Variations

I love that this Skillet Creamed Street Corn Chicken Recipe is flexible enough to suit different tastes and dietary needs. I often tweak it based on what I have on hand or who s coming to dinner.

• Make it spicy: Adding extra cayenne or a splash of hot sauce turned this into a fiery favorite with my spice-loving friends.
• Dairy-free version: I’ve swapped the cream cheese and Greek yogurt for coconut cream and dairy-free mayo with great results.
• Use chicken thighs: Juicier and more forgiving, chicken thighs work beautifully if you want a richer bite.
• Vegetarian option: Skip the chicken and add grilled mushrooms or tofu for a hearty, veggie-packed meal.

How to Make Skillet Creamed Street Corn Chicken Recipe

Step 1: Prep and Coat the Chicken

Start by seasoning your chicken breasts with salt and pepper – simple but essential. Then, set up two shallow bowls: one with beaten egg and the other with flour. Dip each chicken breast first into the egg, then dredge it in the flour until well coated. I find this double-dipping ensures a nice crust that holds up well when cooking. Set the coated chicken aside on a plate while you prepare your spices.

Step 2: Mix Your Spices

In a small bowl, combine chili powder, paprika, cayenne, and a tiny pinch of salt. This spice blend is magic – it gives the dish warmth and a subtle smoky heat. Trust me, mixing this ahead keeps everything moving smoothly when it s time to cook.

Step 3: Cook the Chicken to Golden Perfection

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, carefully add the chicken breasts. Cook them about 5 minutes per side until you get that beautiful golden crust. Don t rush this – good color means plenty of flavor. Once cooked, remove the chicken from the skillet and set aside.

Step 4: Make the Creamed Corn Sauce

In the same skillet, add a tablespoon of olive oil and toss in the chopped onion. Sauté until soft and fragrant, about 5 minutes. Then stir in fresh corn kernels, garlic, and 2 teaspoons of your spice mix. Season with salt and pepper, cooking until the corn softens-usually another 5 minutes. Lower the heat and mix in cream cheese until it melts into a silky sauce. Stir in milk and half a cup of water to reach the perfect creamy consistency. Slide the chicken back into the skillet, nestling it into the sauce, and cook on low heat for 5 more minutes to warm everything through.

Step 5: Whip Up the Spicy Butter Drizzle

While the chicken warms, melt butter in a separate small skillet over medium heat until golden. Stir in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Let it cook just another minute to bloom the spices, then remove it from the heat. This drizzle adds a fantastic finishing kick you ll want to pour generously on your plated dish.

Step 6: Prepare the Tangy Yogurt Drizzle

Mix your Greek yogurt (or mayo) with fresh lime juice and a pinch of salt. This adds a cool, zesty contrast to the warm, spicy butter and creamy corn. I love how this simple step balances the whole dish beautifully.

Step 7: Assemble and Serve

Turn off the stove and plate your chicken nestled in that luscious creamed corn sauce. Drizzle over the spicy butter and then the tangy yogurt mixture. Finish with a generous sprinkle of crumbled cotija cheese and chopped fresh cilantro. The layers of flavor here will make your taste buds sing – I promise your family will go crazy for it!

How to Serve Skillet Creamed Street Corn Chicken Recipe

Garnishes

I stick with simple but flavorful garnishes-crumbled cotija cheese and fresh cilantro are my go-tos, adding a lovely salty punch and fresh herbal notes. Sometimes, I throw on a sprinkle of chopped green onions for a mild sharpness. These finishes really make the dish pop visually and flavor-wise.

Side Dishes

This chicken pairs wonderfully with a light side salad, Mexican street corn salad, or even some smoky roasted sweet potatoes. I also like serving it with warm tortillas or simple cilantro-lime rice to soak up all that delicious sauce.

Creative Ways to Present

For special occasions, I sometimes serve this in individual cast iron skillets at the table-everyone loves the rustic, cozy vibe. Adding a corn cob half grilled alongside provides a fun, hands-on way for guests to enjoy the street corn flavors even more.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken overnight, so when reheating, gently stir in a splash of milk to loosen it back up. It tastes just as good the next day!

Freezing

I’ve frozen this dish a couple of times with good results. Make sure to cool it completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove.

Reheating

I usually reheat leftovers in a skillet over low heat, adding a little milk to keep the sauce creamy and prevent drying out. Avoid microwaving straight from frozen to maintain that lovely sauce texture.

FAQs

Final Thoughts

I absolutely love how this Skillet Creamed Street Corn Chicken Recipe turns weeknight cooking into something fun and flavorful without the fuss. It s one of those dishes I feel confident serving anytime because it hits all the right notes – creamy, spicy, fresh, and comforting all at once. Try this out next time you want something a little special but still easy, and I bet it ll become one of your favorites, too!

Skillet Creamed Street Corn Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 140 reviews

• Author: Wesley
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-inspired

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Description

Skillet Creamed Street Corn Chicken is a flavorful and creamy one-pan dish featuring golden-crisp chicken coated with a spicy corn and cream cheese sauce. Infused with smoky chili spices and fresh lime Greek yogurt drizzle, this recipe offers a comforting yet zesty meal perfect for weeknight dinners.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Coating

• 6 boneless, skinless chicken breasts
• 1 large egg
• 1 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil (for cooking chicken)

Spice Mix

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Pinch of salt

Corn and Cream Sauce

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cups corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• 1/4 cup milk
• 1/2 cup water
• Salt and pepper, to taste

Spicy Butter

• 2 tablespoons unsalted butter
• 3 teaspoons spice mix (from above)
• Pinch of chili flakes
• Pinch of salt

Yogurt Lime Drizzle

• 1/2 cup Greek yogurt or mayonnaise
• 1 tablespoon fresh lime juice
• Pinch of salt

To Serve

• 1/2 cup crumbled cotija cheese
• Fresh cilantro, chopped, for garnish

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Instructions

1. Prepare the chicken coating: In separate shallow bowls, place the beaten egg and all-purpose flour. Season the chicken breasts on both sides with salt and pepper. Dredge each piece first in the egg, allowing excess to drip off, then coat thoroughly with flour. Set aside on a plate.
2. Mix the spices: In a small bowl, combine the chili powder, paprika, cayenne pepper, and a pinch of salt. Set this spice blend aside for use throughout the recipe.
3. Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, approximately 5 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
4. Prepare the creamed corn sauce: In the same skillet, add 1 tablespoon olive oil and sauté the diced onion over medium heat until softened, about 5 minutes. Add the corn kernels, minced garlic, 2 teaspoons of the prepared spice mix, and season with salt and pepper. Cook until the corn softens, roughly 5 minutes. Reduce the heat to low; stir in the cream cheese until melted and creamy. Then mix in the milk and water to loosen the sauce. Slide the cooked chicken back into the skillet, spooning the sauce over it, and cook gently until warmed through, about 5 minutes.
5. Make the spicy butter: In a separate small skillet, melt the butter over medium heat until it turns golden and fragrant. Stir in 3 teaspoons of the spice mix along with a pinch of chili flakes and salt. Cook this mixture for another minute, then remove from heat.
6. Prepare the yogurt lime drizzle: In a small bowl, combine Greek yogurt or mayonnaise with fresh lime juice and a pinch of salt. Mix well until smooth.
7. Serve: Remove the skillet from heat. Plate the chicken topped with the creamy corn sauce. Drizzle the spicy butter and the yogurt lime mixture over the top. Finish by sprinkling crumbled cotija cheese and freshly chopped cilantro for a bright, tangy garnish.

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Notes

• For extra smoky flavor, consider grilling the corn before adding it to the sauce.
• You can substitute chicken thighs for a juicier result.
• Adjust cayenne pepper amount according to your preferred spice level.
• Use low-fat cream cheese and Greek yogurt to reduce calories.
• Serve with warm tortillas or crusty bread to soak up the creamy sauce.

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Nutrition

• Serving Size: 1 chicken breast with sauce (approx. 1/6 recipe)
• Calories: 420
• Sugar: 5g
• Sodium: 480mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 120mg