Gluten-Free Street Corn Chicken Skillet (Print Version)
All the incredible flavors of Mexican street corn (elote) tossed with tender chicken in a one-pan skillet meal. It's creamy, zesty, a little spicy, and completely addictive. Your new favorite weeknight dinner is here.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Gluten-Free
# Ingredients:
→ Main Components
01 -
1.5 lbs chicken breast, cut into 1-inch pieces
02 -
1 tbsp olive oil
03 -
16 oz bag frozen corn (fire-roasted preferred)
04 -
1 jalapeño, finely diced
→ The Sauce & Seasonings
05 -
1/2 cup Mexican crema or sour cream
06 -
2 cloves garlic, minced
07 -
1 tsp chili powder
08 -
1/2 tsp smoked paprika
09 -
Salt and black pepper to taste
→ For Garnish
10 -
1/2 cup crumbled cotija cheese
11 -
1/2 cup chopped fresh cilantro
12 -
1 lime, cut into wedges
# Instructions:
01 -
Season chicken with salt and pepper. Sear in a hot skillet with oil until golden and cooked through. Remove and set aside.
02 -
In the same pan, add corn and cook without stirring too often until charred in spots, about 5-7 minutes. Add jalapeño and garlic for the last minute.
03 -
Reduce heat to low. Stir in crema, chili powder, and paprika until corn is coated.
04 -
Add the chicken back to the pan. Squeeze in the juice from half a lime and stir to combine.
05 -
Remove from heat. Stir in half the cotija and cilantro. Serve immediately, topping with the remaining cheese, cilantro, and lime wedges.
# Notes:
01 -
Getting a good char on the corn is key to the flavor.
02 -
Use fresh lime juice for the best taste.
03 -
Don't boil the sauce after adding the cream.
# Equipment Needed:
01 -
Large skillet (cast iron recommended)
02 -
Knife
03 -
Cutting board
# Nutrition (Per Serving):
Calories: 465
Total Fat: 22g
Total Carbohydrate: 19g
Protein: 45g