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Creamy Mexican Street-Corn Chicken

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Bring the bold flavors of elote to your dinner table with this Creamy Mexican Street-Corn Chicken! 🌽🍗 Juicy, pan-seared chicken is smothered in a rich, zesty sauce made with corn, mayo, cotija cheese, lime, and chili spice. 🌶️🧀 It’s smoky, creamy, and bursting with flavor in every bite. Serve it with rice, tortillas, or a fresh salad for a comforting, flavor-packed meal that’s anything but boring! 🍋🔥

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts (or chicken thighs if preferred)

  • 2 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika (or regular paprika)

  • ½ teaspoon chili powder

  • Salt and black pepper to taste

For the Mexican Street Corn Topping:

  • 1 ½ cups corn kernels (fresh, canned, or frozen and thawed)

  • ⅓ cup mayonnaise

  • ¼ cup sour cream or plain Greek yogurt

  • ½ cup crumbled cotija cheese (or feta or parmesan as a substitute)

  • 2 tablespoons fresh lime juice

  • 1 tablespoon chopped fresh cilantro

  • 1–2 teaspoons hot sauce (optional, adjust to taste)

  • Extra cotija cheese and cilantro for garnish

Preparation Tips:

  • If using frozen corn, make sure it’s fully thawed and patted dry.

  • Chicken should be brought to room temperature before cooking for even doneness.

  • Pre-measure all your topping ingredients while the chicken is cooking for quick assembly.

Instructions

1. Season the Chicken

  • In a small bowl, combine garlic powder, cumin, paprika, chili powder, salt, and black pepper.

  • Pat the chicken dry using paper towels. Rub both sides of the chicken evenly with the seasoning mix.

2. Sear the Chicken

  • Heat olive oil in a large skillet over medium-high heat.

  • Place chicken in the skillet and sear for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F / 74°C).

  • Remove from heat and let it rest on a plate while preparing the topping.

3. Prepare the Mexican Street Corn Topping

  • In a medium mixing bowl, stir together mayonnaise, sour cream (or yogurt), lime juice, and hot sauce (if using).

  • Add in the corn, cotija cheese, and chopped cilantro. Mix until everything is well combined.

  • Taste and adjust seasoning if needed—add more lime for tang, or hot sauce for extra kick.

4. Combine Chicken and Corn Topping

  • Spoon a generous amount of the corn mixture over each cooked chicken piece.

  • If desired, return the chicken with topping to the pan, cover, and warm over low heat for 2–3 minutes to meld flavors.

  • Alternatively, place the topped chicken under the broiler for 2 minutes for a warm, slightly caramelized finish.

5. Garnish and Serve

  • Sprinkle with extra crumbled cotija and fresh cilantro just before serving.

  • Serve with lime wedges on the side for a bright, zesty finish.

Notes

  • Cotija Cheese Substitution: Cotija cheese has a salty, crumbly texture. If it’s hard to find, feta or grated parmesan makes a good alternative.

  • Cooking Chicken Evenly: To ensure even cooking, pound thicker parts of the chicken breasts to uniform thickness before searing.

  • Corn Options: Fresh grilled corn offers the best flavor, but canned or thawed frozen corn works well. Just dry it first so the topping isn’t watery.

  • Making It Lighter: Swap mayo for Greek yogurt, or do half-and-half. It still delivers creaminess with less fat.

  • No Broiler? No problem. Simply cover the skillet for a minute or two on low heat to warm the topping, or serve it cold for contrast.

  • Meal Prep Friendly: Cook and store the chicken separately from the topping. Add topping just before reheating for best results.

  • Spice Level: The chili powder is mild. To increase heat, add cayenne or chopped jalapeños to the topping.

Find it online: https://inarecipes.com/creamy-mexican-street-corn-chicken/