Name: Mexican Street Corn Chicken: Recipe, Tips, and Delicious Variations
Prep time: 20 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon olive oil; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon cumin; 1/4 teaspoon garlic powder; Salt and pepper to taste; 1 tablespoon butter; 1/2 cup frozen corn; 1/4 cup mayonnaise; 2 tablespoons crumbled cotija cheese; 1 tablespoon chopped cilantro; 1/2 lime, juiced; Optional: hot sauce, for serving

Sausage and potatoes skillet: the ultimate one-pan wonder that’s about to revolutionize your weeknight dinners! Imagine this: crispy, golden-brown potatoes mingling with savory, perfectly browned sausage, all infused with aromatic herbs and spices. Are you hungry yet? This isn’t just a meal; it’s a symphony of flavors and textures that will have your family begging for seconds.

While the exact origins of combining sausage and potatoes in a skillet are somewhat lost to time, the concept itself is deeply rooted in resourceful cooking traditions around the world. For generations, families have relied on simple, hearty ingredients like these to create satisfying and affordable meals. Think of it as a culinary hug warm, comforting, and deeply satisfying.

So, why is the sausage and potatoes skillet such a beloved dish? It’s simple: it’s incredibly delicious, unbelievably easy to make, and requires minimal cleanup. The combination of the salty, savory sausage with the earthy sweetness of the potatoes is a match made in heaven. Plus, the one-pan cooking method means less time washing dishes and more time enjoying your meal with loved ones. Whether you’re a seasoned chef or a kitchen novice, this recipe is guaranteed to be a success. Let’s get cooking!

Ingredients:

For the Chicken:

2 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste

For the Mexican Street Corn Topping:

4 ears of corn, kernels removed (about 3 cups)
2 tbsp butter
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup chopped cilantro
1 jalapeño, seeded and minced (optional, for heat)
1 lime, juiced
1/4 tsp chili powder
Salt and pepper to taste

Optional Garnishes:

Lime wedges
Extra cilantro
Hot sauce

Preparing the Chicken:

First, let’s get our chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. This is our spice rub that will give the chicken tons of flavor.
Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated. Don’t be shy! The more spice, the better.

Cooking the Chicken:

Heat the olive oil in a large skillet over medium-high heat. You want the skillet to be nice and hot before adding the chicken.
Carefully place the chicken breasts in the hot skillet. Don’t overcrowd the pan; you may need to cook them in batches.
Sear the chicken for about 5-7 minutes per side, or until they’re nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing or shredding. This helps the juices redistribute, resulting in more tender chicken.

Preparing the Mexican Street Corn Topping:

While the chicken is resting, let’s make the star of the show: the Mexican street corn topping! If you’re using fresh corn on the cob, carefully cut the kernels off the cob. You can also use frozen corn, just make sure it’s thawed.
Melt the butter in the same skillet you used to cook the chicken (no need to clean it!).
Add the corn kernels to the skillet and cook for about 5-7 minutes, or until they’re slightly charred and tender. Stir occasionally to prevent burning.
Remove the skillet from the heat and let the corn cool slightly.
In a large bowl, combine the cooked corn, mayonnaise, sour cream, cotija cheese (or feta), cilantro, jalapeño (if using), lime juice, chili powder, salt, and pepper. Mix everything together until well combined. Taste and adjust seasonings as needed. I like mine with a little extra lime juice!

Assembling the Dish:

Now for the fun part: putting it all together! You have a few options here. You can slice the chicken breasts and serve the Mexican street corn topping over the top.
Alternatively, you can shred the chicken and mix it with the Mexican street corn topping for a more cohesive dish. This is my preferred method!
Serve immediately, garnished with lime wedges, extra cilantro, and hot sauce, if desired.

Serving Suggestions:

This Mexican Street Corn Chicken is delicious on its own, but it’s also great served in tacos, burritos, or over rice. Here are a few more ideas:

Tacos: Warm up some tortillas and fill them with the Mexican Street Corn Chicken. Top with your favorite taco toppings, like shredded lettuce, diced tomatoes, and salsa.
Burrito Bowls: Create a burrito bowl with rice, black beans, Mexican Street Corn Chicken, and your favorite toppings.
Salad: Serve the Mexican Street Corn Chicken over a bed of lettuce with avocado, tomatoes, and a lime vinaigrette.
Nachos: Spread tortilla chips on a baking sheet, top with the Mexican Street Corn Chicken, and sprinkle with cheese. Bake until the cheese is melted and bubbly.

Tips and Variations:

Spice Level: Adjust the amount of cayenne pepper and jalapeño to your liking. If you’re sensitive to heat, omit them altogether.
Cheese: If you can’t find cotija cheese, feta cheese is a good substitute. You can also use Monterey Jack or cheddar cheese.
Corn: Fresh corn is best, but frozen corn works well too. Just make sure it’s thawed before cooking.
Chicken: You can use chicken thighs instead of chicken breasts. Just adjust the cooking time accordingly.
Grilling: For a smoky flavor, grill the chicken breasts instead of cooking them in a skillet.
Make Ahead: You can prepare the Mexican street corn topping ahead of time and store it in the refrigerator for up to 3 days. Just add the cilantro right before serving.
Slow Cooker: For an even easier meal, cook the chicken in a slow cooker. Place the chicken breasts in the slow cooker, pour the spice mixture over the top, and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and mix it with the Mexican street corn topping.
Instant Pot: You can also cook the chicken in an Instant Pot. Place the chicken breasts in the Instant Pot, add 1 cup of chicken broth, and cook on high pressure for 8-10 minutes. Quick release the pressure and shred the chicken. Mix it with the Mexican street corn topping.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Calories: 450-550 per serving
Protein: 40-50g
Fat: 25-35g
Carbohydrates: 20-30g

Storing Leftovers:

Store any leftover Mexican Street Corn Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

Why This Recipe Works:

This recipe is a winner because it combines the best of both worlds: tender, flavorful chicken and the irresistible flavors of Mexican street corn. The spice rub on the chicken adds a delicious depth of flavor, while the creamy, cheesy, and slightly spicy corn topping takes it over the top. It’s a crowd-pleaser that’s easy to make and perfect for any occasion. Plus, it’s versatile enough to be served in a variety of ways, from tacos to salads to burrito bowls. You really can’t go wrong!

Troubleshooting:

Chicken is dry: Make sure you don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Letting the chicken rest before slicing or shredding also helps retain moisture.
Corn is mushy: Don’t overcook the corn. You want it to be slightly charred but still have a bit of bite.
Topping is too thick: Add a little more lime juice or sour cream to thin it out.
Topping is too thin: Add a little more mayonnaise or cotija cheese to thicken it up.
Not enough flavor: Taste and adjust the seasonings as needed. Add more chili powder, cumin, or lime juice to enhance the flavor.

Equipment You’ll Need:

Large skillet
Mixing bowl
Cutting board
Knife
Meat thermometer
Measuring cups and spoons

Variations for Dietary Needs:

Gluten-Free: This recipe is naturally gluten-free. Just make sure to use gluten-free tortillas if serving in tacos.

Conclusion:

This Mexican Street Corn Chicken recipe isn’t just another weeknight dinner; it’s a vibrant explosion of flavor that will transport your taste buds straight to a bustling Mexican street market. The creamy, tangy sauce, the sweet bursts of corn, and the subtle kick of chili powder all come together to create a symphony of textures and tastes that’s simply irresistible. I truly believe this will become a new family favorite!

Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a restaurant-quality experience in the comfort of your own home. Forget complicated recipes with endless steps this one is straightforward and satisfying, perfect for busy weeknights or relaxed weekend gatherings. Plus, it’s a fantastic way to introduce a little excitement into your usual chicken routine.

But the best part? It’s incredibly versatile! Serve this Mexican Street Corn Chicken over a bed of fluffy rice or quinoa for a complete and satisfying meal. For a lighter option, shred the chicken and toss it into a vibrant salad with black beans, avocado, and a lime vinaigrette. Or, get creative and use it as a filling for tacos or quesadillas the possibilities are endless!

Here are a few serving suggestions and variations to get you started:

Serving Suggestions:

Classic: Serve over cilantro-lime rice with a side of black beans and a dollop of sour cream.
Taco Night: Shred the chicken and use it as a filling for warm tortillas, topped with your favorite taco fixings.
Salad Sensation: Toss shredded chicken with mixed greens, corn, black beans, avocado, and a zesty lime dressing.
Quesadilla Delight: Layer the chicken with cheese and your favorite toppings between tortillas and grill until golden brown.
Bowl Bonanza: Create a delicious bowl with quinoa, chicken, corn, black beans, salsa, and a drizzle of chipotle mayo.

Variations:

Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for an extra kick.
Cheesy Goodness: Sprinkle shredded Monterey Jack or Cotija cheese over the chicken before serving.
Veggie Boost: Add diced bell peppers or zucchini to the pan while cooking the chicken for added nutrients and flavor.
Creamy Dreamy: Stir in a tablespoon of cream cheese or sour cream to the sauce for an even richer and creamier texture.
Grilled Goodness: Grill the chicken breasts and then top with the Mexican street corn mixture for a smoky flavor.

I’m so excited for you to try this recipe! I poured my heart into creating a dish that’s both delicious and easy to make, and I truly believe you’ll love it as much as I do. Don’t be afraid to experiment with different variations and make it your own.

Now it’s your turn! Head to your kitchen, gather your ingredients, and get ready to create some culinary magic. I can’t wait to hear about your experience with this Mexican Street Corn Chicken recipe. Please, share your photos, comments, and any modifications you make in the comments section below. Let’s build a community of food lovers who appreciate delicious, easy-to-make meals! Happy cooking! I hope you enjoy this recipe as much as I do!