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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.
This was amazing! OMG the flavors. Keep them coming.
Hi Jenny,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was a hit! Have a great weekend😎
Delicious!!!
Hi Mandy,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx
This was SO good! Loved it!
Question about the spice mixture. In the above you essentially say we need 10 teaspoons of mixture but you’re only using 5 teaspoons when you follow the steps. Why so much extra?
Hi Ashley,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it! Those are the measurements that worked well for me so I save the leftovers:) Happy 4th of July weekend! 🇺🇸🍓
Thank you for this amazing recipe! I’m not a regular cook but am trying to branch out more. This recipe was easy to follow and our meal turned out great! I loved using summer corn in a main dish like this. It was so creamy and delicious!
Hi Erin,
I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Have a great holiday weekend! 🇺🇸🎆 xT
Friends let me tell you something!!!!
This was delicious!!
My husband is the cook 99.8% of the time and well he was “busy” fixing something… mmmhmmm… just kidding he really was busy, so I volunteered to cook. A few laughs and side eyes later, from the mister of course, I served up a dish of this and it was AMAZING!
I opted to use fresh corn cobs cutting the raw corn off the cob and cooking it in the skillet. You could grill the corn first and then cut it off the cob but I didn’t feel like running back and forth like a lunatic because wellllll… I’m already not comfortable cooking in a kitchen, baking though, that is where I’m comfortable and can pump out some delicious items! Anyway I used 5 corn cobs. I do recommend, if grilling the corn to keep the husks on, trimming the loose ends first so they don’t catch fire. The silk actually comes off very well after it’s been cooked! Also, I was u able to use cilantro since it was beyond bad after only 3 days of purchase 😒 I do plan to make this again in the near future and I will be sure to get some FRESH cilantro next time.
Again, I don’t cook but this recipe was easy to follow, easy to prep, and easy to cook! If you don’t/can’t cook, this is a must try because I hit it out of the ballpark!
Thank you Tieghan for another delicious meal!
Thanks so much Jenna!! I love to hear that this salad turned out well for you! Thanks so much for making it and your comment! Thanks for sharing all of your handy notes as well! Happy Friday! xT
This was absolutely delicious. I didn’t have a white onion so I used a red and I used half and half instead of heavy cream. I also omitted the cayenne pepper because it would have been too hot for my kids. It was perfect! Thanks for another awesome recipe!
Hi Maggie,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
This was delicious! This one ranks in my top 5 Half Baked Harvest recipes. I made it exactly as written and it would be a little spicy for kids, but I love the spice
Thanks so much for trying this recipe Lindsay!! I love to hear that it was a winner and appreciate you making it! xx
I made this substituting chicken thighs for breasts, reduced fat milk for cream, greek yogurt in place of cream cheese and added chopped red pepper to the party. I was fairly skeptical if these modifications would turn out at all and had to not add water and cook the sauce down quite a bit to thicken… but it was delicious! It hits a great in-between of enchiladas and street corn, especially with the flour dredge. We will definitely be making again as it’s a great pantry/throw together meal.
Thanks so much Lorelyn!! So glad to hear that you enjoyed this dish and thanks for sharing what worked well for you! Have a great week! xT
Good recipe. Next time I won’t egg & flour the chicken, not needed. Actually, the flavors in this recipe would actually be really great with smoked chicken if you have a smoker. We’ll try that next time. I will also add 2 more cups of corn.
Hi Marlena,
Wonderful!! I’m so glad to hear that this recipe was a winner, I appreciate you making it and your comment! xx
I always ask my family (5 of us) their honest opinion of all new recipes and before I could ask my son said it was a keeper. I did forget the cilantro on the counter oops. I’ll try that next time. I loved the taste of the grilled corn. Next time I plan to grill all 5 ears instead of one.
Hi Jennifer,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT
This dish was really flavorful and gave so much life to plain old chicken. I used 2% milk, light butter and Greek yogurt to make this a little bit healthier. It was really good! I was considering not dreading the chicken out of laziness, but I did and I think it made all the difference with the flavor.
Hey Rachel,
Happy Friday! I am thrilled to hear that this recipe was a winner, thanks a lot for making it and sharing your review!🍓🍑 xT
Wow, this was yummy. It took me just about an hour to make. I had wild rice and avocados on the side. My family loved it 🙂 I couldn’t find fresh corn so I got canned and it worked fine.
Thanks so much Calleigh!! Love to hear that this dish was a hit, I appreciate you making it! xT
Thanks for posting about using canned corn. (I was wondering what a non-fresh corn alternative would be.). Do you also think frozen could work?
Yes, that should be just fine for you to use!
If you have access to Trader Joe’s, they sell frozen roasted corn.
Loved this! Super flavorful and you can customize how spicy you want it with the hot butter. I will say that it pays to prepare your corn and onions ahead of time – otherwise this can be a very finicky, time-consuming recipe. Also would be really good with a side of Mexican rice or lime rice. This was really unique and a perfect use of fresh sweet corn.
Hi Zoe,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
Absolutely outstanding! My teenage sons and husband loved it as did I. It’s a must make!
Hey Christy,
Fantastic!! I appreciate you making this recipe and sharing your feedback, love to hear that it was tasty! xT
Very flavorful. The chicken is moist and tender. Could not find cotija cheese, went with Feta. A bit putsy, but I’m guessing that would get better after I have made it a couple of times. Fresh corn is wonderful. Very satisfying. A nice change of pace.
Hey Eileen,
Happy Wednesday!! I love to hear that this recipe turned out well for you and appreciate you making it! xT
Made this tonight.Wow. The flavors were delectable and the taste divine. We live in an apt (no grill access) omitted that aspect. I couldn’t find cotija so used feta. Also have two kids under seven so toned down the heat, but this is a keeper. Thanks!
Hi there,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx