Mexican Street Corn Chicken Skillet

Name: Mexican Street Corn Chicken Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound chicken breast, cut into bite sized pieces; 2 cups corn kernels, fresh or frozen; 1 tablespoon olive oil; 1 bell pepper, diced; 1/2 small onion, diced; 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 cup crumbled cotija cheese; Fresh cilantro for garnish

This one skillet meal brings all the zesty, creamy flavors of authentic street corn to your dinner table in thirty minutes.

By Recipes By Nani· 🌍 Mexican· July 18, 2026

recipesbynani.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

There is something so special about the combination of charred corn, tangy lime, and savory spices. This dish reminds me of my time living in Mexico where street corn was a favorite treat, but I turned it into a full meal by adding juicy chicken and colorful peppers.

It is the perfect recipe for those busy weeknights when you want something fresh but do not want to wash a mountain of dishes afterward. I love to serve this straight from the skillet so everything stays nice and warm while we eat.

🧺 Ingredients

1 pound chicken breast, cut into bite sized pieces
2 cups corn kernels, fresh or frozen
1 tablespoon olive oil
1 bell pepper, diced
1/2 small onion, diced
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
1/2 cup crumbled cotija cheese
Fresh cilantro for garnish

👩‍🍳Instructions

1
Heat the olive oil in a large skillet over medium high heat.
2
Add the chicken pieces and cook until they are browned and cooked through, then remove them from the pan and set aside.
3
In the same skillet, add the corn, diced bell pepper, and onion.
4
Sauté the vegetables for about five minutes until the corn starts to look slightly charred and the onions are soft.
5
While the veggies cook, whisk together the mayonnaise, sour cream, lime juice, and chili powder in a small bowl.
6
Add the cooked chicken back into the skillet with the vegetables.
7
Pour the creamy sauce over everything and stir well to coat all the ingredients evenly.
8
Remove from the heat and sprinkle the cotija cheese and fresh cilantro over the top before serving.

💡 Tips

You can serve this over a bed of warm rice or inside soft tortillas for a taco night. If you have leftovers, store them in an airtight container in the fridge for up to three days and reheat them gently on the stovetop.

#chicken #mexican #one skillet #dinner #easy

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