Ingredients
For the Chicken
- 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Street Corn Mixture
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons butter
- 2 cloves garlic, minced
- ⅓ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- ½ teaspoon chili powder
- ½ cup cotija cheese or feta cheese, crumbled
- 2 tablespoons chopped cilantro
Optional Garnishes
- Extra cotija cheese
- Lime wedges
- Sliced jalapeños
- Chopped cilantro
- Red pepper flakes
Instructions
1. Season the Chicken
In a bowl, toss the chicken with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked. Transfer to a plate.
3. Cook the Corn
In the same skillet, melt the butter. Add the corn and cook for 4–5 minutes until lightly charred in spots. Stir in the minced garlic and cook for 30 seconds.
4. Make the Creamy Sauce
Reduce the heat to medium. Stir in the mayonnaise, sour cream, lime juice, and chili powder until well combined.
5. Combine Everything
Return the cooked chicken to the skillet. Stir until the chicken is coated in the creamy corn mixture.
6. Finish the Dish
Remove from heat and sprinkle with cotija cheese and chopped cilantro.
7. Serve
Serve hot with rice, tortillas, tortilla chips, roasted potatoes, or a fresh green salad.
Tips
- Char the corn well for authentic street-corn flavor.
- Use chicken thighs for extra juicy, flavorful meat.
- Add diced jalapeños if you enjoy more heat.
- A little lime zest enhances the citrus flavor.
- If the sauce becomes too thick, stir in 1–2 tablespoons of milk or chicken broth.
- For a lower-fat version, substitute Greek yogurt for sour cream and reduce the mayonnaise.
- Leftovers keep well in the refrigerator for up to 3 days and reheat easily on the stovetop or in the microwave.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6
