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Skillet Creamed Street Corn Chicken Recipe

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This Skillet Creamed Street Corn Chicken recipe combines tender, spiced chicken cutlets with a rich and creamy street corn sauce, enhanced by smoky chili and paprika flavors, tangy lime, and fresh cilantro. It’s a comforting and flavorful one-pan meal perfect for a quick weeknight dinner or weekend treat.

Ingredients

For the Chicken

  • 1 large egg, beaten
  • 1/4 cup all-purpose flour or gluten-free flour
  • 6 chicken breast cutlets
  • Kosher salt and black pepper, to taste
  • 3 tablespoons extra virgin olive oil, divided

Spice Mix

  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2-2 teaspoons cayenne pepper, to your taste
  • Pinch of salt

Creamed Corn Sauce

  • 1 yellow onion, chopped
  • 2 cups corn (about 3-4 ears raw or fresh)
  • 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 mayonnaise
  • 2 tablespoons fresh lime juice

Toppings

  • 3/4 cup crumbled cotija cheese
  • 1 ear grilled corn, kernels removed from the cob
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Prepare the Chicken: Place the beaten egg and flour each into separate shallow bowls. Season the chicken cutlets liberally with kosher salt and black pepper. Dip each chicken piece first into the egg, then dredge through the flour, ensuring an even coating on both sides. Set the coated chicken on a plate ready for cooking.
  2. Mix the Spices: In a small bowl, combine chili powder, smoked paprika, cayenne pepper (adjust quantity depending on desired heat), and a pinch of salt. Stir well to create your spice mix.
  3. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and sear for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Sauté Vegetables and Prepare Corn Sauce: In the same skillet, add the remaining 1 tablespoon olive oil and chopped onion. Cook over medium heat until the onion softens, about 5 minutes. Add the fresh corn kernels, chopped garlic, 2 teaspoons of the prepared spice mix, and season with salt and pepper. Cook for another 5 minutes until the corn softens. Reduce heat to low, then stir in the cream cheese until it melts and creates a creamy base. Pour in the milk and add 1/2 cup water, stirring to combine. Return the cooked chicken to the skillet, nestling it into the sauce. Warm for an additional 5 minutes until heated through.
  5. Make Spicy Butter: In a separate small skillet, melt the butter over medium heat until golden and fragrant. Stir in 3 teaspoons of the spice mix along with a pinch of chili flakes and salt. Cook for another minute, then remove from heat.
  6. Prepare Yogurt Dressing: In a small bowl, combine the Greek yogurt or mayonnaise with fresh lime juice and a pinch of salt. Mix thoroughly to create a tangy dressing.
  7. Serve: Remove the skillet from the stove. Plate the chicken with the creamed corn sauce. Top generously with grilled corn kernels, drizzle the spicy butter over the top along with the yogurt-lime dressing. Finally, sprinkle with crumbled cotija cheese and chopped fresh cilantro for a burst of flavor and freshness.

Notes

  • Adjust the cayenne pepper amount to control the heat level according to your preference.
  • Using gluten-free flour makes this dish suitable for gluten-sensitive individuals.
  • Grilled corn adds an authentic smoky flavor but can be substituted with fresh or frozen corn if unavailable.
  • For a richer dish, substitute whole milk with heavy cream.
  • Serve with warm tortillas or a side of rice for a complete meal.

Find it online: https://glowcooks.com/skillet-creamed-street-corn-chicken-recipe/