why make this recipe
Mexican Street Corn Chicken Skillet is a delightful dish that brings the flavors of street corn to your table with a hearty twist. This recipe is perfect for busy weeknights, combining juicy chicken breasts with sweet corn, vibrant bell peppers, and creamy sauce. It’s easy to make, packed with flavor, and can easily become a favorite in your home.
how to make Mexican Street Corn Chicken Skillet
Ingredients
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 4 boneless, skinless chicken breasts (6 oz each)
- 2 Tbsp neutral or extra-virgin olive oil, divided
- 1 shallot, finely chopped
- 1 ear of corn, shucked and kernels removed
- 1/2 red bell pepper, seeds and ribs removed, finely chopped
- 1 Tbsp tomato paste
- 2 cloves garlic, finely chopped
- 1/2 tsp chili powder, plus more for serving
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/4 cup tequila or dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup sour cream or crème fraîche
- 3/4 cup crumbled queso fresco
- 1/2 lime
- 1/4 cup fresh cilantro leaves
Directions
- Preheat your oven to 375 degrees.
- On a shallow plate, mix the flour with salt and pepper. Pat the chicken dry and coat it on all sides with the seasoned flour. Shake off any extra flour.
- In a large cast-iron or heatproof skillet, heat 1 tablespoon of oil over medium-high heat. Cook the chicken for about 2 to 3 minutes on each side until golden brown. Once done, transfer the chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of oil. Cook the shallots over medium heat until they soften, about 3 minutes.
- Add the corn kernels, chopped bell pepper, and tomato paste. Cook until the paste turns brick red, which should take about 2 to 3 minutes.
- Stir in the garlic, chili powder, cumin, oregano, and paprika. Cook for about 1 minute until fragrant.
- Pour in the tequila, scraping the browned bits from the bottom of the pan.
- Add the chicken broth and bring to a simmer. Stir in the sour cream or crème fraîche, adding salt and pepper to taste. Let it simmer until the liquid thickens slightly, about 5 minutes.
- Return the chicken to the skillet, along with any juices, and spoon the sauce over it.
- Transfer the skillet to your oven and bake for about 10 to 12 minutes. The chicken is ready when an instant-read thermometer shows 165 degrees.
- Once done, crumble the queso fresco over the chicken, squeeze lime juice on top, sprinkle with cilantro, and add more chili powder if you like.
how to serve Mexican Street Corn Chicken Skillet
Serve this dish hot straight from the skillet. It pairs nicely with rice, tortillas, or a simple green salad. You can also add extra toppings like lime wedges and avocado slices for a fresh touch.
how to store Mexican Street Corn Chicken Skillet
If you have leftovers, allow the dish to cool, then store it in an airtight container in the fridge. It should last for about 3 to 4 days. You can also freeze the chicken and sauce for up to a month. Just reheat it on the stovetop or in the microwave when ready to enjoy again.
tips to make Mexican Street Corn Chicken Skillet
- Make sure the chicken is dry before coating it with flour to help it get a nice crispy texture.
- Customize the heat level by adjusting the amount of chili powder.
- For a richer flavor, you can substitute the tequila with a dark beer.
variation
For a vegetarian version, you can replace the chicken with zucchini or cauliflower while keeping the sauce and cooking method the same. This will give you a delicious plant-based option.
FAQs
Q: Can I use frozen corn instead of fresh?
A: Yes, you can use frozen corn. Just add it to the skillet at the same point as fresh corn and cook until heated through.
Q: What can I use if I don’t have tequila?
A: If you don’t have tequila, dry white wine works well as a substitute.
Q: How can I make this dish spicier?
A: To add more spice, you can include jalapeños, cayenne pepper, or even increase the amount of chili powder in the recipe.
