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This is one of my favorite recipes to reach for on a busy weeknight. One pan, bursting with bold color and full of my favorite Mexican food flavors, this Mexican Street Corn Chicken can be served in a large bowl, as street tacos, or on top of leafy greens. Ready to dive into the perfect weeknight meal?
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Pin ItEasy Street Corn Chicken Recipe
I love how quickly this flavorful chicken comes together—less than an hour thanks to Royal Ready-to-Heat Mexican Style Rice & Street Corn. It saves me so much time in the kitchen and still tastes amazing.
Mexican street corn (Elote or Esquites) has always been one of my favorite treats, whether as a side dish, appetizer, or snack. That mix of grilled corn with creamy sauce, chili powder, lime, and cheese is just irresistible.
In this recipe, I added jalapeño and green chiles for some extra kick. Personally, I love the heat, but if you prefer things a little milder, you can easily skip them and still have a delicious dish.
Mexican Street Corn Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 2 boneless, skinless chicken breasts butterfly the breasts, or slice them in half to make 4 thinner breasts.
- kosher salt and freshly ground black pepper to taste
- 2 tbsp unsalted butter (¼ stick)
- 8.5 oz. Royal Ready-to-Heat Mexican Style Rice & Street Corn (1 pouch), Mexican rice also works
- 10.8 oz. frozen corn (1 package), fresh also works
- ¼ cup chopped fresh cilantro
- ¼ cup crumbed cotija cheese queso fresco or feta also work
- 7 oz. diced green chiles undrained (1 can)
- 2 tsp minced garlic
- 1 jalapeño pepper diced
- 1 tbsp fresh lime juice (from ½ lime)
- ½ cup finely diced roma tomatoes or glory tomatoes
Video
Instructions
- Season both sides of the chicken with salt and pepper.2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- Heat a skillet over medium high heat. Add the butter and let melt.2 tbsp unsalted butter
- Once the skillet is hot, add the chicken and sear for 5-7 minutes per side or until it's cooked through to 165°F. Don't overcrowd the chicken in the pan, or it will steam rather than sear.
- While the chicken is cooking, prepare the rice according to package instructions.8.5 oz. Royal Ready-to-Heat Mexican Style Rice & Street Corn
- Steam the corn according to package instructions.10.8 oz. frozen corn
- In a bowl, stir together the steamed corn, salt and pepper to taste, cilantro, cotija cheese, green chiles, garlic, jalapeno, and fresh lime juice.¼ cup chopped fresh cilantro, ¼ cup crumbed cotija cheese, 7 oz. diced green chiles, 2 tsp minced garlic, 1 jalapeño pepper, 1 tbsp fresh lime juice
- Add half of the corn mixture to the rice and stir. Add the tomatoes to the remaining corn mixture and set aside.½ cup finely diced roma tomatoes
- Remove the cooked chicken from the skillet and turn the heat down to simmer.
- Add the rice to the bottom of the skillet. Top with the chicken. Finally, spoon the corn and tomato mixture over the chicken breasts. Top with more cojita and cilantro if desired. Sprinkle with sliced green chiles.
- Keep on simmer until ready to serve. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mexican Street Corn Chicken Step by Step
Prepare the chicken: Sprinkle 2 chicken breasts with kosher salt and freshly ground black pepper.
Melt 2 tbsp of butter in a skillet over medium high heat.
Place the chicken in the skillet and sear for 5-7 minutes per side or until it’s cooked through to 165°F. Make sure not to overcrowd the chicken, or it will steam rather than sear.
Prepare the rice and corn: Cook an 8.5 oz package of Royal Ready-to-Heat Mexican Style Rice & Street Corn according to the package instructions. Steam a 10.8 oz. bag of frozen corn according to the package instructions.
Prepare the street corn: Combine the steamed corn, salt and pepper, ¼ cup chopped fresh cilantro, ¼ cup crumbed cotija cheese, 7 oz. diced green chiles, 2 tsp minced garlic, 1 jalapeño pepper, and 1 tbsp fresh lime juice.
Add half of the corn mixture to the cooked rice and stir. Add ½ cup finely diced Roma tomatoes to the remaining corn mixture and set aside.
Remove the cooked chicken from the skillet and turn the heat down to simmer.
Place the rice in the bottom of the skillet, top with the chicken, and then spoon the corn and tomato mixture over the chicken breasts. Top with more cotija and cilantro if desired. Sprinkle with sliced green chiles.
Simmer and serve: Keep on simmer until ready to serve. Enjoy!
Variations on Elote Chicken
There are many ways to change up this street corn chicken skillet to suit your personal tastes.
- Make it spicier. Add cayenne pepper, fajita seasoning, or adobo seasoning in step 6.
- Make it loaded. Add a drained can of black beans and diced red bell peppers to the corn mixture.
- Add a topping. Top your street corn chicken with a mixture of ½ cup of plain Greek yogurt or sour cream, 2 tbsp of lime juice, and 1-2 tbsp of hot sauce or taco sauce to get that classic street corn creaminess!
- Serve with tortillas. Have corn tortillas on hand? Taco Tuesday never looked so good.
How to Store
Store leftover Mexican street corn chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until warmed through.
Freeze Mexican street corn chicken in an airtight container or Ziplock bag for up to 1 month. Let thaw overnight in the refrigerator before reheating.
What to Serve with Mexican Street Corn Skillet Chicken
While this recipe brings a whole meal to the table in just one pan, that doesn’t mean you have to skip the appetizers. As the chicken cooks, I like to serve up these foil packet nachos alongside a pineapple agua fresca or frozen margarita to whet their appetite. Then I finish the night with a slice of decadent tres leches cake.
more street corn recipes we love
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Authentic Royal is a proprietary brand that I want to acknowledge and give credit to.
