This is one of my favorite recipes to reach for on a busy weeknight. One pan, bursting with bold color, and full of your 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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What’s in Street Corn Chicken?
Full of simple ingredients, this flavorful chicken comes together in less than an hour.
- Chicken Breasts: Thinly sliced chicken breasts work best.
- Salt + Pepper: To taste!
- Butter: I’m using unsalted for this recipe.
- Royal Ready-to-Heat Mexican Style Rice & Street Corn: Packed with flavor and helps cut cooking time!
- Frozen Corn: A few more corn kernels never hurt anyone.
- Cilantro: Finely chopped fresh cilantro is a must!
- Cotija Cheese: Feel free to use queso fresco too!
- Diced Green Chiles: A mellow, yet nuanced flavor profile.
- Garlic: Minced!
- Jalapeño: Remove seeds and membrane if spice isn’t your thing.
- Lime Juice: Go fresh if you can!
- Roma Tomatoes: I like Roma, but your favorite tomato is welcome too.
Variations on Elote Chicken
There are many ways to change up this street corn chicken skillet to suit your personal tastes!
- To make it spicier, feel free to add some cayenne pepper, fajita seasoning, or adobo seasoning in step 6. To make it less spicy, reduce or omit the jalapeño.
- For a loaded Mexican street corn chicken skillet, add a drained can of black beans and diced red bell peppers to the corn mixture.
- You can also top your street corn chicken with a mixture of ½ cup of plain Greek yogurt or sour cream, 2 tablespoons of lime juice, and 1-2 tablespoons of hot sauce or taco sauce to get that classic street corn creaminess!
- Have corn tortillas on hand? Taco Tuesday never looked so good.
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.
Mexican street corn, also known as Elote or Esquites, is a delicious street food that’s now become a popular side dish, appetizer, and snack. It’s grilled corn with a Mexican crema (mayo sauce), usually topped with chili powder, lime, and cheese.
Yes, this dish is naturally gluten-free. According to the manufacturer, Royal Ready-to-Heat Mexican Style Rice & Street Corn is also gluten-free.
I don’t recommend making this dish in a crockpot, as the rice will likely overcook.
Between the jalapeño and green chiles, this dish is pretty spicy. Feel free to leave those out if you prefer! You can also add creamy avocado and use frozen sweet corn to help balance the spice level.
How to Store and Reheat Chicken Street Corn Skillet
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.
How to Freeze Chicken Elote
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, serve up these Foil Packet Nachos alongside a Pineapple Agua Fresca or Frozen Margarita to whet their appetite. Then finish the night with a slice of decadent Tres Leches Cake.
Mexican Street Corn Chicken Recipe
Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter (¼ stick)
- 8.5 ounces Royal Ready-to-Heat Mexican Style Rice & Street Corn (1 pouch)
- 10.8 ounces frozen corn (1 package)
- ¼ cup chopped fresh cilantro
- ¼ cup crumbed cotija cheese
- 7 ounces diced green chiles undrained (1 can)
- 2 teaspoons minced garlic
- 1 jalapeño pepper diced
- 1 tablespoon fresh lime juice (from ½ lime)
- ½ cup finely diced roma tomatoes or glory tomatoes
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 tablespoons unsalted butter
- Once the skillet is hot, add the chicken and sear for 5-7 minutes per side or until its cooked through to 165F.
- While the chicken is cooking, prepare the rice according to package instructions.8.5 ounces Royal Ready-to-Heat Mexican Style Rice & Street Corn
- Steam the corn according to package instructions.10.8 ounces frozen corn
- In a bowl, stir together the steamed corn, salt and pepper to tastes, cilantro, cojita cheese, green chiles, garlic, jalapeno, and fresh lime juice.¼ cup chopped fresh cilantro, ¼ cup crumbed cotija cheese, 7 ounces diced green chiles, 2 teaspoons minced garlic, 1 jalapeño pepper, 1 tablespoon 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!
Video
Becky’s Tips
- Use thin chicken for the best results. You may also butterfly the breasts or slice them in half to make 4 thinner breasts.
- If you can’t find Royal Royal Ready-to-Heat Mexican Style Rice & Street Corn, you can use Mexican rice instead.
- Feel free to use fresh corn if it is available!
- If you can’t find cotija cheese, queso fresco or feta also work! Cheddar or Monterey jack will also work, although the taste will be different.
- For a less spicy skillet, omit the jalapeño.
- Don’t overcrowd the chicken in the pan, or it will steam rather than sear.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
