What type of corn works best for Street Corn Chicken?

You’ll want to use either fresh corn kernels or frozen sweet corn for this dish. While canned corn technically works, it tends to lack the crisp texture and fresh flavor that the classic “street-corn” topping brings. Using fresh or frozen gives you that satisfying bite and better char and flavor.

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely. Chicken thighs (boneless, skinless) work beautifully for this Street Corn Chicken recipe—just adjust the cooking time slightly so they reach an internal temperature of 165 °F. Thighs tend to stay juicier and a little more forgiving for weeknight cooking.

How spicy will the dish be, and how can I adjust the heat?

The heat level in Street Corn Chicken is mild to moderate, thanks to chili powder or smoked paprika in the seasoning. If you prefer less heat, simply reduce or omit the chili powder and skip jalapeños. Conversely, you can amp it up with extra cayenne or fresh jalapeños for a spicier bite.

How do I store leftovers and reheat for the next day?

Store the chicken and the corn-topping separately in airtight containers. The chicken will last about 3–4 days in the fridge. Reheat the chicken gently—microwave on low or warm in a skillet—and spoon the cool corn topping over it just before serving, so it maintains its texture and creaminess. Avoid freezing the topping if possible, as the sauce can separate.

What sides pair well with Street Corn Chicken?

Because the dish is rich in flavor and texture, simple sides work best: a light cilantro-lime rice, a crisp green salad, warm tortillas, or even cauliflower rice for a low-carb twist. The goal is to let the creamy corn topping and seasoned chicken shine without competing flavors.

Street Corn Chicken – Irresistible Flavor Burst for Easy Dinners

Description

This flavorful Street Corn Chicken combines tender seared chicken with creamy elote-style corn, smoky spices, and fresh lime for a vibrant, easy weeknight dinner.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp chili powder
2 cups corn kernels (fresh or frozen)
1 tbsp butter
1/4 cup mayonnaise or Mexican crema
2 tbsp sour cream or Greek yogurt
2 tbsp lime juice
1/4 cup cotija cheese, crumbled
2 tbsp chopped cilantro
Optional: diced jalapeño, cherry tomatoes, pinch of cayenne

Cook Mode Keep your screen awake while you cook

Instructions

Pat chicken dry and season with salt, pepper, smoked paprika, and chili powder. Let sit for a few minutes.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt butter and add corn. Let it char slightly without stirring for a minute or two.
Stir in mayonnaise, sour cream, and lime juice until creamy. Add cotija cheese and cilantro.
Slice or shred chicken, plate it, and spoon the creamy corn mixture over the top.
Garnish with extra cheese, cilantro, and lime wedges if desired.

Notes

Use fresh or frozen corn for best texture—avoid canned corn.
Chicken thighs stay juicier but breasts work for a leaner option.
For meal prep, store corn and chicken separately and assemble before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 plate
Calories: 420
Sugar: 4g
Sodium: 710mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 35g
Cholesterol: 95mg