Description
Tender chicken in a creamy, tangy, slightly spicy Mexican street corn sauce. Versatile and easy, perfect for tacos, bowls, or rice!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil
- 1/2 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced (optional, for extra heat)
- 1 (15 ounce) can corn, drained
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice, plus lime wedges for serving
- 1/4 tsp chili powder
- Salt and pepper to taste
- Tortillas (corn or flour)
- Chopped fresh cilantro
- Lime wedges
- Hot sauce
Instructions
- Season the Chicken: In a medium bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to ensure the chicken is evenly coated with the spices. Let sit for at least 15 minutes, or longer in the fridge (up to a few hours).
- Cook the Chicken: Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C).
- Remove from Pan: Once the chicken is cooked, remove it from the skillet and set aside.
- Sauté the Aromatics: In the same skillet you used to cook the chicken, heat the olive oil over medium heat. Add the chopped red onion and cook for about 3-5 minutes, or until softened and translucent.
- Add Garlic and Jalapeno: Add the minced garlic and jalapeno (if using) to the skillet and cook for another minute, until fragrant.
- Incorporate the Corn: Add the drained corn to the skillet and cook for about 3-5 minutes, stirring occasionally, until the corn is slightly toasted and heated through.
- Create the Creamy Base: Reduce the heat to low. In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), crumbled cotija cheese, chopped cilantro, lime juice, chili powder, salt, and pepper. Taste and adjust the seasonings as needed.
- Combine Sauce and Corn: Pour the creamy sauce mixture into the skillet with the corn, red onion, garlic, and jalapeno. Stir well to combine, ensuring that all the ingredients are evenly coated in the sauce.
- Simmer the Sauce: Let the sauce simmer for a few minutes, stirring occasionally, until it’s heated through and slightly thickened. Be careful not to boil the sauce, as this can cause it to separate.
- Add the Chicken: Add the cooked chicken back into the skillet with the Mexican street corn sauce. Stir gently to coat the chicken evenly in the sauce.
- Heat Through: Let the chicken simmer in the sauce for another 2-3 minutes, or until it’s heated through and the sauce has thickened slightly.
- Taste and Adjust: Give the mixture a final taste and adjust the seasonings as needed.
Notes
- Spice Level: Adjust the amount of jalapeno (or omit it altogether) to control the spice level.
- Cheese: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
- Vegetarian Option: Replace the chicken with black beans or chickpeas.
- Make it Ahead: You can prepare the Mexican street corn sauce ahead of time and store it in the refrigerator for up to 3 days.
- Grilling Option: Grill the chicken instead of cooking it in a skillet for a smoky flavor.
- Slow Cooker Option: Cook the chicken in a slow cooker on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
- Add More Vegetables: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or poblano peppers.
- Cream Cheese Variation: For an extra creamy sauce, add 2-4 ounces of softened cream cheese to the sauce mixture.
- Lime Zest: Add a teaspoon of lime zest to the sauce for an extra burst of citrus flavor.
- Serving Suggestions: Serve over rice, in tacos, as a salad topping, or as a dip.
- Prep Time: 15 minutes
- Cook Time: 25 minutes