A real Eatsë dinner
Mexican Street Corn Chicken Skillet
Per serving 752 kcal · 72g protein · 106g carbs · 50g fat
Ingredients
- 500 g boneless chicken thighs
- 30 ml olive oil, split
- 150 g onion (about 1), diced
- 3 garlic cloves, minced
- 300 g corn kernels (fresh or thawed frozen)
- 150 g red bell pepper (about 1), diced
- 120 ml chicken stock
- 100 ml whole milk
- 2.5 g ground cumin (½ tsp)
- 2.5 g chili powder (½ tsp)
- 0.5 g cayenne pepper (¼ tsp)
- 50 g cotija cheese, crumbled
- 1 lime
- 10 g fresh cilantro, chopped
Steps
- Pat the chicken thighs dry and season generously with salt and pepper on both sides.
- Heat 15ml olive oil in a cast-iron skillet over medium-high. Sear the chicken 5 to 6 minutes per side, until golden and 165°F (74°C) at the thickest point. Move to a plate.
- Add the remaining 15ml oil to the skillet over medium heat. Cook the diced onion and minced garlic 2 minutes, until fragrant.
- Stir in the corn, red bell pepper, chicken stock, and milk. Add the cumin, chili powder, and cayenne, and bring to a simmer.
- Nestle the chicken back into the corn. Reduce to medium-low and simmer uncovered 5 minutes, until the sauce thickens slightly.
- Stir in the cotija and the juice of the lime. Taste and adjust salt and pepper. Top with cilantro and serve right away.
That is the whole thing.
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On the plate
Elote — Mexican street corn — is one of those things you eat off a stick at a fair and then think about for a week. This takes everything good about it, the char and the lime and the cotija and the little hit of cayenne, and turns it into an actual dinner in one skillet. Scoop it up with tortilla chips while you wait for it to cool.
The best sign a recipe worked is the pan afterward. This is what ours looked like.
No planning, no hunting, no scrolling past anyone's life story to find the recipe. The week's plan said tonight is the street corn skillet, the recipe was right there, and the chips were a judgment call at the counter.
Leftovers and reheating
- Store in an airtight container in the fridge for up to 3 days. The sauce thickens, so add a splash of stock or milk when reheating.
- Reheat gently on the stovetop over medium-low, stirring now and then, for about 5 to 7 minutes.
- Add the lime and fresh cilantro after reheating rather than before storage, so they stay bright.