Mexican Street Corn Chicken Skillet
Per serving 752 kcal · 72g protein · 106g carbs · 50g fat
Ingredients
- 500g boneless chicken thighs
- 30ml olive oil (split)
- 150g onion (about 1 onion), diced
- 3 garlic cloves, minced
- 300g corn kernels (fresh or thawed frozen)
- 150g red bell pepper (about 1), diced
- 120ml chicken stock
- 100ml whole milk
- 2.5g ground cumin (½ tsp)
- 2.5g chili powder (½ tsp)
- 0.5g cayenne pepper (¼ tsp)
- 50g cotija cheese, crumbled
- 1 lime
- 10g fresh cilantro, chopped
Steps
- Pat 500g boneless chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Heat 15ml olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and sear for 5–6 minutes per side until golden brown and the internal temperature reaches 74°C on an instant thermometer. Transfer to a plate.
- Add another 15ml olive oil to the same skillet over medium heat. Add the diced onion (about 150g) and 3 minced garlic cloves. Cook for 2 minutes until fragrant.
- Stir in 300g corn kernels, the diced red bell pepper (about 150g), 120ml chicken stock, and 100ml whole milk. Add ½ teaspoon cumin, ½ teaspoon chili powder, and ¼ teaspoon cayenne. Bring to a simmer.
- Return the chicken to the skillet, nestling it into the corn mixture. Reduce heat to medium-low and simmer uncovered for 5 minutes, until the sauce thickens slightly and the flavors meld.
- Stir in 50g crumbled cotija cheese and the juice of 1 lime (about 30ml). Taste and adjust salt and pepper. Top with the chopped cilantro and serve immediately.
That is the whole thing.
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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, the lime, the cotija, the little hit of cayenne) and turns it into an actual dinner: seared chicken thighs simmered right in a creamy corn sauce, all in one cast iron skillet.
It comes together in under half an hour, and the only pan you're washing is the one you cooked it in. Two big servings, no leftover math.
Leftovers
- Store in an airtight container in the fridge for up to 3 days. The creamy sauce will thicken, so add a splash of chicken stock or milk when reheating.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 5–7 minutes).
- Add the lime juice and fresh cilantro after reheating rather than before storage — they'll stay vibrant and the dish will taste fresher.
This is the kind of dinner Eatsë hands you without the thinking: it picks the week's meals, scales each recipe to your household, and builds the grocery list by aisle. This one just happened to be too good not to write down.
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