This Mexican Street Corn Chilli Chicken One Pan Meal is the perfect simple chicken breast recipe that’s gluten free, and high protein and perfect for Summer or any time of year.
What is Mexican Street Corn?
I’m big on tacos, but truth be told, my favourite dish to order when I’m out for Mexican is Mexican Street Corn, also known as Elote. If you’re not familiar with this amazing, yet decadent side dish, it’s basically grilled corn on the cob slathered in some kind of mayo sour cream mixture, topped with salty cojita cheese, sprightly lime and spicy chilli pepper. It’s admittedly not very date-night friendly considering you’ll VERY likely get corn stuck in your teeth and white gloopy sauce all over your mouth and fingers, but man, I’ve been with my hubby for over a decade, IDGAF about class.
Having said that, I get that a lot of people specifically avoid Mexican Street Corn because of this issue, so I thought we would take it off the cob, get rid of the high calorie messy sauce, and turn it into this Mexican Street Corn Chilli Chicken One Pan Meal. Yep, this baby is not only less messy on your face, but also less messy to clean up as well. Win, win!!
How to Make this Mexican Street Corn Chilli Chicken One Pan Meal
As a mom, I’m all about the one pan meals these days because I barely have time to cook, nevermind clean a million things. That’s why I have come up with a bunch of sheet pan meals as well (like this chickpea and cauliflower one, buffalo chicken one, and shrimp stir fry one.
You guys also know I’m kinda obsessed with writing chicken breast recipes since I know how easy it is to get in a rut. So whether you’re feeling like French onion chicken breasts, everything bagel chicken breasts, marinated chicken breasts, or stuffed chicken breasts, I’ve got you covered here in Abbey’s Kitchen. This Mexican street corn chilli chicken breast recipe starts by pan-frying chicken breasts to lock in their juices, and topping them with a combination of cumin, chili and lime zest. I then nestle them into a bed of Mexican street corn, a combination of sautéed onions, garlic, fresh or frozen corn, lime, chili, cumin, and cojita cheese.
That means you get everything you love about Mexican street corn, WITH some lean protein and without the gloopy mess or the corn stuck in your teeth! Yay for forks and knives!
Can I Make this Mexican Street Corn Chilli Chicken One Pan Meal on the Grill?
Yeppers. This is totally easy to whip up on the BBQ or grill. Simply turn half of your grill on medium high heat for browning the chicken and sauteeing the veggies, and keep the other half turned off (we call this indirect heat). Then just transfer your pan to the off-side, close the lid and let the chicken cook all the way through! Voila! You didn’t even have to heat up the kitchen!
Can I Make this Mexican Street Corn Chilli Chicken One Pan Meal All Year?
Absolutely. Corn is a Summer staple, but I honestly make this chilli chicken all year round by using frozen corn instead. Even canned corn with no salt added can be a great option when fresh corn isn’t in season.
This Mexican Street Corn Chilli Chicken One Pan Meal is naturally gluten free, high in protein, and a hit with the whole family. It’s easy enough for a weeknight, but totally guest worthy, as well.
So now loves, I would love to know – what are some of your favourite one pan meals?
Have you tried making this Mexican Street Corn Chilli Chicken One Pan Meal?
I would love to hear your thoughts!
Mexican Street Corn Chilli Chicken One Pan Meal
- 1 tbsp extra virgin olive oil
- 1 ½ lb boneless skinless chicken breasts
- 1/4 tsp Chili powder
- ¼ tsp Cumin
- 1 tsp Lime zest
- Salt and pepper
- 1 tbsp olive oil
- 4 cups of frozen corn or 6 ears of corn kernels removed from cob
- 2 cloves garlic minced
- 1 small red onion finely minced
- 1 tbsp Lime zest
- Juice of 1 Lime
- ½ tsp Chili powder
- ¾ tsp cumin
- 1/8 tsp cayenne
- 2 roma tomatoes seeded and finely diced
- ¼ cup crumbled cojita or feta cheese
- ½ cup Cilantro leaves
- Lime wedges
- Preheat oven to 400 Season chicken with chili, cumin, lime zest, salt and pepper.
- Add the olive oil to a 10” cast-iron skillet and heat to medium high. Brown both sides for about 5 minutes per side.
- Remove from the pan and add in another tablespoon of oil. Add the onions and cook until softened, about 5 minutes. Then add the corn, garlic, lime zest, chili, cumin cayenne and a pitch each of salt and pepper. Saute for 2 minutes, then nestle the chicken breasts back into the corn.
- Transfer to the oven and cook for 10 minutes, or until the chicken reaches an internal temperature of 165 Remove from the oven and sprinkle with diced tomatoes, cojita cheese, and cilantro and serve with lime wedges.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.