This Mexican Street Corn Chilli Chicken One Pan Meal is the perfect simple chicken breast recipe thats 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 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!!
key ingredients for this one pan meal
Corn – You can use frozen corn, canned corn or corn kernels removed directly from the cob.
Spices – No Mexican recipe is complete without a flavourful combination of chili powder, cumin, and cayenne pepper which, in my opinion, makes this recipe sing!
Lime – This recipe uses lime juice and zest to add some citrus to really bring out the amazing Mexican flavour. You can of course use lemon instead, if thats what you have available, but I personally think that lime juice gives this recipe that extra somethin somethin.
Cheese – This recipe uses cotija cheese which is deliciously salty and crumbly Mexican cheese. If you don’t have this cheese available to you, you can substitute it for feta cheese instead to get the same flavour profile that we want in this recipe.
How to Make this Mexican Street Corn Chilli Chicken
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 like this chickpea and cauliflower, buffalo chicken, and shrimp stir fry.
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 at 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 sauteed 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!
faq about this recipe
Here are some commonly asked questions about this recipe.
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 recipe 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.
is this recipe gluten free?
Yes, this recipe is naturally gluten free.
do you have any other mexican themed recipes on the blog?
Definitely! Here are some of my favourites
So now loves, I would love to know – what are some of your favourite one pan meals? 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.
Updated on July 21st, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.