Quick (& Kid-Approved) Mexican Street Corn Chicken for Busy Weeknights

This flavourful one-skillet recipe moves corn from side dish to centre stage.

Mexican Street Corn Skillet Chicken
Mexican Street Corn Skillet Chicken
Servings Prep Time Cook Time
4servings 7minutes 25minutes
Servings Prep Time
4servings 7minutes
Cook Time
25minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Chicken
    1. Preheat oven to 400°F (200°C). Season chicken with chili powder, cumin, lime zest, salt and pepper.
    2. Add oil to a 10-inch cast iron skillet and heat to medium high. Brown both sides for about 5 minutes per side. Remove chicken from pan.
    Vegetables
    1. Drizzle oil in pan. Add onion and cook until softened, about 5 minutes. Add corn, garlic, lime zest and juice, chili powder, cumin, cayenne, salt and pepper. Sauté for 2 minutes and nestle the chicken in the corn.
    2. Transfer pan to oven and cook for 10 minutes, or until chicken reaches an internal temperature of 165°F (75°C). Remove from oven and sprinkle with diced tomatoes, cheese and cilantro. Serve with lime wedges.
    Recipe Notes

    Nutrition facts per serving: 459 calories, 43 g protein, 16 g fat (5 g saturated fat), 40 g carbs (6 g fibre), 121 mg cholesterol, 400 mg sodium.