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

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

Image Credit: Shutterstock
Servings Prep Time Cook Time
4servings 7minutes 25minutes
Servings Prep Time
4servings 7minutes
Cook Time
Servings: servings
Servings: servings
  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.
  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.