Creamy Street Corn Chicken Skillet (One-Pan Elote Chicken)

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups fresh corn kernels (about 4 ears of corn) or frozen corn
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup crumbled cotija cheese (or feta cheese as a substitute)
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced chicken and season with salt, pepper, chili powder, and cumin. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
2. Add the diced red bell pepper, red onion, and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.
3. Stir in the corn and continue cooking for about 2-3 minutes, allowing the corn to heat through.
4. Reduce the heat to low and pour in the heavy cream. Stir well to combine, letting the sauce thicken slightly for about 2-3 minutes.
5. Mix in the lime juice and crumbled cotija cheese. Stir until the cheese is melted and the sauce is creamy.
6. Remove from heat and garnish with fresh cilantro before serving.

Nutrition