This Creamy Street Corn Chicken made in a pot on the stove in less than an hour. You’ll love the dry rub of chicken thighs, and the corn, peppers and onions tossed in a creamy cotija sauce and then topped with a fresh jalapeño patty.
I’m all about easy dinner recipes in this season of life with a toddler and a baby at home, and this creamy street corn chicken has definitely become one of the best weeknight meals in our house. I love that everything can be done in one pan on the stove and that I can jazz up mine and my husband’s dishes by topping this dish with our amazing jalapeño salad while keeping my toddler’s dish mild but still super flavorful.
Plus, we know how much you all love street corn salad and how our chili recipe is your game day favorite, so this creamy street corn chicken is just the perfect one-pot addition 😀
What’s in this creamy street corn
This dish consists of 3 ingredients: the chicken, the creamy street cotija corn filling and is finished with a delicious jalapeño salad:
Chicken: season boneless chicken thighs with a flavorful combination of paprika, cumin, and sea salt.
Street Corn Filling: Saute the onion, corn, bell pepper and garlic, then make it creamy with the help of milk and cotija cheese. Don’t forget a squeeze of lime juice!
Jalapeño Topping: Don’t miss this fresh cover! It is made of cilantro, more corn, onion, jalapeño, avocado, cotija and oil, vinegar and a little salt.
Use this pan for your favorite one pot meals or other baking recipes.
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Easy ingredient changes
Chicken: We tested this recipe with boneless chicken thighs as well as breasts. Bone-in chicken thighs will also work, but will take longer to roast and cook.
Milk: A dairy-free, sugar-free milk will work in place of dairy milk. Make sure the milk is not flavored at all, as even an unsweetened vanilla flavored milk would be unfair.
Jalapeño: Want to eliminate the heat in this recipe? Feel free to replace the sliced jalapeño with a milder pepper such as green chile.
Cotija: Crumbled queso fresco is a delicious alternative to crumbled cotija in the topping. You will want to add salt to taste when using queso fresco, as it is a much milder and less salty cheese.
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The One-Pot range features healthy main meals made entirely in one pot. They are made with minimal ingredients and little effort, but they will give you great taste and a great meal!
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Avoid placing the chicken legs in the pan cold: This can cause the chicken to stick to the hot pan.
Season the chicken legs well with salt and pepper: Generously rubbing the seasoning on the chicken will add more flavor and a better crust to your finished dish.
Make sure you have a large enough pan: We used a 5 qt. pan for this dish to make sure there is enough room for all the ingredients without boiling over.
Internal temperature of chicken
According to USDAthe safe cooking temperature for poultry is 165ºF.
Let it rest: Remember that after cooking the chicken, let it rest for 5 minutes so that the internal temperature continues to rise about 5ºF.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat for 10 minutes or in the microwave for 60 seconds.
How to serve this dish
Drizzle with sour cream or a dollop of guacamole for extra creaminess, or serve over lime cilantro rice with tortilla chips for crunch.
We highly recommend pairing it with a cold lager or a juicy margarita to complete the meal. Cheers!