Mexican Street Corn Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mexican street corn chicken combines tender breaded chicken with charred corn in a creamy, spiced sauce inspired by elote. Finished with cotija cheese, cilantro, and lime for brightness. A one-skillet weeknight dinner with big flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 Ears Corn on the Cob ((or about 2 ½ cups frozen, but never canned))
- 1 Egg (large, beaten)
- ⅓ Cup Flour
- Kosher Salt
- Black Pepper
- 2 Chicken Breasts (large, boneless, skinless, chopped in 1" pieces)
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 2 Tablespoons Chili Powder
- 2 teaspoons Smoked Paprika
- ½ Yellow Onion (minced)
- 2 Cloves Garlic (chopped)
- 1 Tablespoons Salted Butter
- 15 ounces Mexican Crema
- 1 Lime (juiced)
- ¾ Cup Cotija Cheese (crumbled)
- ¼ Cup Cilantro (fresh, chopped)
- 2 Stalks Green Onions (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 1485mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 643mg
- Calcium
- 308mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.