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–+ servings
Chicken and corn risotto in a pan.

Stovetop Creamy Street Corn Chicken

Whip up this creamy street corn chicken in under an hour, all in one pot on your stovetop. Made with seasoned chicken thighs, sweet corn, peppers, and onions bathed in a rich cotija sauce, topped with a zesty jalapeño slaw – the whole family will love this easy weeknight meal!
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Fat 32
Carbs 40
Protein 44
Yield 4

Ingredients

Chicken

  • 1.5 lbs. boneless skinless chicken thighs
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt

Other Ingredients

  • 3 tablespoons avocado oil separated
  • ¼ cup dry white wine
  • ½ medium white onion diced
  • 1 teaspoon sea salt separated
  • 10 oz. frozen corn
  • 3 garlic cloves minced
  • 1 large red bell pepper diced
  • 3 tablespoons all-purpose flour or gluten-free flour
  • 1.5 cups 2% or whole milk
  • ⅓ cup crumbled cotija cheese
  • 2 tablespoons fresh lime juice

Street Corn Topping

  • 1 cup chopped fresh cilantro
  • ½ small red onion minced
  • ¼ cup crumbled cotija cheese
  • ¼ cup frozen corn thawed
  • 1 jalapeño stemmed and sliced into rounds
  • 1.5 teaspoons red wine vinegar
  • 2 teaspoons fresh lime juice
  • ⅛ teaspoon sea salt
  • 1 avocado sliced

Instructions

  • Pat the chicken dry with a paper towel. Mix the paprika, cumin, and salt in a small bowl and mix. Season the chicken with the spices. Be sure to massage the spices into the whole chicken thigh. Set aside.
    Chicken breasts in a white plate on a white background.
  • Heat 2 tablespoons of avocado oil in a large skillet over medium/high heat. When the oil is hot, transfer the chicken to the skillet. Sear the chicken for 3-4 minutes on one side until brown. Flip and cook for an additional 1 minute. Remove from the heat and set aside.
    Chicken in a pan with two forks.
  • Deglaze the pan with white wine. Scrape the brown bits from the bottom of the pan. Add the additional avocado oil. Add onion and season with ½ teaspoon of salt. Toss and saute for 2-3 minutes. Add the corn and garlic and saute for 2-3 minutes.
    Corn in a pan with a green spatula.
  • Next, add the bell pepper, flour, and remaining salt and toss until all the ingredients are coated. Saute for 1 minute.
  • Turn the heat to medium. Slowly add the milk to the skillet stirring consistently until you have added all the milk. The mixture should thicken within the first minute.
  • Add the cotija to the sauce and stir until the cheese is melted. Be sure the ingredients are not sticking to the bottom of the pan.
    Corn chowder in a pan with a green spatula.
  • Return the chicken to the skillet and submerge it in the sauce. Cover and simmer for 10-15 minutes or until the chicken reaches an internal temperature of 165ºF. Stir the sauce every few minutes.
    A bowl of chicken curry with vegetables and rice.
  • While the chicken is cooking, add all the street corn topping ingredients to a bowl and mix. Set aside.
  • Remove the skillet and stir in the fresh lime juice when the chicken is cooked. Top with the cilantro mixture and serve over white rice with tortilla chips.
    A white plate with chicken and vegetables on it.

Tips & Notes

  • Bone-in chicken thighs will work, too. They will need a longer time to sear and cook.
  • A dairy-free, unsweetened milk will work in place of dairy milk.

Watch it

Nutrition Facts

Calories: 620kcal | Carbohydrates: 40g | Protein: 44g | Fat: 32g | Fiber: 7g | Sugar: 8g