Healthy Mexican Street Corn Chicken Skillet

Mexican Street Corn Chicken in a cast iron pan with an orange napkin and a black spatula in the background.

Healthy Mexican Street Corn Chicken Skillet

This Healthy Mexican Street Corn Chicken Skillet features juicy pan-seared chicken smothered in a velvety garlic-lime sauce and smoky charred corn. It’s an incredible one-pan meal that delivers all the zesty flavors of "Elote" for a fraction of the calories and fat. High in protein, Weight Watchers friendly, and ready in under 30 minutes, it's the ultimate easy dinner for busy weeknights or a festive Cinco de Mayo celebration!

Course dinner, Main Course

Cuisine Mexican

Keyword chicken, healthy, mexican, street corn

Special Diet Gluten-free, weight watchers

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 330kcal

Author Terri Gilson

Equipment

cast iron fying pan

Ingredients

1 lb boneless chicken breast skinless chicken breasts
1 teaspoon olive oil

Rub:

1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
dash salt and pepper
2 cups frozen corn defrosted and patted dry.

Sauce:

½ cup light sour cream
¼ cup low-fat mayonnais e * I use Hellman's ½ the fat
1 teaspoon garlic minced
¼ teaspoon chili powder
⅛ teaspoon salt
1 tablespoon fresh lime juice from one lime
1 teaspoon lime zest (from one whole lime)

Topping:

⅓ cup light feta cheese crumbled
¼ cup chopped fresh cilantro
¼ cup red onion
½ teaspoon Crushed red pepper

Garnish (optional)

4 Lime wedges
1.5 tablespoon light Parmesan cheese optional

US Customary - Metric

Get Recipe Ingredients

Instructions

Mix the rub ingredients together
1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, dash salt and pepper
Rub the chicken pieces on both sides with the rub mixture.
1 lb boneless chicken breast
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Brown the chicken for 3-5 minutes per side. Turn the element to medium-low and continue to cook through until the internal temperature reaches 165 degrees F/74 degrees C.
*If your chicken is thicker, you'll need to turn it down to low and cook it longer.
1 teaspoon olive oil
Whisk the sauce together while the chicken cooks.
½ cup light sour cream, ¼ cup low-fat mayonnais, 1 teaspoon garlic minced, ¼ teaspoon chili powder , ⅛ teaspoon salt, 1 tablespoon fresh lime juice from one lime, 1 teaspoon lime zest
Remove the chicken to a plate and cover.
In the same (unwashed!) pan, add the dry corn. Spread it out and let it sit undisturbed for 2-3 minutes until the bottom starts to turn golden-brown and "charred."
2 cups frozen corn
Stir and cook for another 2 minutes.
Combine: Turn the heat down to LOW. Pour the creamy sauce over the charred corn and stir gently to combine.
Nestle: Place the seared chicken breasts back into the pan, nestling them into the creamy corn mixture. Let it sit for 1 minute just to warm the sauce through (do not let it boil, or the yogurt may curdle!).
The Finish: Remove from heat. Sprinkle with the crumbled cheese, red onion cilantro, and some crushed red peppers.
⅓ cup light feta cheese crumbled, ¼ cup chopped fresh cilantro, ¼ cup red onion, ½ teaspoon Crushed red pepper
Serve hot with lime wedges and parmesan cheese, if desired.
4 Lime wedges, 1.5 tablespoon light Parmesan cheese

Notes

Expert Recipe Tips

The "No-Curdle" Rule: Remove the pan from the heat to add the sour cream mixture and never let the sauce boil once you've added the sour cream mixture. Turn your burner off before stirring it in to keep the sauce velvety and smooth. Then do not turn it above LOW.
The Searing Secret: Don't wash the pan after browning the chicken! Those brown bits (the fond) are packed with savory flavor that will infuse the corn as it chars.
Spice Control: If you prefer a milder dish, omit the red pepper flakes and use a "tamed" chili powder. If you want a kick, add a dash of your favorite hot sauce to the sauce!

Storage:

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop or in the microwave. If the sauce is too thick, add a teaspoon of water or lime juice to bring back that creamy consistency.

Freezing: I do not recommend freezing this dish, as the cream-based sauce and fresh veggies can change texture when thawed.

Weight Watchers Points:

This recipe is Weight Watchers friendly @ 4-5 WW points. You can bring the points down further by using fat-free sour cream, feta cheese, and parmesan cheese.

Nutrition