Description
Easy Mexican Street Corn White Chicken is a creamy, flavorful one-pan dish that combines tender shredded chicken with the bold flavors of elote — sweet corn, cotija cheese, lime, and chili. It’s a quick and comforting meal perfect for weeknights, tacos, or rice bowls.
Ingredients
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese (or feta)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for spice)
- Juice of 1 lime
- Salt and pepper, to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in corn and cook for 5–6 minutes until lightly charred.
- Add shredded chicken to the skillet and mix well.
- In a small bowl, combine sour cream, mayonnaise, chili powder, smoked paprika, cayenne, lime juice, and a pinch of salt and pepper. Stir until smooth.
- Pour the mixture over the chicken and corn, stirring to coat evenly. Heat for 2–3 minutes until warmed through.
- Sprinkle with cotija cheese and chopped cilantro. Adjust seasoning with salt and lime juice as desired.
- Serve hot as a main dish, taco filling, or over rice.
Notes
- Use frozen roasted corn for extra flavor and convenience.
- For a lighter option, substitute Greek yogurt for sour cream and mayo.
- Top with jalapeño slices or hot sauce for extra heat.
- Great for meal prep — reheats well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican