20-Minute "Street Corn" Chicken & Poblano Skillet
Listen, I love Mexican street corn as much as anyone, but I don't always have time to fire up the grill on a Tuesday. This skillet takes all those smoky, creamy, lime-spiked flavors and turns them into a lightning-fast dinner using my favorite cheat code: rotisserie chicken. Serve it scooped into warm tortillas, over rice, or honestly, straight out of the pan with a massive pile of tortilla chips.
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Ingredients
- 1 tbsp olive oil
- 1 large poblano pepper(seeded and diced)
- 1/2 medium red onion(diced)
- 3 cups frozen corn(no need to thaw)
- 3 cups rotisserie chicken(shredded)
- 2 cloves garlic(minced)
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1/2 cup chicken broth
- 4 oz cream cheese(cut into cubes to melt faster)
- 1 tbsp lime juice(freshly squeezed)
- 1/3 cup cotija cheese(crumbled (feta works too))
- 1/4 cup fresh cilantro(roughly chopped)
Instructions
- 1
Chop 1 large poblano pepper and 1/2 medium red onion.
3 min
Tip: Keep the dice roughly the same size as the corn kernels so everything cooks evenly.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2 min
Tip: Let the pan get properly hot so the corn gets a nice sear instead of just steaming.
- 3
Add the chopped pepper, onion, and 3 cups frozen corn to the hot skillet. Let it sit undisturbed for 2 minutes to get some char, then toss.
5 min
Tip: Resist the urge to stir constantly! That char is where the street corn flavor lives.
- 4
While the veggies get some color, shred 3 cups rotisserie chicken.
4 min
Tip: You can also buy pre-shredded rotisserie meat if you want to skip this step entirely. I won't tell.
- 5
Stir 2 cloves minced garlic, 1 tbsp chili powder, and 1 tsp smoked paprika into the veggies. Cook until fragrant.
2 min
Tip: Toasting the spices in the hot oil wakes up their flavor.
- 6
Lower the heat to medium. Stir in 1/2 cup chicken broth, 4 oz cream cheese, and the shredded chicken.
3 min
Tip: Cutting the cream cheese into smaller cubes helps it melt into the sauce much faster.
- 7
Let the mixture simmer gently until the cream cheese fully melts and coats everything in a thick, glossy sauce.
3 min
Tip: If the sauce feels too thick, splash in another tablespoon of chicken broth.
- 8
Remove the skillet from the heat. Squeeze in 1 tbsp lime juice, and top with 1/3 cup cotija cheese and 1/4 cup fresh cilantro.
2 min
Tip: Add the lime juice off the heat so it stays bright and punchy.
Chef's Notes
Yes, you can absolutely skip the cilantro if you're in the soap-tasting camp. Just add a little extra lime zest to keep things bright. If you can't find cotija cheese, feta is a perfect salty substitute that mimics the texture beautifully. And please, don't feel guilty about using frozen corn here—it's picked and frozen at peak ripeness and saves us a ton of prep work.
Frequently Asked Questions
How long does 20-Minute "Street Corn" Chicken & Poblano Skillet take to make?
20-Minute "Street Corn" Chicken & Poblano Skillet takes about 20 minutes total. That includes 5 minutes of prep and 15 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for 20-Minute "Street Corn" Chicken & Poblano Skillet?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for 20-Minute "Street Corn" Chicken & Poblano Skillet?
The main ingredients are: olive oil, poblano pepper, red onion, frozen corn, rotisserie chicken, garlic, chili powder, smoked paprika, chicken broth, cream cheese, lime juice, cotija cheese, fresh cilantro.
What type of meal is 20-Minute "Street Corn" Chicken & Poblano Skillet?
20-Minute "Street Corn" Chicken & Poblano Skillet is categorized as: dinner, lunch.
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