In this delicious and easy-to-make recipe video by The Pioneer Woman, Ree Drummond shares her recipe for Chicken Street Corn Skillet inspired by Mexican street corn. This flavorful dish is a full meal on its own, combining the goodness of rice, chicken, and all the delicious flavors of street corn in one pan.
To start off, you’ll need shredded rotisserie chicken, frozen roasted corn with peppers and onions, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, sour cream, Cotija cheese, fresh cilantro, limes, instant microwaveable Spanish rice, and pepper jack cheese.
First, preheat your oven to 425 degrees F. In a bowl, mix together the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, sour cream, Cotija cheese, and cilantro. Add the juice of one lime and mix well.
Next, spread the cooked rice in an ovenproof skillet or baking dish. Top it with the chicken and corn mixture, sprinkle with pepper jack cheese, and a little more chili powder. Bake until bubbly and browned, typically around 12 to 14 minutes.
Once cooked, top the skillet with additional sour cream, Cotija cheese, and cilantro. Serve with warmed tortillas, tortilla chips, lime wedges, and Tomato Avocado Salad on the side. The Tomato Avocado Salad is a simple mix of cherry tomatoes, avocado, green onions, lime juice, olive oil, salt, pepper, and cilantro.
This Chicken Street Corn Skillet is a perfect dish for a quick and easy weeknight dinner that the whole family will love. With all the flavors of Mexican street corn combined with the heartiness of chicken and rice, this dish is sure to be a hit. Enjoy making this recipe straight from The Pioneer Woman’s kitchen to yours!
Watch the video by Food Network
Video “Ree Drummond's Chicken Street Corn Skillet | The Pioneer Woman | Food Network” was uploaded on 03/14/2025 to Youtube Channel Food Network