Mexican Skillet Corn with Chicken and Cilantro


This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn. 

Mexican Skillet Corn with Chicken and Cilantro
Photo: © John Kernick
Total Time:
15 mins


  • 2 tablespoons olive oil

  • 1/2 cup minced onion

  • 3 smashed garlic cloves

  • 3 cups fresh corn

  • 3 cups diced grilled chicken

  • 1 chopped jalapeño

  • 1/4 cup chopped cilantro

  • 3 tablespoons sour cream

  • 2 tablespoons lime juice

  • Salt

  • Freshly ground pepper

  • Grated queso fresco, for serving


  1. In a large skillet, heat the olive oil. Add the onion, garlic and corn, and cook over moderately high heat until the onion is golden, about 5 minutes. Stir in the chicken, jalapeño, cilantro, sour cream and lime juice; season with salt. Transfer to a large bowl, top with queso fresco and serve.

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