JesseEatzAll the bold, creamy flavors of Mexican street corn (elote) packed into a high-protein chicken skillet. A 20-minute performance meal that swaps heavy mayo for a protein-rich Greek yogurt base.
Season the cubed chicken breast with salt, pepper, and half of the chili powder.
Heat olive oil in a large cast-iron skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the corn kernels and minced garlic. Sauté for 3-4 minutes until the corn begins to char slightly.
Reduce heat to low. Stir in the Greek yogurt, lime juice, smoked paprika, and the remaining chili powder until a creamy sauce forms.
Return the chicken to the skillet, tossing to coat in the creamy corn mixture. Top with crumbled cotija cheese and fresh cilantro before serving.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.