Ground Chicken Mexican Corn
This Ground Chicken Mexican Corn Skillet is a flavorful, one-pan dish packed with seasoned ground chicken, sweet corn, and zesty Mexican-inspired spices. It’s a quick, easy, and protein-rich meal that pairs perfectly with rice, tortillas, or a simple salad.
Ingredients
For the Chicken Mixture:
- 1 lb 450g ground chicken
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon tomato paste
- ½ cup 120ml chicken broth
For the Mexican Corn:
- 1 ½ cups 250g corn kernels (fresh, canned, or frozen)
- ½ teaspoon salt
- ½ teaspoon chili powder
- 1 teaspoon lime juice
- ¼ cup 30g cotija cheese or feta cheese
- 2 tablespoons chopped fresh cilantro
Optional Toppings:
- ½ cup 75g diced tomatoes
- ½ avocado diced
- 1 jalapeño sliced (optional for heat)
- Sour cream or Greek yogurt for garnish
Instructions
Cook the Ground Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add ground chicken, breaking it apart with a spatula. Season with salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, and chili powder.
Simmer with Tomato Paste & Broth:
- Stir in tomato paste and chicken broth, mixing well.
- Let it simmer for 5 minutes until thickened.
Prepare the Mexican Corn:
- In a separate pan, or using the same skillet, add corn, salt, chili powder, and lime juice.
- Cook for 3-4 minutes until slightly charred.
Combine & Serve:
- Stir the corn into the chicken mixture.
- Sprinkle with cotija cheese and fresh cilantro.
Garnish & Enjoy:
- Top with diced tomatoes, avocado, jalapeño slices, and sour cream if desired.
- Serve with rice, tortillas, or lettuce wraps.
Notes
- Make it spicier by adding extra chili powder or hot sauce.
- Use ground turkey or beef as a substitute for ground chicken.
- Swap cotija cheese for shredded cheddar or Monterey Jack.
- Leftovers store well in an airtight container for up to 3 days.