Description
Whip up this smoky, zesty ground chicken Mexican corn recipe in one pan! Perfectly balanced with sweet corn, bold spices, and fresh lime, it’s ideal for tacos, salads, or a standalone skillet meal.
Ingredients
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1 lb ground chicken (thigh or breast)
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1.5 cups corn kernels (fresh, frozen, or canned)
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1 small onion, diced
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2 garlic cloves, minced
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1 tbsp olive oil
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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Juice of 1 lime (about 2 tbsp)
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¼ cup fresh cilantro, chopped
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Salt and pepper to taste
- Optional: ½ cup black beans (drained), ¼ cup cotija cheese, avocado slices, jalapeños
Instructions
- Prep Ingredients: Dice the onion, mince the garlic, and thaw frozen corn (if using).
- Cook Chicken: Heat olive oil in a large skillet over medium-high. Add ground chicken, breaking it into crumbles. Cook until no pink remains (5-7 minutes). Drain excess fat.
- Sauté Aromatics: Add onion and garlic to the skillet. Sauté until softened (2-3 minutes).
- Add Spices: Stir in chili powder, cumin, smoked paprika, and a pinch of salt. Toast for 1 minute until fragrant.
- Mix in Corn: Add corn (and black beans, if using). Cook for 3-4 minutes until corn is tender.
- Finish with Lime & Herbs: Remove from heat. Stir in lime juice and cilantro. Taste and adjust seasoning.
- Serve: Top with cotija cheese, avocado, or jalapeños. Serve with tortillas, rice, or over greens.