Creamed Street Corn and Chicken

Creamed Street Corn and Chicken
  • Serves: 6
  • Prep Time: 35 min
  • Cook Time: 20 min
  • Total Time: 55 min

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1 large egg, beaten
¼ cup all-purpose flour
8 chicken tenderloins
3 tablespoons extra virgin olive oil
2 tablespoons chili powder
2 teaspoons smoke paprika
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground pepper
1 yellow onion, chopped
3 or 4 ears of sweet corn, kernels removed from cob
2 cloves garlic, chopped
3 ounces cream cheese, room temperature
4 tablespoons butter
1 cup whole milk
1/3 cup plain Greek yogurt
2 tablespoons fresh lime juice
¾ cup crumbled cotija cheese
1 ear grilled corn, kernels removed from cob
¼ cup fresh cilantro, chopped


  1. Place the egg and flour in separate bowls.  Season chicken with salt and pepper.  Dredge both sides of chicken with egg and then flour.  Place on plate and set aside.
  2. In a small bowl combine the chili powder, paprika, cayenne and a pinch of salt.
  3. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.  Add the chicken and cook on both sides until golden, about 5 minutes per side.  Remove chicken from pan and set aside.
  4. Add 1 tablespoon olive oil to same skillet.  Add onion and cook until soft, about 5 minutes.  Add the corn, garlic, 2 teaspoons spice mix, salt and pepper.   Cook until the corn is softened, about 5 minutes.  Reduce the heat to low and mix in cream cheese until melted. Stir in the milk.   Add chicken to sauce and cook for 5 minutes.
  5. In a separate skillet, melt the butter until golden.  Mix in 3 teaspoons of spice mix and a pinch of chili flake and salt.  Cook 1 minute and remove from heat.
  6. Mix the yogurt with the lime juice and a pinch of salt.
  7. Place creamed corn and chicken in large dish.  Top with grilled corn.  Drizzle spicy butter and lime yogurt.  Sprinkle on cheese and cilantro.
  8. Serve with tortilla chips or over rice. 

Additional recipes using Vegetables › Corn

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