Close-up of Chicken Street Corn Skillet
Recipe courtesy of Ree Drummond

Chicken Street Corn Skillet

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  • Level: Easy
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
Ree thinks this recipe—a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken—is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?


Tomato Avocado Salad:


  1. Preheat the oven to 425 degrees F.
  2. In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
  3. Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
  4. Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.

Tomato Avocado Salad:

  1. Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.