One Pan Creamy Corn and Blackened Chicken

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Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan.

Does your family thank you for making dinner?  Making dinner is often a thankless job.  But everyone will scream THANK YOU for this one!  This Creamy Corn and Blackened Chicken skillet dinner is easy to make and scrumptious to eat.  The creamy corn is rich, creamy, savory, slightly sweet, and slightly smokey.  The blackened chicken is coated with warm spices like chili powder, paprika, and cumin that bring huge flavor, but not a lot of heat.  It finishes with a delicious salty bite from cotija cheese.  Best part is that it all cooks in one large pan – truly a perfect dinner!

Creamy Corn and Blackened Chicken with feta and cilantro on top on a plate with fork holding a bite of chicken..

CORN SEASON!

You can of course find flash frozen fresh corn throughout the year.  But if you are mad for fresh corn on the cob like me, than July through September are your months!  If you are in warmer or coastal locations, then you will start to see beautiful and tender Sweet Corn in the stores in early July.  For all other areas, you will see it in abundance during August through September. 

When you see it on sale and in season, GO BUY IT UP!  You can follow my instructions for removing the fresh kernels from the cob and then flash freeze it yourself.  Lay the fresh corn on a sheet pan and place in the freezer.  When it’s frozen, transfer it to a freezer bag and label it with the date.  It will last for up to 6 months. YAY!!

A couple other favorite recipes using corn are:

Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan with spatula scooping.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR CREAMY CORN & BLACKENED CHICKEN

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Make Spice mixture and separate 1 tsp for the sauce later.

Five spices sectioned in a bowl for Creamy Corn and Blackened Chicken skillet dinner

Spice mixture for Creamy Corn and Blackened Chicken skillet dinner

Cut chicken breasts into 4-6 pieces each and rub the spice mix all over.

Raw chicken pieces coated in spice mixture for Creamy Corn and Blackened Chicken skillet dinner

Removing Corn from the Cob

First, remove the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife. After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernel and the ‘cream’ that is left behind.

Knife cutting corn off cob for Creamy Corn and Blackened Chicken skillet dinner

Corn cut off cob for Creamy Corn and Blackened Chicken skillet dinner Back of knife scraping the corn cob for Creamy Corn and Blackened Chicken skillet dinner

Corn kernels cut off cob for Creamy Corn and Blackened Chicken skillet dinner

Fresh corn kernels in measuring cup for Creamy Corn and Blackened Chicken skillet dinner

Can I use frozen corn?

Yes, you can use frozen corn.  You will probably need to get about 30-40 ounces.  You could also use canned corn, but I prefer fresh or frozen.  If you use canned, be sure to drain and rinse it.  If you use frozen, add it to the pan frozen since it thaws very quickly.  You may need to cook any excess water from the frozen package off in the pan.

Using Jalapeno

I love the flavor and the heat that the jalapeno peppers brings to the creamy corn.  However, if you are not a fan of spice, then you can either leave it out altogether or go very light with it.  First, cut the jalapeno in half lengthwise.  Then using a spoon, carefully scrape out the seeds and discard them.  The seeds have most of the heat.  Then thinly slice the pepper and finally thinly dice.  You can start by adding a teaspoon and working your way up.  If you love the spice, add the entire diced pepper!

COOK YOUR CREAMY CORN & BLACKENED CHICKEN 

Preheat a large frying pan or skillet on high heat. Add the olive oil and then the seasoned chicken and cook for 5 minutes on the first side to get it really blackened. Then flip the chicken and cook for another 5 minutes until cooked through. Then transfer the chicken and it’s juices to a plate/bowl.

Blackened chicken in pan for Creamy Corn and Blackened Chicken skillet dinner

To the same pan, add another tsp of olive oil, along with the garlic, red pepper, and jalapeno. Cook for 2-3 minutes until the peppers start to glisten and then add the corn. Cook for 5 minutes. Then add the broth and the remaining seasoning mix, then let it come up to a simmer.

Diced red pepper, jalapeno, and garlic in pan for Creamy Corn and Blackened Chicken skillet dinner

Corn and red peppers in pan for Creamy Corn and Blackened Chicken skillet dinner

Seasoning on top of cream corn in pan for Creamy Corn and Blackened Chicken skillet dinner

While that is cooking, make the slurry be whisking the cornstarch into the cold milk. Whisk the slurry into the corn and continue to stir as it starts to thicken.

Cream Corn cooking in pan for Creamy Corn and Blackened Chicken skillet dinner

Add the chicken back and sprinkle the crumbled cheese on top. 

Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan.

What is Cotija Cheese?  Can I use something else?

Cotija is a cow’s milk hard cheese that’s deliciously salty.  It originated in Mexico, in the town of Cotija, Michoacán.  Ideally, you want to crumble it up on top so if you can find it in a block form or already crumbled, that is best.  Sometimes it may be grated, which is okay, but I prefer chunks of salty bites.  If you cannot find Cotija, you can substitute with Feta cheese, which has a similar texture and salty bite.

Can I make this ahead and freeze or reheat?

Yes and no.  Corn freezes well fresh, but can be mushy if frozen in this cream sauce.  I recommend freezing the corn separate from the sauce; however, for best results.  You can make the sauce with the peppers and freeze it.  Then thaw the sauce, cook the corn directly from the freezer, and add the sauce.  The chicken can coated with the spices and frozen raw or cooked and then frozen.  If raw, thaw it in the fridge 24 hours in advance and then sear it in the pan as per the instructions.  If frozen cooked, thaw in the fridge overnight or in the oven 350F degrees for 20 minutes or until center is warmed through.

ENJOY!  😍 Carrie

Creamy Corn and Blackened Chicken with feta and cilantro on top on a plate with fork.

One Pan Creamy Corn and Blackened Chicken

This Creamy Corn and Blackened Chicken skillet dinner is easy to make and scrumptious to eat.  The creamy corn is rich, creamy, savory, slightly sweet, and slightly smokey.  The blackened chicken is coated with warm spices like chili powder, paprika, and cumin that bring huge flavor, but not a lot of heat.  It finishes with a delicious salty bite from the cotija cheese.  It's truly a perfect dinner! #creamedcorn #skilletchicken #blackenedchicken #chickenandcorn #chickendinner #creamycorn

Course Main Course
Cuisine American
Keyword chicken, corn, one pan meal
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 382 kcal
Author Carrie Tyler

Ingredients

Chicken

  • 1 lb chicken breast skinless, boneless
  • 2 tsp Extra-virgin olive oil
  • 1 Tbsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Ground Paprika
  • 1/2 tsp Dried Oregano
  • 1 tsp salt

Other Ingredients

  • 4 ears of corn
  • 1 Bell Red Pepper
  • 1/2-1 Jalapeno pepper
  • 1/2 cup Milk
  • 1 Tbsp Cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup cotija cheese (or feta)
  • Cilantro for garnish (optional)

Instructions

Prep Ahead Steps

  1. Make Spice mixture in a small bowl with the chili powder, paprika, garlic powder, oregano, and salt. You will be saving 1 tsp for the sauce and the rest for the chicken.

    Five spices sectioned in a bowl for Creamy Corn and Blackened Chicken skillet dinner
  2. Cut chicken breasts into 4-6 pieces each and rub the spice mix all over, saving 1 tsp for the sauce later.

    Raw chicken pieces coated in spice mixture for Creamy Corn and Blackened Chicken skillet dinner
  3. Clean the corn. Remove the husks and any remaining corn silk. Then rinse the corn and gently cut off the kernels using a sharp knife. After the kernels have been removed, use the back of the knife to press and scrape down the ear to remove any of the remaining kernel and the 'cream' that is left behind.

    Back of knife scraping the corn cob for Creamy Corn and Blackened Chicken skillet dinner
  4. Dice the jalapeno and the red pepper

Cook

  1. Preheat a large frying pan or skillet on high heat. Add the olive oil and then the seasoned chicken and cook for 5 minutes on the first side to get it really blackened. Then flip the chicken and cook for another 5 minutes until cooked through. Then transfer the chicken and it's juices to a plate/bowl.

    Blackened chicken in pan for Creamy Corn and Blackened Chicken skillet dinner
  2. To the same pan, add another tsp of olive oil, along with the garlic, red pepper, and jalapeno. Cook for 2-3 minutes until the peppers start to glisten and then add the corn. Cook for 5 minutes. Then add the broth and the remaining tsp of seasoning mix. Bring to a simmer.

    Seasoning on top of cream corn in pan for Creamy Corn and Blackened Chicken skillet dinner
  3. While that is cooking, make the slurry be whisking the cornstarch into the cold milk. Whisk the slurry into the corn and continue to stir as it starts to thicken.

    Cream Corn cooking in pan for Creamy Corn and Blackened Chicken skillet dinner
  4. Add the chicken back and sprinkle the crumbled cheese on top. Garnish with chopped cilantro and enjoy!

    Creamy Corn and Blackened Chicken with feta and cilantro on top in a pan.

Grilled Flank Steak Salad Recipe with Basil Dressing

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This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe!  It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing.  Now, if you’ve never had grilled romaine, oh man are you in for a treat!  It gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know.  It’s for this reason, you really only need a few ingredients to add and it’s just perfect.

WHAT CAN I DO WITH THE LEFTOVERS?

If you buy an even bigger flank steak than you need, you can get another dinner out of it.  I highly recommend a quick Stroganoff!  Just slice the flank steak thin and set aside.  Saute some sliced mushrooms in a large pan/skillet with finely diced onion and garlic.  Whisk in broth and sour cream, and then add the flank steak slices in just to warm them up.  Serve with noodles or rice or quinoa.  Click here to get 30 More Leftover Protein Dinner Ideas.

Here are some other tasty ideas for any leftover flank steaks:

Fork holding bit of sliced grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, you will need access to a grill. Ideally, this would be a an outdoor grill, either gas or charcoal. However, you can also use a stovetop grill. If you don’t have a grill available, you can sear the romaine and the steak in a large skillet. You will want to finish the steak in the oven 350 F degrees for 15-20 min.

And mincing garlic is made super easy with a Garlic Press.

For the Basil Yogurt dressing, a blender or mini food processor is perfect for the job.

PREP-AHEAD FOR YOUR FLANK STEAK SALAD RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance.  The recipe is not in this post, so be sure to click the recipe link for that one.  All ingredients go into the blender and it takes only minutes!

Basil & Chive Yogurt Dressing in a jar on counter with basil leaves and chives on top and on the counter. This dressing with Lemon and Honey is creamy, light, savory, and a little bit sweet. It takes only minutes to make this delicious homemade dressing.  Basil & Chive Yogurt Dressing is perfect for salads, for drizzling over roasted veggies, steak, chicken, or fish, and amazing for dipping fries into!!

You can also make the marinade and marinate the flank steak 2 days in advance.  

Steak marinade ingredients in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Steak and marinade in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Can I use any other cut of beef or protein?

Flank steak really is the best for this recipe since it’s so easy to cook and always comes out perfectly tender for me.  However, if you cannot get flank steak, you will want to use another steak that is tender enough to grill, such as strip steak or even filet.  You could also make this recipe with chicken breast or shrimp!

COOK & ASSEMBLE YOUR STEAK SALAD RECIPE

Preheat your grill on high.  The flank steak will grill for about 5-7 minutes per side.  Five minutes will give you a beautiful medium rare.  Seven minutes will be more medium well.  Both will still be lovely and tender.

The romaine takes only 1-2 minutes per side, so I put them off at the end of the cooking.  Make sure to put them on the lower heat section of the grill and watch them closely.  Some char is great flavor!  Too much char will taste burnt and ashy, but you can simply cut off any part that burns too much.

Flank steak on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

flank steak and romaine lettuce halves on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Grilled romaine lettuce halves for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Do I have to grill the lettuce?  Can I use another lettuce?

You do not need to grill the lettuce, you could certainly slice it raw.  I just absolutely love the flavor that the grill imparts for this recipe.  You could also use escarole or green leaf lettuce.  The idea is to get a leafy head of lettuce that can be sliced in half with all of the leaves staying attached.  This way the entire half can grill up nicely.

Slicing the Flank Steak 

Let the flank steak rest for at least 5 minutes so that the juices redistribute into the meat and don’t come running out when you slice it.

To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak. 

Grilled flank steak being sliced on cutting board for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

When you are ready to serve, slice the grape tomatoes in half.  You can either serve the romaine lettuce whole or slice it up.  

ENJOY!  😍 Carrie

Sliced Grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.

Grilled Flank Steak Salad Recipe with Creamy Basil Dressing

This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe!  It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing.  The romaine lettuce is grilled so it gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know.  So few ingredients, but so much flavor!! #steaksalad #flanksteak #summerfood #easydinners #easysalads

Course Main Course, Salad
Cuisine American
Keyword 30 Minute Meal, basil, Beef, gluten free, salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 837 kcal
Author Carrie Tyler

Ingredients

Flank Steak

  • 2-2.5 lb Flank Steak
  • 3 cloves Garlic
  • 1 tbsp Olive Oil
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Water
  • 2 tsp Salt
  • 1 tsp Black Pepper

Salad

Instructions

Prep Ahead Steps

  1. For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance.  All ingredients go into the blender and it takes only minutes!

    Basil & Chive Yogurt Dressing in a jar on counter with basil leaves and chives on top and on the counter. This dressing with Lemon and Honey is creamy, light, savory, and a little bit sweet. It takes only minutes to make this delicious homemade dressing.  Basil & Chive Yogurt Dressing is perfect for salads, for drizzling over roasted veggies, steak, chicken, or fish, and amazing for dipping fries into!!
  2. Make the marinade by mincing the garlic and adding it to a large storage bag or glass container. Then add the olive oil, Worcestershire Sauce, water, salt, and black pepper. Last, add the flank steak and rub it around in the marinade until completely coated. Once coated, you can immediately grill or let sit sealed in the fridge for up to 2 days in advance.

    Steak and marinade in plastic bag for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.

Grill and Assemble

  1. Preheat your grill on high.  The flank steak will grill for about 5-7 minutes per side.  Five minutes will give you a beautiful medium rare.  Seven minutes will be more medium well. 

    Flank steak on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  2. For the Romaine lettuce, rinse it to remove any dirt and then completely dry it. Cut in half starting at the stem. Then brush or spray with olive oil. Place on the lower heat section of the grill and watch them closely to ensure they don't burn. They only need 1-2 minutes per side.

    flank steak and romaine lettuce halves on gas grill for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  3. Remove the flank steak from the grill and let it rest for at least 5-10 minutes so that the juices redistribute into the meat and don’t come running out when you slice it. To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak.

    Grilled flank steak being sliced on cutting board for Flank Steak Salad Recipe with halved grape tomatoes, and creamy basil yogurt dressing.
  4. When you are ready to serve, slice the grape tomatoes in half.  You can either serve the romaine lettuce whole or slice it up.  

    Sliced Grilled Flank Steak Salad Recipe on plate with grilled romaine, halved grape tomatoes, and creamy basil yogurt dressing.