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
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.
Cut chicken breasts into 4-6 pieces each and rub the spice mix all over, saving 1 tsp for the sauce later.
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.
Dice the jalapeno and the red pepper
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.
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.
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.
Add the chicken back and sprinkle the crumbled cheese on top. Garnish with chopped cilantro and enjoy!