Street Corn Chicken

Name: Street Corn Chicken Slow Cooker
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 large onion, diced; 2 jalapeños, diced; 1 tbsp minced garlic; salt, to taste; black pepper, to taste; Tajín seasoning, to taste; 2 (15 oz) cans fire-roasted corn, drained; 1 lime, juiced; 2 boneless, skinless chicken breasts (about 1 lb); 8 oz sour cream; 1 cup shredded Colby Jack cheese; 1/4 cup fresh cilantro, chopped; 1 tsp dried parsley; 1 box Spanish rice mix, for serving; 1/4 cup queso fresco, crumbled for topping

Street Corn Chicken is a creamy, cheesy slow cooker dish that combines shredded chicken with fire-roasted corn, jalapeños, sour cream, and zesty lime. It delivers authentic street corn flavor in an effortless one-pot meal.

⚡Slow Cooker

🌍Mexican-inspired 🏷️Street corn chicken 🏷️Slow cooker chicken 🏷️Shredded chicken Creamy chicken

🏷️

🏷️Cheesy chicken

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TikTok

Total

3h 10m

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 large onion, diced
2 jalapeños, diced
1 tbsp minced garlic
salt, to taste
black pepper, to taste
Tajín seasoning, to taste
2 (15 oz) cans fire-roasted corn, drained
1 lime, juiced
2 boneless, skinless chicken breasts (about 1 lb)
8 oz sour cream
1 cup shredded Colby Jack cheese
1/4 cup fresh cilantro, choppedoptional
1 tsp dried parsleyoptional
1 box Spanish rice mix, for servingoptional
1/4 cup queso fresco, crumbled for toppingoptional

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Instructions

1
To a slow cooker, add the diced onion, diced jalapeños, and minced garlic.
2
Season with salt, pepper, and Tajín seasoning.
3
Add the drained fire-roasted corn and the juice of one lime.
4
Lay the chicken breasts on top of the corn mixture.
5
Season the chicken with more salt, pepper, and Tajín. Place the juiced lime halves on top of the chicken.
6
Cover and cook on high for 3 hours.
7
After 3 hours, remove the chicken, shred it, and return it to the slow cooker. Stir to combine with the corn and vegetables.
8
Stir in the sour cream and shredded Colby Jack cheese until well combined.
9
Let the mixture sit for a few minutes until the cheese is fully melted.
10
Stir in optional dried parsley or fresh cilantro.
11
Serve warm as is, or over prepared Spanish rice and topped with crumbled queso fresco.

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Tips & Notes

Pro tips

Drain canned corn thoroughly to prevent a watery, separated sauce; pat dry with paper towels if needed.
Stir in sour cream in the last 30 minutes of cooking on low to prevent curdling and keep it creamy.
Taste and adjust Tajín, salt, and lime juice after shredding—flavors intensify as the dish cools.
For a charred flavor closer to street corn, toast the corn in a dry skillet before adding to the slow cooker (optional but elevates the dish).

Substitutions

Sour cream → Greek yogurt or crème fraîche (use same amount; adds tang)
Fire-roasted corn → fresh corn kernels (increases cook time by 1–2 hours on low; flavor is milder)
Tajín seasoning → chili powder + cumin + lime zest (1 tsp chili powder + ½ tsp cumin per ½ tsp Tajín)
Jalapeños → serrano peppers or diced poblano (serrano is hotter; poblano is milder and sweeter)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding water or broth if the mixture has thickened.