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.
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To a slow cooker, add the diced onion, diced jalapeños, and minced garlic.
Season with salt, pepper, and Tajín seasoning.
Add the drained fire-roasted corn and the juice of one lime.
Lay the chicken breasts on top of the corn mixture.
Season the chicken with more salt, pepper, and Tajín. Place the juiced lime halves on top of the chicken.
Cover and cook on high for 3 hours.
After 3 hours, remove the chicken, shred it, and return it to the slow cooker. Stir to combine with the corn and vegetables.
Stir in the sour cream and shredded Colby Jack cheese until well combined.
Let the mixture sit for a few minutes until the cheese is fully melted.
Stir in optional dried parsley or fresh cilantro.
Serve warm as is, or over prepared Spanish rice and topped with crumbled queso fresco.
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.
slow cooker (4–6 quart recommended)
Yes. Use 2 cups frozen fire-roasted corn (thawed and drained) as a direct substitute. Cooking time remains the same.
Cook on low for 6–8 hours or high for 3–4 hours until chicken shreds easily with a fork.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat, adding a splash of water or broth if needed.
Double all ingredients for a crowd; cooking time on low remains 6–8 hours. Adjust Tajín to taste as you scale.
Yes, if you use certified gluten-free Tajín seasoning. All other ingredients are naturally gluten-free.
