There’s something about the combination of fresh cilantro and zesty lime that instantly transports you to warm summer days, no matter what time of year it is. I still remember the first time I made this dish—it was late spring, and the air outside was just starting to feel warmer, the kind of day where you want to open all the windows and let the breeze in. I had some fresh corn from the market, chicken thighs ready to be used, and a craving for something bold, bright, and satisfying.
This Cilantro Lime Chicken and Corn dish is one of those beautiful recipes that checks all the boxes: it’s easy enough for a weeknight dinner, packed with flavor, and feels special without being fussy. It’s the kind of meal that you can imagine being served on a patio with friends, glasses clinking and laughter in the background. At the same time, it’s cozy and nourishing enough to be served on a quiet night in, maybe with a soft blanket and a good show queued up.
What really makes this dish shine is its balance: the tangy lime cuts through the richness of the seared chicken, while the sweet, slightly charred corn adds texture and a hint of smokiness. And then there’s the cilantro—a generous handful stirred in at the end that brings everything to life with its fresh, herbal brightness.
Whether you’re cooking for yourself, your family, or a few lucky guests, this is one of those go-to recipes that’ll earn you compliments every time.
Why You’ll Love This Recipe:
- Fresh and flavorful – Bright lime, sweet corn, and earthy cilantro create a harmony of taste that’s simply irresistible.
- Quick and easy – With just one skillet and minimal prep, it’s perfect for busy evenings.
- Versatile – Great on its own or served with rice, tortillas, or a salad.
- Naturally gluten-free – No special ingredients needed.
- A crowd-pleaser – Even picky eaters love the flavor combo in this dish.
INGREDIENTS YOU’LL NEED:
- 2 tablespoons olive oil
- 6 bone-in, skin-on chicken thighs
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil (for corn)
- 3 cups corn (fresh or frozen)
- 4 cloves garlic, minced
- Juice of 2 limes
- Zest of 1 lime
- ½ cup chopped fresh cilantro
- 2 tablespoons butter
HOW TO MAKE CILANTRO LIME CHICKEN AND CORN:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Season the Chicken
Start by patting your chicken thighs dry with paper towels—this helps the skin get that nice crispy finish. Then, sprinkle the smoked paprika, chili powder, garlic powder, salt, and pepper all over the chicken. Rub it in with your hands or a spoon to make sure every piece is well coated.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken thighs, skin side down, in the pan. Let them sear undisturbed for about 5–7 minutes. You’re looking for a deep golden crust. Flip the chicken and cook for another 5–7 minutes, or until the internal temperature hits 165°F. Transfer the cooked chicken to a plate and keep it warm.
Step 3: Cook the Corn
In the same skillet, add 1 tablespoon of olive oil (you can also use some of the leftover chicken drippings for extra flavor). Toss in the corn and cook over medium heat for about 5–7 minutes, stirring occasionally. If you’re using fresh corn, let it get slightly browned and caramelized—it really boosts the flavor.
Step 4: Add Garlic and Butter
Once the corn starts to brown a bit, stir in the minced garlic and 2 tablespoons of butter. Cook for another 1–2 minutes, just until the garlic is fragrant. At this point, your kitchen will smell absolutely incredible.
Step 5: Add Lime and Cilantro
Turn off the heat and stir in the lime juice, lime zest, and freshly chopped cilantro. The steam will lift all those bright citrusy and herby notes right into your nose—it’s magic.
Step 6: Bring It All Together
Nestle the seared chicken thighs back into the skillet, right on top of the corn mixture. Let everything sit together for a couple of minutes so the flavors can mingle. Then serve hot, with a little extra lime wedge or cilantro if you like.
HELPFUL TIPS:
- Use a cast iron skillet if you have one—it helps achieve that perfect golden-brown sear on the chicken.
- Fresh corn is best in summer months, but frozen corn works beautifully too. Just thaw it first and pat dry.
- Don’t skip the zest—lime zest adds a concentrated citrus punch that balances out the dish.
- Customize the heat by adding a pinch of red pepper flakes or chopped jalapeños if you like it spicy.
- No cilantro? Try flat-leaf parsley for a different but still fresh take.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American, Mexican-Inspired
- Diet: Gluten-Free
NOTES:
- Chicken thighs with skin-on and bone-in give the most flavor, but you can substitute boneless thighs or even chicken breasts—just adjust the cooking time accordingly.
- Make this dish even heartier by serving it over rice, quinoa, or with a side of warm tortillas.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
Calories: 430
Protein: 28g
Fat: 27g
Carbohydrates: 16g
Fiber: 2g
Sugar: 3g
Sodium: 420mg
FREQUENTLY ASKED QUESTIONS:
Can I use boneless chicken?
Yes, boneless chicken thighs or breasts work great—just reduce the cooking time to avoid drying them out.
What can I serve with this?
This dish pairs well with rice, mashed potatoes, roasted veggies, or a side salad.
How spicy is it?
It’s mild as written, but you can increase the chili powder or add chopped peppers for more heat.
Can I make it dairy-free?
Absolutely! Just skip the butter or replace it with a plant-based version.
STORAGE INSTRUCTIONS:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- BBQ Chicken Salad with Creamy Avocado Dressing
- Cajun Chicken
- Tex-Mex Chicken Chopped Salad
- Grilled Chicken Street Tacos
CONCLUSION
There’s something undeniably joyful about dishes like this Cilantro Lime Chicken and Corn. It’s simple, it’s satisfying, and it makes your kitchen smell like a summer day. Whether you’re cooking to impress or just treating yourself to something delicious, this recipe is one to keep in your back pocket. So grab your skillet, squeeze those limes, and get ready to fall in love with this easy, flavorful favorite.
Print
Cilantro Lime Chicken and Corn
Description
There’s something about the combination of fresh cilantro and zesty lime that instantly transports you to warm summer days, no matter what time of year it is. I still remember the first time I made this dish—it was late spring, and the air outside was just starting to feel warmer, the kind of day where you want to open all the windows and let the breeze in. I had some fresh corn from the market, chicken thighs ready to be used, and a craving for something bold, bright, and satisfying.
This Cilantro Lime Chicken and Corn dish is one of those beautiful recipes that checks all the boxes: it’s easy enough for a weeknight dinner, packed with flavor, and feels special without being fussy. It’s the kind of meal that you can imagine being served on a patio with friends, glasses clinking and laughter in the background. At the same time, it’s cozy and nourishing enough to be served on a quiet night in, maybe with a soft blanket and a good show queued up.
What really makes this dish shine is its balance: the tangy lime cuts through the richness of the seared chicken, while the sweet, slightly charred corn adds texture and a hint of smokiness. And then there’s the cilantro—a generous handful stirred in at the end that brings everything to life with its fresh, herbal brightness.
Whether you’re cooking for yourself, your family, or a few lucky guests, this is one of those go-to recipes that’ll earn you compliments every time.
Ingredients
2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil (for corn)
3 cups corn (fresh or frozen)
4 cloves garlic, minced
Juice of 2 limes
Zest of 1 lime
½ cup chopped fresh cilantro
2 tablespoons butter
Instructions
Step 1: Season the Chicken
Start by patting your chicken thighs dry with paper towels—this helps the skin get that nice crispy finish. Then, sprinkle the smoked paprika, chili powder, garlic powder, salt, and pepper all over the chicken. Rub it in with your hands or a spoon to make sure every piece is well coated.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken thighs, skin side down, in the pan. Let them sear undisturbed for about 5–7 minutes. You’re looking for a deep golden crust. Flip the chicken and cook for another 5–7 minutes, or until the internal temperature hits 165°F. Transfer the cooked chicken to a plate and keep it warm.
Step 3: Cook the Corn
In the same skillet, add 1 tablespoon of olive oil (you can also use some of the leftover chicken drippings for extra flavor). Toss in the corn and cook over medium heat for about 5–7 minutes, stirring occasionally. If you’re using fresh corn, let it get slightly browned and caramelized—it really boosts the flavor.
Step 4: Add Garlic and Butter
Once the corn starts to brown a bit, stir in the minced garlic and 2 tablespoons of butter. Cook for another 1–2 minutes, just until the garlic is fragrant. At this point, your kitchen will smell absolutely incredible.
Step 5: Add Lime and Cilantro
Turn off the heat and stir in the lime juice, lime zest, and freshly chopped cilantro. The steam will lift all those bright citrusy and herby notes right into your nose—it’s magic.
Step 6: Bring It All Together
Nestle the seared chicken thighs back into the skillet, right on top of the corn mixture. Let everything sit together for a couple of minutes so the flavors can mingle. Then serve hot, with a little extra lime wedge or cilantro if you like.
Notes
-
Chicken thighs with skin-on and bone-in give the most flavor, but you can substitute boneless thighs or even chicken breasts—just adjust the cooking time accordingly.
-
Make this dish even heartier by serving it over rice, quinoa, or with a side of warm tortillas.