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–+ servings
Overhead view of a cast iron skillet filled with creamy corn and soy curls topped with sliced jalapenos

Creamy Vegan Chicken and Corn Skillet

Brittany Roche
If a creamy vegan corn dip and a one-skillet weeknight dinner had a delicious summer baby, this would be it. This creamy vegan corn skillet is loaded with fresh summer flavor, packed with protein, and somehow feels equally at home at a backyard gathering or on your couch with a giant bowl of tortilla chips!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Snack
Cuisine Skillet
Servings 6 servings
Calories 214 kcal

Equipment

  • 1 12-inch cast iron skillet

Ingredients
  

For the veggies:

  • 2 ears corn stripped
  • ½ medium red onion minced or grated
  • ½ large red bell pepper sliced or diced
  • 1 small jalapeno sliced or diced
  • 4-6 cloves garlic minced or grated
  • 1/2 lime zested

For the soy curl chicken:

For the sauce:

  • 1 Tbsp vegan butter optional
  • 1 Tbsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 cup vegan sour cream
  • 1 lime juiced
  • 1-2 Tbsp white miso paste
  • 1 Tbsp nutritional yeast

For serving:

Instructions
 

Step 1: Cook the soy curl chicken

  • Add soy curls (dry), water, and bouillon to a large cast iron skillet and stir.
  • Turn heat to medium, cover, and cook for 5 minutes. If you haven’t already, get started stripping the corn and chopping the veggies (Step 2 below) while you wait!
  • When time is up, remove the cover and stir.
  • Turn heat to medium-high and cook for another 10 minutes, stirring every couple minutes to remove from the bottom of the pot.
  • Remove the soy curls from the pan and set them aside

Step 2: Prep the veggies (while soy curl chicken cooks)

  • While the soy curl chicken cooks, prep the veggies!
  • Strip the corn from the cobs.
  • Chop/grate all the veggies as directed in the ingredients list.

Step 3: Finish the skillet

  • Once you remove the soy curls from the skillet, deglaze the pan with ¼ cup water on low heat, pulling any soy curl remnants from the bottom of the pan loose
  • Then, add 1 Tbsp vegan butter to the skillet and stir until melted (optional)
  • When melted, add all the corn and chopped veggies to the skillet and stir
  • Sprinkle on the 1 Tbsp chili powder, 1 tsp smoked paprika, and ½ tsp ground cumin. Stir until evenly coated.
  • Cook on medium heat until the corn and veggies are soft, about 5 minutes.
  • Turn the heat to medium-low and add the rest of the sauce ingredients (1 cup vegan sour cream, juice of 1 limes, 1-2 Tbsp miso paste, and 1 Tbsp nutritional yeast). Stir thoroughly
  • Add the soy curls and stir thoroughly once more.
  • Remove from heat.

Step 4: Serve

  • Drizzle the skillet with extra vegan sour cream and garnish with green onions and/or chopped cilantro
  • Serve alongside plenty of tortilla chips for a scoopable dinner or scoop the soy curls and sauce over brown rice and garnish with more lime and perhaps some more vegan sour cream!

Notes

  • In a pinch, you can substitute defrosted frozen corn or drained canned corn, but summer sweet corn really shines in this creamy skillet corn recipe. We use the Microplane jar top corn stripper to make the process ridiculously easy.
  • We used our 5-minute silken tofu sour cream, which adds tons of creaminess, tang, and extra protein. It can be made up to 3 days ahead. Store-bought vegan sour cream also works well. Our favorites are Tofutti and Elmhurst!
  • You’ll want to lower the amount of miso you use if using store-bought bouillon.
  • Make sure you add the soy curls to the skillet DRY. They will rehydrate on the stove!

Nutrition

Serving: 1/6 the recipeCalories: 214kcalCarbohydrates: 23gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 4gSodium: 614mgPotassium: 148mgFiber: 5gSugar: 7gVitamin A: 1133IUVitamin C: 24mgCalcium: 83mgIron: 3mg
Keyword corn dip, corn skillet
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