Smoky Southwest Chicken & Roasted Corn Recipe

Why You’ll Love This this Smoky Southwest Chicken & Roasted Corn

This chicken stir fry brings together all those bold Southwest flavors you crave – smoky roasted corn, tender seasoned chicken, and black beans that make every bite satisfying.

The roasted corn really steals the show here, adding that sweet, charred flavor that frozen corn just can’t match, though to be truthful, I won’t judge if you take the shortcut.

It’s the kind of one-pan meal that looks fancy enough for company but easy enough for those nights when you’re wondering what’s hiding in your pantry.

Ingredients List

You’ll need a mix of pantry staples and fresh ingredients to create this flavor-packed Southwest chicken dish.

• 1 lb chicken breast, thin sliced
• 1 (15 ounce) can black beans, rinsed and drained
• 6 ounces roasted red peppers
• 1 1/2 cups roasted corn (about 3 ears of corn)
• 3 tablespoons green chilies
• 1 small onion, cut in half and thin sliced
• 1 (1/16 ounce) envelope taco seasoning mix
• 1/4 cup water
• 1 teaspoon olive oil (for sautéing chicken)
• Tortillas
• Olive oil (for brushing tortillas)

Health Considerations:

• This recipe packs plenty of protein from the lean chicken breast and fiber-rich black beans
• The corn and peppers add vitamins and antioxidants, while the beans contribute heart-healthy nutrients
• Watch the sodium content in the taco seasoning packet – you can always make your own blend with cumin, chili powder, and paprika if you’re cutting back on salt
• Using minimal olive oil keeps the dish light without sacrificing flavor

Step by Step Directions

This Southwest chicken stir fry combines roasted corn, black beans, and perfectly seasoned chicken for a restaurant-quality meal you can make at home.

Step-by-Step Instructions:

• Prepare the corn: Preheat oven to 450°F. Shuck corn, drizzle with olive oil, and wrap in foil. Roast for 20-25 minutes, rotating every 5 minutes. Let cool, then cut kernels off the cob.
• Season the chicken: Sprinkle 1 teaspoon of taco seasoning over the sliced chicken breast and let sit while preparing other ingredients.
• Sauté the base: Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. Add seasoned chicken and sliced onion, cooking until chicken is golden brown, about 5 minutes.
• Add remaining ingredients: Stir in the remaining taco seasoning, water, roasted corn, roasted red peppers, black beans, and green chilies. Cook on medium heat until sauce thickens and everything is well combined.
• Prepare tortillas: Brush tortillas with olive oil and warm them on a grill pan, in the oven, or serve at room temperature.
• Serve: Plate the chicken mixture with warmed tortillas on the side, topped with sour cream and accompanied by a fresh side salad.

For restaurants preparing larger quantities of this dish, electric deep fryers can efficiently cook the chicken components while maintaining consistent temperature control.

Substitutions and Variations

• Try different beans like kidney beans or white cannellini if that’s what’s hiding in your pantry, though black beans do give you that authentic Southwest look.
• Add some crunch with diced bell peppers, celery, or even some chopped jicama if you’re feeling fancy.
• Switch up the seasoning with a packet of fajita seasoning instead of taco seasoning, or make your own blend with cumin, chili powder, and paprika.
• Make it creamy by stirring in a few tablespoons of cream cheese or sour cream right at the end – turns it into more of a Southwest chicken skillet situation.
• Bulk it up with diced zucchini, yellow squash, or mushrooms, perfect for when you’re trying to sneak more vegetables past picky eaters.

Additional Things to Serve With This Dish

This chicken stir fry is basically a party on a plate, so why not invite some friends to join the fiesta?

• Rice or quinoa makes the perfect base to soak up all those smoky, seasoned juices – I’m talking about fluffy cilantro lime rice or even just plain brown rice when you’re keeping things simple.
• Fresh guacamole and chips because honestly, what Southwest meal doesn’t need a little avocado action on the side?
• A crisp salad with mixed greens, cherry tomatoes, and a lime vinaigrette cuts through all that hearty goodness perfectly.
• Mexican street corn (elote) if you’re already roasting corn anyway – just slather some mayo, cotija cheese, and chili powder on a few extra ears.
• Refried beans or Spanish rice for when you want to go full restaurant-style and create a proper feast.
• Pickled jalapeños or a small bowl of salsa verde for folks who like to control their own heat level, because not everyone appreciates my idea of “just a little spicy.”
• Cold beer or margaritas – okay, not exactly food, but let’s be real, this meal practically begs for something ice-cold and invigorating.

Cooking Tips & Tricks (Chef’s Notes)

After making this dish more times than I care to count, I’ve picked up some tricks that’ll save you from the little disasters that can turn a great meal into a “well, at least we tried” situation.

• Don’t overcrowd your pan – I know you want to get everything cooked fast, but cramming all that chicken into a tiny skillet just creates a sad, steamy mess instead of those beautiful golden-brown pieces we’re after.
• Pat that chicken completely dry before seasoning because wet chicken and hot oil have about as much chemistry as water and cats.
• Taste your taco seasoning first – some packets are saltier than others, and nobody wants to serve something that tastes like you dumped the entire Dead Sea into dinner.
• Keep your corn kernels roughly the same size when cutting them off the cob, otherwise some pieces turn into little charcoal nuggets while others stay practically raw.
• Let your pan get properly hot before adding the oil – you should see it shimmer slightly, like it’s doing a little happy dance.
• Don’t stir constantly once everything’s in the pan because we want some of those ingredients to get a little caramelized, not just pushed around like they’re on a merry-go-round.
• Warm your tortillas properly – cold tortillas are basically edible cardboard, and nobody deserves that kind of disappointment on their plate.
• Have all your ingredients prepped before you start cooking because this moves fast once you get going, and frantically chopping onions while your chicken burns isn’t the kind of excitement anyone needs.

Nutritional Facts

This hearty Southwest-inspired dish packs serious nutritional value alongside its bold flavors.

• Calories: Approximately 380-420 per serving (without tortillas)
• Protein: 35-40 grams from the lean chicken breast, plus additional protein from black beans
• Fiber: 8-10 grams thanks to the black beans and corn combination
• Complex Carbohydrates: 25-30 grams primarily from corn and beans, providing sustained energy
• Healthy Fats: 8-12 grams from olive oil and minimal amounts from chicken
• Iron: Significant amounts from black beans, supporting healthy blood oxygen levels
• Folate: High content from black beans, essential for cell division and DNA synthesis
• Vitamin C: Abundant amounts from roasted red peppers and green chilies
• Potassium: Good levels from chicken, beans, and corn supporting heart health
• Magnesium: Notable amounts from black beans, important for muscle and nerve function
• Antioxidants: Rich variety from colorful peppers and corn, helping fight inflammation
• Low Sodium: Relatively heart-healthy when using reduced-sodium taco seasoning
• Gluten-Free: Naturally gluten-free when served with corn tortillas instead of flour
• Balanced Macros: Excellent protein-to-carb ratio making it suitable for various dietary goals

Fun “Did You Know?”

Did you know that corn was first domesticated over 9,000 years ago in Mexico, making it one of humanity’s oldest cultivated crops? I find it fascinating that this ancient grain has become a staple in Southwest cuisine.

Here’s another interesting fact: roasting corn at high temperatures creates the Maillard reaction, which develops those complex, smoky flavors we love.

The black beans in this recipe aren’t just delicious—they’re also nitrogen-fixing legumes that actually improve soil health when grown.

Together, corn and beans create a complete protein, making this dish both nutritious and historically significant.