Description
A quick and flavorful dish combining juicy chicken with creamy corn sauce and topped with crispy cotija cheese, perfect for busy weeknights.
Ingredients
Scale
- 4 Ears Corn on the Cob (or about 2 ½ cups frozen)
- 1 Egg (large, beaten)
- â…“ Cup Flour
- Kosher Salt
- Black Pepper
- 2 Chicken Breasts (large, boneless, skinless, chopped in 1″ pieces)
- 3 Tablespoons Extra Virgin Olive Oil (divided)
- 2 Tablespoons Chili Powder
- 2 teaspoons Smoked Paprika
- ½ Yellow Onion (minced)
- 2 Cloves Garlic (chopped)
- 1 Tablespoon Salted Butter
- 15 ounces Mexican Crema
- 1 Lime (juiced)
- ¾ Cup Cotija Cheese (crumbled)
- ¼ Cup Cilantro (fresh, chopped)
- 2 Stalks Green Onions (chopped)
Instructions
- Cut the kernels off 3 of the corn cobs and scrape any additional corn milk into a bowl.
- Grill the last cob of corn until it begins to char, then set aside.
- In a shallow dish, whisk the egg and set aside.
- In another shallow bowl, mix flour with 1 teaspoon of each seasoning, including salt and pepper.
- Season the chicken generously with salt and pepper on both sides. Dredge the chicken pieces in the egg and then in the seasoned flour.
- Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat and brown the chicken for about 5 minutes.
- Remove the chicken and set aside.
- Add butter to the same skillet and sauté the onion until soft, about 5 minutes.
- Mix in the corn mixture, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn becomes tender, about 5 minutes.
- Lower the heat, add all but 1/3 cup of the Mexican crema, and return the chicken to the skillet. Stir to combine and let it warm through for another 5 minutes.
- Remove from heat and cut the grilled corn off the cob, arranging it on the dish.
- Mix the remaining crema with lime juice and drizzle over the top.
- Finish by sprinkling cotija cheese, green onions, and fresh cilantro on top.
Notes
For optimal flavor, use fresh, in-season corn. You can also add black beans or diced tomatoes for extra fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg