Description
This recipe combines juicy chicken with the vibrant flavors of Mexican street corn, creating a protein-packed and satisfying meal. It’s a taste of Texan roots with a modern twist.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 3 cups fresh or frozen corn kernels
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp fresh lime juice
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- 1 small jalapeño, finely diced (optional, for heat)
Instructions
- Season chicken: In a bowl, toss the chicken cubes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Cook chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
- Cook corn: In the same skillet, add the corn kernels. Cook for 5-7 minutes, stirring occasionally, until slightly charred.
- Prepare street corn mixture: In a medium bowl, combine mayonnaise, sour cream, lime juice, cotija cheese, cilantro, and diced jalapeño (if using).
- Combine: Add the cooked chicken and charred corn to the street corn mixture. Toss gently to combine all ingredients.
- Serve: Serve immediately as a main dish or as a flavorful side.
Notes
- For extra flavor, grill the chicken instead of pan-frying.
- Adjust the amount of jalapeño to your preference for spice.
- If cotija cheese is unavailable, use crumbled feta cheese as a substitute.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg