I had picked up a couple of ears of corn for dinner the other night. That may sound weird only because there is always a deal for 5 or 6 ears. There are only 2 of us most nights and we only eat an ear each so the others would go to waste; I don’t like waste. On rare occasions I will pick up the “deal” so I can make corn chowder, the problem with that is my husband doesn’t like corn chowder; crazy I know!

Anyway I wanted to try something a little different with the chicken breast in the fridge and thought I would try some sort of Mexican Street Corn Chicken. It was SO good and very easy to make. I really thought it was going to be pretty spicy but I was pleasantly surprised, I might even add a little more heat the next time I make this, and I will definitely be making this again.

Street Corn Chicken

An easy to make dinner with fresh ears of corn any night of the week!

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Ingredients

  

• 4-6 boneless skinless chicken breast cutlets
• 2 teaspoons chili powder divided
• 1 teaspoon paprika
• ½ teaspoon sugar
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• 1 teaspoon salt divided
• ½ teaspoon garlic powder
• a pinch cayenne pepper
• 3 teaspoons canola oil
• 2 eats fresh corn on the cob removed from the cob. or use frozen roughly 1½ cups
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon fresh lime juice
• 1 ounce feta or queso fresco
• 1 tablespoon fresh cilantro finely chopped

Instructions

 

• In a small bowl add 1½ teaspoons chili powder, 1 teaspoon paprika, ½ teaspoon sugar, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon salt, ½ teaspoon garlic powder and a pinch of cayenne pepper.
• On a cutting board place the chicken breasts and if they are large, slice and then using wax paper, flatten the breasts into cutlets, roughly 5 ounces each. Sprinkle half the seasoning mixture on one side, turn over and sprinkle the remaining seasoning all over the chicken. Rub it in a bit.
• In a large saute' pan add 2 teaspoons of the oil over medium-high heat. In a single layer add the chicken breast, in batches if need be. Cook for 4 minutes until golden brown, turning once and cooking on the other side for 3-5 minutes until cooked through. Remove to a plate and cover lightly to keep warm.
• In the same pan add the other teaspoon of oil, if needed. and add the corn and cook, allowing it to get slightly browned, stirring occasionally for 4-5 minutes. Add the remaining ½ teaspoon of chili powder and stir till combined. Cook for another minute or two and then transfer to a medium sized bowl. Add the mayo and sour cream, the remaining salt and lime juice. Stir till combined. Add most of the Feta and most of the chopped cilantro. Save a little to sprinkle on top when serving.
• place a piece of chicken and cover with a ¼ cup of corn mixture.