Street Corn Chicken
An easy to make dinner with fresh ears of corn any night of the week!
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.