Chicken and Charred Corn Skillet with Lime Crema

• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small red onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1/2 cup sour cream
• 2 tablespoons chopped cilantro
• Optional: crumbled cotija cheese for garnish

Steps

1. 1 Preheat a large skillet over medium-high heat.
2. 2 In a small bowl, mix smoked paprika, cumin, chili powder, salt, and pepper. Season chicken with the spice mix.
3. 3 Add olive oil to the skillet, then sear chicken until cooked through, about 5-6 minutes per side. Remove and set aside.
4. 4 In the same skillet, add corn and cook until charred, about 3-4 minutes.
5. 5 Add red onion and bell pepper, cooking until softened, about 4 minutes.
6. 6 Stir in garlic and cook for an additional minute.
7. 7 While veggies cook, prepare the lime crema by whisking together lime zest, lime juice, and sour cream. Season with salt to taste.
8. 8 Return chicken to the skillet, stirring to combine with vegetables.
9. 9 Serve skillet mixture topped with lime crema and chopped cilantro. Garnish with cotija cheese if desired.

Equipment

• Large skillet

Variations

• Swap chicken for shrimp for a seafood twist.
• Add diced tomatoes for extra freshness and color.

Substitutions

• If fresh corn isn't available, use frozen corn, thawed.
• Use Greek yogurt as a lower-fat substitute for sour cream.

Pairings

• A crisp Sauvignon Blanc or a refreshing Mexican lager.
• Top with a sprinkle of fresh jalapeños for heat lovers.

Nutrition

Tips

• For extra smoky flavor, use a cast iron skillet.
• Grill the corn first for an even deeper charred flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm tortillas and a side of avocado salsa.
• Pairs well with a fresh green salad or Mexican rice.

FAQ