Cilantro-Lime Chicken and Corn (Print Version)
# Ingredients:
→ Corn
01 -
4 ears corn, husks and silks removed
02 -
1 cup feta cheese, crumbled (or cotija cheese)
03 -
½ cup fresh cilantro, chopped
04 -
1 lime, small
05 -
¼ teaspoon chili powder, to taste
→ Chicken
06 -
1.5 lb chicken thighs, skinless, boneless
07 -
1 teaspoon chili powder
08 -
¼ teaspoon salt, to taste
09 -
2 tablespoons olive oil
10 -
2 tablespoons butter
# Instructions:
01 -
Cook corn in boiling water for about 5 minutes. Drain, and let it cool. Using a knife, remove the corn kernels from the cob. Add cooked corn kernels to a medium bowl. Add crumbled feta cheese, fresh cilantro, and the juice of half a lime. Mix and top with chili powder to taste.
02 -
Season the chicken thighs generously with salt and chili powder. Heat an empty cast-iron skillet over medium heat for 2 minutes to warm it through. Add olive oil and place chicken thighs in the skillet. Cook on medium heat for 5 minutes without moving for searing. Flip the chicken, reduce heat to low-medium, and cook for 5 more minutes or until fully cooked. Remove from heat and stir in butter to coat the chicken. Squeeze the juice of the other half of the lime over the chicken, or slice the lime and mix it in while squeezing out the juice.
03 -
Add half of the corn mixture to the skillet with the chicken. Mix well with the chicken juices. Taste and, if desired, add another tablespoon of butter over the corn and chicken. Squeeze more lime juice, if needed, ensuring you do not over-sour the dish. When serving, top with the remaining corn mixture.