Charred Corn and Chicken with Chile-Lime Butter
Ingredients
- 4 largechicken breasts (about 6 ounces each)
- 4 earscorn (fresh or frozen kernels)
- 4 tablespoonbutter
- 2lime
- 4 clovegarlic
- ¾ teaspoonred pepper flakes
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- ¼ cupcilantro
Prep
- 01
If using fresh corn, remove kernels from the cob by standing each ear upright and running a sharp knife down the sides. If using frozen, thaw and drain well.
- 02
Mince 4 garlic cloves.
- 03
Cut 2 limes in half for juicing, plus reserve extra lime wedges for serving.
- 04
Roughly chop about 1/4 cup fresh cilantro.
Method
- 01
Pat chicken dry and season both sides generously with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
- 02
Heat olive oil in a large cast-iron skillet or heavy pan over medium-high heat. When shimmering, add chicken and cook without moving for 5–6 minutes until golden. Flip and cook another 4–5 minutes until cooked through (internal temp 165°F). Transfer to a plate.
- 03
Return the skillet to high heat. Add corn kernels (fresh or frozen, drained) and let them sit undisturbed for 2–3 minutes until charred, then stir and cook another 3–4 minutes until lightly blackened in spots.
- 04
Reduce heat to low. Add butter, minced garlic, red pepper flakes, and smoked paprika to the corn. Stir constantly for 1–2 minutes until fragrant. Squeeze in lime juice and taste for salt.
- 05
Return chicken to the skillet, nestling it into the corn. Spoon the chile-lime butter over the top. Garnish with chopped cilantro and serve immediately, with extra lime wedges on the side.
Spice Tips
For deeper heat, increase red pepper flakes to 1 teaspoon or add a diced jalapeño to the pan with the garlic. If you prefer milder spice, use just 1/2 teaspoon of red pepper flakes and let diners add more to taste. A squeeze of fresh lime brightens the heat and balances the richness of the butter.