Charred Corn and Chicken with Lime Crema
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 3 earcorn
- 2lime
- ½ cupsour cream
- 2 clovegarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupcilantro
- 1jalapeño (optional)
Prep
- 01
Mince 2 cloves garlic.
- 02
Juice 2 limes (you'll need about 3 tablespoons juice).
- 03
Chop a handful of cilantro (about 1/4 cup).
- 04
Slice 1 jalapeño, removing seeds if you prefer less heat (optional).
Method
- 01
Pat chicken breasts dry and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook 6–7 minutes per side until golden and the internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then slice into strips.
- 03
While chicken rests, brush corn ears with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down in the same skillet over medium-high heat and cook 3–4 minutes per side until charred and tender. Transfer to a cutting board and let cool slightly, then cut kernels off the cob.
- 04
In a small bowl, whisk together sour cream, lime juice (about 3 tablespoons), minced garlic, salt, and pepper. Stir in most of the chopped cilantro, reserving some for garnish. Add sliced jalapeño if using.
- 05
Arrange sliced chicken on a platter or divide among plates. Top with charred corn and drizzle generously with lime crema. Garnish with remaining cilantro and a lime wedge.
Spice Tips
For a kick of heat, add a pinch of cayenne pepper or red pepper flakes to the lime crema, or use a whole jalapeño without removing the seeds. A pinch of smoked paprika dusted over the charred corn adds depth. A splash of hot sauce (sriracha or habanero) stirred into the crema brings both heat and tang.
Lime crema can be made up to 2 days ahead and chilled. If you prefer, grill the corn and chicken outdoors for deeper char marks.