Charred Corn & Chicken with Crispy Chili Oil
Ingredients
- 1½ poundschicken breast (boneless, skinless)
- 4 earscorn (fresh or frozen kernels)
- 3 tablespoonsolive oil
- ½ teaspoonred pepper flakes
- 4 clovesgarlic
- 2lime
- 1 teaspoonsmoked paprika
- ·salt
- ·black pepper
Prep
- 01
If using fresh corn, shuck and remove kernels by running a sharp knife down each cob. If using frozen, thaw and pat dry.
- 02
Mince 4 garlic cloves.
Method
- 01
Pat chicken dry with paper towels. Season both sides generously with salt, black pepper, and 1/2 teaspoon smoked paprika.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board to rest.
- 03
Add remaining 2 tablespoons olive oil to the same skillet. Add corn kernels in a single layer and cook undisturbed for 3–4 minutes until they begin to char, then stir and cook another 2–3 minutes until deeply browned in spots.
- 04
Push corn to the side of the pan. Add minced garlic and red pepper flakes to the empty space and toast for 30 seconds until fragrant.
- 05
Toss corn with garlic and chili oil. Squeeze juice from 2 limes over the corn, stir well, and taste for salt.
- 06
Slice rested chicken against the grain. Serve chicken over or alongside charred corn with crispy chili oil drizzled on top.
Spice Tips
For mild heat, use 1/4 teaspoon red pepper flakes. For extra smoke and depth, add 1/4 teaspoon cayenne or a pinch of ancho chili powder to the oil. A scatter of fresh cilantro or thinly sliced jalapeño over the finished dish adds brightness and bite.
Make-ahead: season and refrigerate chicken up to 4 hours before cooking. Leftovers keep 3 days covered. Pairs well with lime crema or a crisp lager.