Charred Corn & Chicken with Lime-Cilantro Drizzle
Ingredients
- 1½ poundchicken breast
- 3 earcorn
- 2lime
- ·cilantro
- 3 clovegarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1jalapeño
Prep
- 01
Cut corn kernels from 3 ears of corn.
- 02
Mince 3 cloves garlic.
- 03
Chop a small handful of cilantro. Slice 1 jalapeño (remove seeds if you prefer less heat).
- 04
Juice 2 limes.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper on both sides.
- 02
Once oil shimmers, add chicken and sear 6–7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into bite-sized pieces.
- 03
Add remaining 1 1/2 tablespoons oil to the same skillet (don't wipe it clean). Add corn kernels and cook 4–5 minutes, stirring occasionally, until charred in spots and tender.
- 04
Add minced garlic to the corn and cook 30 seconds until fragrant. Remove from heat.
- 05
Whisk together the juice of 2 limes, 3 tablespoons chopped cilantro, 1/4 teaspoon red pepper flakes, and a pinch of salt. Stir in the sliced chicken and corn.
- 06
Transfer to a serving plate and top with sliced jalapeño and extra cilantro. Serve warm or at room temperature.
Spice Tips
For gentle heat, the red pepper flakes and fresh jalapeño offer a mild kick. To amp up the warmth, double the red pepper flakes or add a pinch of cayenne to the lime-cilantro mixture. For smokier depth, add 1/4 teaspoon ground cumin or a dash of smoked paprika.
This dish is excellent at room temperature, making it great for meal prep or a next-day lunch. You can substitute frozen corn kernels (thawed) if fresh corn isn't available — just skip charring if using frozen, or add them to the hot skillet after the chicken rests to warm through.