Charred Corn & Chicken with Lime Crema
Ingredients
- 1½ poundchicken breast
- 3 medium ears, or 2 cups frozencorn
- 2lime
- ½ cupsour cream
- 2 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cup loosely packedcilantro
- 1 optionaljalapeño
Prep
- 01
Mince 2 cloves garlic.
- 02
If using fresh corn, cut kernels from 3 ears of corn. If using frozen, thaw slightly if desired.
- 03
Roughly chop 1/4 cup cilantro.
- 04
Slice 1 jalapeño into thin rings (optional).
Method
- 01
Pat chicken breasts dry and season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When 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.
- 03
Add remaining 1 tablespoon oil to the same skillet. If using fresh corn, add kernels and cook 4–5 minutes, stirring occasionally, until charred in spots. If frozen, cook 3–4 minutes. Season with salt and pepper, then transfer to a serving bowl.
- 04
Slice the rested chicken and add to the corn.
- 05
In a small bowl, whisk sour cream with the juice of 1 lime, minced garlic, and a pinch of salt until smooth. Drizzle over chicken and corn.
- 06
Squeeze the remaining lime juice over everything, scatter cilantro on top, and serve warm or at room temperature.
Spice Tips
For gentle heat, sprinkle the sliced jalapeño over the finished dish. For more punch, mince it into the lime crema. Add a pinch of cumin or smoked paprika to the sour cream for extra depth.
Leftovers taste great cold the next day as a salad. You can substitute Greek yogurt for sour cream for a tangier crema. Frozen or canned corn works perfectly here.