Charred Corn & Chicken with Lime Crema
Ingredients
- 1½ poundchicken breast
- 4 earcorn
- 2lime
- ½ cupsour cream
- 2 clovegarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupcilantro
- 1jalapeño
Prep
- 01
Cut kernels from 4 ears of corn.
- 02
Mince 2 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
- 04
Thinly slice 1 jalapeño.
- 05
Whisk together 1/2 cup sour cream, minced garlic, juice of 1 lime, 1/4 teaspoon salt, and pinch of black pepper to make crema. Set aside.
Method
- 01
Pat chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- 02
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6-7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes, then slice into strips.
- 03
In the same skillet, add remaining 1 1/2 tablespoons oil over high heat. Add corn kernels in a single layer and let them char undisturbed for 3-4 minutes. Stir and char another 2-3 minutes until golden spots appear. Season with salt and pepper.
- 04
Stir the charred corn and sliced chicken together in the skillet. Squeeze 1 lime over everything and toss to combine. Transfer to a serving platter.
- 05
Drizzle with lime crema and garnish with cilantro and jalapeño. Serve warm with lime wedges on the side.
Spice Tips
For warmth, add a pinch of cayenne to the lime crema or sprinkle red pepper flakes over the finished dish. If you prefer more heat, add extra jalapeño slices or a dash of hot sauce to the crema.
Make the lime crema up to 1 day ahead. If corn is out of season, frozen corn kernels work well—just thaw and proceed to charring.