Mexican Street Corn Chicken
Ingredients
The spice rub
-
2
teaspoons
chili powder
-
1
teaspoon
paprika
-
½
teaspoon
sugar
-
½
teaspoon
ground cumin
-
½
teaspoon
onion powder
-
¼
teaspoon
salt
-
¼
teaspoon
garlic powder
-
a pinch
cayenne pepper
The chicken
-
4
pieces
thin chicken breast cutlets (5 oz each)
For cooking
The corn topping
-
1 ½
cups
fresh corn kernels (or thawed from frozen)
-
1
tablespoon
light mayonnaise
-
1
tablespoon
light sour cream
-
1
teaspoon
lime juice
-
1
ounce
crumbled queso fresco
-
1
tablespoon
finely chopped fresh cilantro
-
⅛
teaspoon
salt
Instructions
- Mix the spices for the rub in a small dish.
- Season the chicken breasts with half of the spice mix on both sides.
- Heat oil in a pan and cook the chicken until golden and cooked through.
- In another skillet, heat the remaining oil and cook the corn until slightly charred.
- Add the remaining chili powder to the corn and stir.
- Mix the corn with mayonnaise, sour cream, lime juice, salt, queso fresco, and cilantro.
- Serve the chicken topped with the corn mixture.
Nutrition Facts (estimated)
Servings
4
Calories
292
Total fat
11g
Total carbohydrates
13g
Total protein
36g
Sodium
176mg
Cholesterol
0mg
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