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Smoky Chicken with Charred Corn Salad
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Brief Description
Braised chicken served with braised corn kernels tossed into a corn salad side dish.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Mexican
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Aug 02, 2017
Number of Servings:
Ingredients:
- 4 ears - corn shucked
- 1 tablespoons - olive oil plus more for the corn
- 4 - six oz. boneless skinless chicken breasts
- 1/2 teaspoons - chipotle chili powder
- 1/2 teaspoons - chili powder
- - kosher salt
- 2 - limes plus wedges for serving
- 2 tablespoons - mayonnaise
- 2 ounces - cotija, feta or Parmesan cheese crumbled
- 2 - scallions thinly sliced
- 1 - jalapeno seeded and finely chopped
- 1/2 cups - fresh cilantro chopped
Directions:
Heat a large cast-iron skillet over medium-high heat. Brush corn with oil and cook, turning occasionally, until slightly charred, 5-6 minutes; transfer to a cutting board.
Return skillet to heat. Season chicken with chipotle and regular chili powder along with 1/2 teaspoon salt. Add remaining tablespoon of oil to skillet, then the chicken, and cook until golden brown and cooked through, 4-6 minutes per side.
While chicken is cooking, finely grate zest of one lime into a large bowl, then squeeze in the juice (should get about 2 tablespoons). Whisk in the mayonnaise and remaining 1/4 teaspoons of chili powder. Cut corn from the cob and add to the bowl along with the cheese, scallions, jalapenos and cilantro, then toss to combine.
Remove skillet from heat and squeeze juice of remaining lime over top of the chicken. Serve with the corn salad and extra lime wedges, if desired.
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