Smoky Chicken with Charred Corn Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Braised chicken served with braised corn kernels tossed into a corn salad side dish.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 15 min


    WomansDay magazine

    Posted By:


    Posted On:

    August 2, 2017

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