Mexican Skillet Corn with Chicken and Cilantro

This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn.

  • Total Time:
  • Servings: 4

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  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 3 smashed garlic cloves
  • 3 cups fresh corn
  • 3 cups diced grilled chicken from Mixed Grill with Roasted-Garlic-and-Pepper Salsa
  • 1 chopped jalapeƱo
  • 1/4 cup chopped cilantro
  • 3 tablespoons sour cream
  • 2 tablespoons lime juice
  • Salt
  • Freshly ground pepper
  • Grated queso fresco, for serving

How to make this recipe

  1. In a large skillet, heat the olive oil. Add the onion, garlic and corn, and cook over moderately high heat until the onion is golden, about 5 minutes. Stir in the chicken, jalapeño, cilantro, sour cream and lime juice; season with salt. Transfer to a large bowl, top with queso fresco and serve.

Contributed By Photo © John Kernick Published August 2013

501082 recipes/mexican-skillet-corn-chicken-and-cilantro 2013-12-06T23:37:16+00:00 Kay Chun summer|barbecue-cookout|mexican|salads|4|basic-easy|fast|weeknight-dinner|lunch august-2013 recipes,mexican-skillet-corn-chicken-and-cilantro 501082

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