My F&W
quick save (...)
Mexican Skillet Corn with Chicken and Cilantro
© John Kernick

Mexican Skillet Corn with Chicken and Cilantro

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

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

  1. 2 tablespoons olive oil
  2. 1/2 cup minced onion
  3. 3 smashed garlic cloves
  4. 3 cups fresh corn
  5. 3 cups diced grilled chicken from Mixed Grill with Roasted-Garlic-and-Pepper Salsa
  6. 1 chopped jalapeño
  7. 1/4 cup chopped cilantro
  8. 3 tablespoons sour cream
  9. 2 tablespoons lime juice
  10. Salt
  11. Freshly ground pepper
  12. Grated queso fresco, for serving
  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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.