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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.
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