Mexican Skillet Corn with Chicken and Cilantro
- TOTAL TIME: 15 MIN
- SERVINGS: 4
This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn.
- 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 jalapeño
- 1/4 cup chopped cilantro
- 3 tablespoons sour cream
- 2 tablespoons lime juice
- Freshly ground pepper
- Grated queso fresco, for serving
- 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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