Recipes Chicken Fajitas with Sweet Corn 5.0 (5,326) Add your rating & review Pops of tender sweet corn are a fabulous addition to these classic chicken fajitas. If fresh corn is not available, feel free to use frozen corn instead. Slideshow: More Chicken Breast Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on August 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 25 mins Yield: 4 Ingredients 1/4 cup vegetable oil, divided 3 medium cloves garlic, minced 1/4 teaspoon kosher or sea salt, plus more for seasoning 1/2 teaspoon chile powder 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon sugar 2 teaspoons fresh lime juice 1 pound boneless, skinless chicken breasts, sliced in strips 1 medium onion, sliced 1 large bell pepper, seeded and sliced 2 ears corn, shucked (about 2 cups) Fresh cracked black pepper Flour or corn tortillas Shredded cheese and sour cream, for serving (optional) Chopped avocado, chopped cilantro and salsa or chopped tomatoes, for serving (optional) Directions In a small bowl, whisk together 3 tablespoons of vegetable oil with the garlic, salt, chile powder, ground cumin, paprika, sugar and fresh lime juice. Set aside. Heat a large skillet over medium-high heat. Add the oil and then stir in the chicken. Cook for 2 minutes or until the chicken is lightly browned. Stir in the onion, bell pepper and corn and cook with the chicken for 3 to 5 minutes or until the vegetables are tender. Stir in the spice mixture and cook for another 2 minutes or until everything is well combined and heated through. Season with salt and pepper to taste. Serve with tortillas and optional toppings. Rate it Print