Chicken Fajitas with Sweet Corn

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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 

Chicken Fajitas with Sweet Corn
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

  1. 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.

  2. 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.

  3. 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.

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