Recipes Mexican Skillet Corn with Chicken and Cilantro 5.0 (5,939) 2 Reviews This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn. By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 15 mins Yield: 4 Ingredients 2 tablespoons olive oil 1/2 cup minced onion 3 smashed garlic cloves 3 cups fresh corn 3 cups diced grilled chicken 1 chopped jalapeño 1/4 cup chopped cilantro 3 tablespoons sour cream 2 tablespoons lime juice Salt Freshly ground pepper Grated queso fresco, for serving Directions 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. Rate it Print