© John Kernick
This easy, fresh, spicy summer dish makes fantastic use of leftover chicken and crisp, sweet corn. Plus: Mexican-Inspired Recipes
How to Make It
Step
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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