Cilantro-Lime Chicken and Corn

Cilantro-Lime Chicken and Corn is a vibrant and flavorful dish that brings together tender chicken thighs, sweet corn, tangy lime, and fresh cilantro. This quick and easy recipe is perfect for weeknight dinners, offering a delightful combination of savory and zesty tastes that will please the whole family.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
• Flavorful Combination: The savory cilantro-lime flavors are perfectly balanced by the subtle sweetness of corn and a hint of chili powder.
• Juicy Chicken: Using skinless, boneless chicken thighs ensures tender and moist meat.
• Flexible: Easily adjustable to what you have on hand, and great for meal prep or freezing for future meals.

Ingredients

• 4 ears corn, husks and silks removed
• 1 cup feta cheese, crumbled (or cotija cheese)
• ½ cup fresh cilantro, chopped
• 1 small lime
• ¼ teaspoon chili powder (to taste)
• 1.5 lb chicken thighs, skinless and boneless
• 1 teaspoon chili powder
• ¼ teaspoon salt (to taste)
• 2 tablespoons olive oil
• 2 tablespoons butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Corn:
   • Bring a pot of water to a boil.
   • Add the corn ears and boil for about 5 minutes.
   • Drain and let the corn cool.
   • Once cooled, cut the corn kernels off the cob using a knife.
   • In a medium bowl, combine the cooked corn kernels, crumbled feta cheese, chopped fresh cilantro, freshly squeezed lime juice, and ¼ teaspoon chili powder. Mix well to combine.
2. Prepare the Chicken:
   • Generously season the chicken thighs with salt and 1 teaspoon chili powder.
   • Heat an empty cast-iron skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil.
   • Add the seasoned chicken thighs. Cook on medium heat for 5 minutes without moving them to allow a good sear.
   • Flip the chicken and cook for another 5 minutes or until fully cooked through.
   • Reduce heat to low, add 2 tablespoons of butter, and let it melt, coating the chicken.
3. Combine and Serve:
   • Add the corn mixture to the skillet with the chicken. Stir to combine and heat through.
   • Squeeze additional lime juice over the dish if desired.
   • Serve hot, garnished with extra fresh cilantro if preferred.

Servings and Timing

• Servings: This recipe serves 4 people.
• Preparation Time: Approximately 15 minutes.
• Cooking Time: Approximately 15 minutes.
• Total Time: 30 minutes.

Variations

• Cheese Options: Substitute feta cheese with cotija cheese for a more authentic Mexican flavor.
• Spice Level: Adjust the amount of chili powder to suit your heat preference.
• Protein Alternatives: Use chicken tenders or skinless, boneless chicken breasts instead of thighs; just be cautious of cooking times to prevent drying out.
• Corn Choices: While fresh corn is ideal, frozen or canned corn can be used when fresh is not available.

Storage/Reheating

• Storage: Store cooked cilantro-lime chicken in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in an airtight container for up to 2 months.
• Reheating:
  • Microwave: Reheat in a microwave-safe dish for about 1 minute. Taste and reheat for an additional 30 seconds if needed.
  • Stovetop: Reheat in a large skillet over low-medium heat. Add a small amount of olive oil to prevent sticking.

FAQs

What can I serve with cilantro-lime chicken and corn?

This dish pairs well with jasmine rice, cilantro-lime black bean rice, or a simple side salad.

Can I use a different type of meat?

Yes, chicken tenders or skinless, boneless chicken breasts can be used. Adjust cooking times accordingly to prevent overcooking.

Is this recipe gluten-free?

Yes, this cilantro-lime chicken and corn recipe is naturally gluten-free.

How can I make this dish spicier?

Increase the amount of chili powder or add a pinch of cayenne pepper to the seasoning.

Can I prepare this dish ahead of time?

Yes, you can prepare the components ahead of time and store them separately. Combine and reheat when ready to serve.

What other cheeses can I use besides feta or cotija?

Queso fresco or a mild goat cheese can be good alternatives.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C). Using a meat thermometer ensures accuracy.

Cilantro-Lime Chicken and Corn

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

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Description

Cilantro-Lime Chicken and Corn is a vibrant and flavorful dish that combines juicy chicken thighs, sweet corn, tangy lime, and fresh cilantro. This quick and easy recipe is perfect for a weeknight dinner, offering a delicious balance of zesty and savory flavors. Ready in just 30 minutes, it’s a satisfying meal that the whole family will love.

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Ingredients

• 4 ears corn, husks and silks removed
• 1 cup feta cheese, crumbled (or cotija cheese)
• ½ cup fresh cilantro, chopped
• 1 small lime, juiced
• ¼ teaspoon chili powder (to taste)
• 1.5 lb chicken thighs, skinless and boneless
• 1 teaspoon chili powder
• ¼ teaspoon salt (to taste)
• 2 tablespoons olive oil
• 2 tablespoons butter

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Instructions

Prepare the Corn:

1. Bring a pot of water to a boil.
2. Add the corn ears and boil for about 5 minutes.
3. Drain and let the corn cool. Once cooled, cut the kernels off the cob.
4. In a medium bowl, mix corn kernels, feta cheese, cilantro, lime juice, and ¼ teaspoon chili powder.

Prepare the Chicken:

1. Season the chicken thighs with salt and 1 teaspoon chili powder.
2. Heat a cast-iron skillet over medium heat for 2 minutes. Add olive oil.
3. Cook chicken for 5 minutes on one side without moving.
4. Flip and cook for another 5 minutes or until fully cooked.
5. Reduce heat, add butter, and let it melt over the chicken.

Combine and Serve:

1. Add the corn mixture to the skillet with the chicken. Stir to combine.
2. Squeeze extra lime juice over the dish if desired.
3. Serve hot, garnished with additional cilantro if preferred.

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Notes

• Cheese Options: Use cotija, queso fresco, or mild goat cheese.
• Protein Alternatives: Substitute with chicken tenders or boneless chicken breasts.
• Spice Level: Increase chili powder or add cayenne for extra heat.
• Storage: Refrigerate for up to 4 days or freeze for 2 months.