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.
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
Instructions
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 kernels off the cob.
- In a medium bowl, mix corn kernels, feta cheese, cilantro, lime juice, and ¼ teaspoon chili powder.
Prepare the Chicken:
- Season the chicken thighs with salt and 1 teaspoon chili powder.
- Heat a cast-iron skillet over medium heat for 2 minutes. Add olive oil.
- Cook chicken for 5 minutes on one side without moving.
- Flip and cook for another 5 minutes or until fully cooked.
- Reduce heat, add butter, and let it melt over the chicken.
Combine and Serve:
- Add the corn mixture to the skillet with the chicken. Stir to combine.
- Squeeze extra lime juice over the dish if desired.
- Serve hot, garnished with additional cilantro if preferred.
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.
