Categories: Meals
Ingredients
- 4 ears corn, shucked
- 1 tbsp. olive oil, plus more for the corn
- 4 chicken breasts
- 1/2 tsp. chipotle chili powder
- 1/2 tsp. chili powder
- Kosher salt
- 2 limes, plus wedges for serving
- 2 tbsp. mayo
- 2 oz. Cotija, Feta, or Parmesan, crumbled
- 2 scallions, thinly sliced
- 1 jalapeno, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
Directions
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Heat a large cast-iron skillet over medium-high heat. Brush the corn with oil and cook, turning occasionally, until slightly charred, 5-6 minutes; transfer to a cutting board.
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Return the skillet to medium heat. Season the chicken with the chipotle chili powder, 1/4 tsp. chili powder, and 1/2 tsp. salt. Add remaining 1 tbsp. oil to the skillet, then the chicken, and cook until golden brown and cooked through, 4-6 minutes per side.
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While the chicken is cooking, finely grate the zest of one lime into a large bowl, then squeeze in the juice. Whisk in the mayo and remaining 1/4 tsp. chili powder. Cut the corn from the cob and add to the bowl along with the cheese, scallions, jalapeno and cilantro, then toss to combine.
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Remove the skillet from the heat and squeeze the juice of the remaining lime over the top of the chicken. Serve with the corn salad and extra lime wedges.