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This quick Cilantro-Lime Chicken and Corn recipe became my go-to when I needed something fast and full of color for a cheerful dinner. The juicy chicken pairs with tangy, cheesy corn making a complete meal that never fails to wow with its flavors. Whenever summer corn is at its peak, I find myself reaching for this crowd-pleaser again and again.
The first time I served this after a long workday, my family raved until the skillet was empty. It is truly a no-fail meal for anyone who loves corn and savory chicken.
Ingredients
- Corn: fresh sweet corn gives the juiciest kernels look for firm cobs with bright green husks
- Feta cheese: crumbled feta or cotija brings salty creaminess always check for freshness
- Fresh cilantro: chopped adds herby brightness choose bright green bunches
- Lime: provides tangy freshness pick limes that feel heavy for their size
- Chili powder: adds subtle heat use your favorite type for depth
- Chicken thighs: boneless and skinless are juicy and flavorful look for even thickness
- Salt: brings out all the flavors sea salt works well here
- Olive oil: helps sear the chicken use extra virgin for best flavor
- Butter: gives richness and gloss unsalted allows you to control salt levels
Step-by-Step Instructions
- Prepare the Corn:
- Cut off the ends from each cob and remove husks and silk. Drop corn into boiling salted water. Let cook for about five minutes until just tender. Remove from water and cool until you can handle. Slice kernels off by holding the cob upright and running a sharp knife down the sides. Transfer kernels to a bowl and toss with feta cheese and cilantro. Squeeze half a lime over the bowl and sprinkle with chili powder. Stir and set aside.
- Season and Sear the Chicken:
- Pat chicken dry with paper towels. Sprinkle both sides with salt and chili powder so it is well coated. Let it rest while you heat your skillet for two minutes on medium. Add olive oil swirling to coat the bottom. Arrange chicken in one layer. Let cook undisturbed for five minutes so a golden crust develops. Flip and reduce heat to low-medium. Cook five minutes more or until fully cooked in the center.
- Make the Savory Pan Sauce:
- Turn off heat. Add butter to the skillet. Use a spoon to coat each piece of chicken with melted butter. Squeeze the remaining lime half over the juicy chicken. Feel free to slice and swirl the lime pieces around to extract every drop of juice.
- Combine Corn and Chicken:
- Spoon half the corn mixture into the skillet. Toss everything together so corn gets coated in buttery pan juices. Taste for seasoning and add more butter or lime juice if you want an extra boost. Plate chicken and top with the rest of the corn mixture. The fresh toppings keep the flavor bright.
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I have a real soft spot for fresh corn. The act of slicing kernels from the cob always sparks memories of summer days at my grandmother’s kitchen counter where she let me “help” with the prep. This dish always brings that sunshine to my table.
Storage tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave. A splash of water or extra lime can help revive flavors. Freezing is possible but corn may lose some crispness.
Ingredient substitutions
If fresh corn is not in season, use high-quality frozen kernels. Cotija cheese offers a slightly more authentic Mexican touch than feta, but both taste delicious. You can swap thighs for chicken breasts but watch the cooking time to avoid dryness.
Serving suggestions
Serve with warm tortillas to scoop up juicy bits or a bowl of rice for a heartier meal. A simple tomato salad or avocado slices bring more freshness. Leftovers make a great taco filling or even a flavorful salad topper.
Cultural context
Inspired by the flavors of both Mexican street corn and classic lime chicken, this meal celebrates the summer produce but works any time of year. The blend of chili, lime, and cheese echoes classic cookouts and backyard gatherings in many family kitchens.
Frequently Asked Questions About Recipes
- → Can boneless chicken breasts be used instead of thighs?
Yes, boneless chicken breasts can be substituted, but monitor the cooking time as they may cook faster and can dry out more easily than thighs. Adjust seasoning as needed for even flavor distribution.
- → Is cotija cheese a good alternative to feta?
Absolutely! Cotija provides a salty and crumbly texture similar to feta and mixes well with the corn and cilantro for balanced flavor.
- → How spicy is this dish?
The chili powder adds mild heat that can be increased or decreased to taste. For more spice, consider adding chopped jalapeños or extra chili powder.
- → What’s the best way to serve this chicken and corn?
Serve over rice, with warm tortillas, or alongside a fresh salad for a vibrant and complete meal. Top with additional lime and cilantro for extra zest.
- → Can frozen corn be used if fresh is unavailable?
Yes, frozen corn can be substituted for fresh. Cook according to package directions before mixing with cheese, cilantro, and lime.