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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: provides juicy sweetness always choose firm cobs with bright green husks for the best flavor
- Feta cheese or cotija: brings tangy creaminess always check for freshness and crumbliness
- Fresh cilantro: offers herbal brightness pick bunches that are vibrantly green and not wilted
- Lime: adds tangy lift select limes that feel heavy and yield slightly to gentle pressure
- Chili powder: gives subtle smoky heat choose your favorite style for preferred warmth
- Chicken thighs: are juicy and flavorful look for uniform thickness for even cooking
- Salt: makes all the flavors pop fine sea salt is perfect here
- Olive oil: helps brown the chicken use extra virgin for extra depth
- Butter: rounds out the pan sauce and creates a lovely gloss unsalted is best to control seasoning
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 gives a touch of authenticity but both feta and cotija are great here. You can use chicken breasts instead of thighs just be careful not to overcook so the meat stays juicy.
Serving suggestions
Serve with warm tortillas to scoop up each bite or with rice for a heartier plate. Pair with a simple tomato salad or avocado slices for more color and freshness. Leftovers make an incredible taco filling or salad topper the next day.
Cultural context
This recipe draws inspiration from both Mexican street corn and classic lime chicken. Chili lime and cheese are flavors found everywhere in summer backyard cookouts and gatherings. Using summer produce this dish feels like a celebration at the table any time of year.
Recipe Questions & Answers
- → Can boneless chicken breasts be used instead of thighs?
You sure can swap in boneless chicken breasts. Just keep an eye on them since they cook up quicker and might dry out on you. You might want to tweak the seasoning a bit so everything tastes great.
- → Is cotija cheese a good alternative to feta?
Yep, cotija totally works. It’s crumbly and salty like feta, and it goes really well with those corn and cilantro flavors.
- → How spicy is this dish?
The chili powder just gives a gentle kick. Want more heat? Toss in chopped jalapeños or bump up that chili powder to your liking.
- → What’s the best way to serve this chicken and corn?
This goes great on warm tortillas, spooned over some rice, or right next to a crisp salad. For extra pop, sprinkle on more lime juice and fresh cilantro just before serving.
- → Can frozen corn be used if fresh is unavailable?
Totally, frozen corn works. Just cook it following the instructions on the bag, then mix in your cheese, cilantro, and lime like always.