Any way I can find a reason to eat Mexican Street Corn, I'll eat it. For this recipe, chicken is simply the vehicle in which to enjoy this yummy treat of a dinner. The macros are spot on and this chicken topped with this cheesy corn is so good! Don't forget the Tajin for an extra kick.
Prep Time 10minutes
Cook Time 20minutes
1poundboneless, skinless chicken breastspounded or sliced thin; 4 pieces total
salt & pepperto taste
3/4cupyellow onionfinely diced
15.25ozsweet corndrained; OR 2 earns fresh sweet corn
Spray a large, nonstick skillet with cooking spray and place over medium heat. Sprinkle both sides of chicken breasts with salt and pepper and cook 5 minutes per side to brown and get it to 165 degrees F. Remove chicken from pan, place onto a plate and cover with foil.
Add onion to pan and cook 2-3 minutes until it starts to become tender. Add in the corn and garlic. Add salt and pepper and cook another minute. Add in tomatillo salsa, cilantro, lime juice and half of the cotija cheese.
Place cooked chicken back into hot pan, top with corn mixture, remaining cheese and tajin. Serve.
The more accurate macros for 1 serving (1/4th of this recipe) are as follows: 260 calories, 8.4g F/18.7g C/28.8g P.