Street Corn Chicken

Name: Street Corn Chicken
Yield: 4 servings
Ingredients: 3 large or 4 small ears of corn; 1 tsp (5 mL) oil; 1 red bell pepper, seeded and quartered; ¼ cup (60 mL) mayonnaise; ¼ cup (60 mL) loosely packed cilantro, chopped; 2 green onions, sliced; 1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix; 2 oz. (60 g) cotija cheese, finely grated (1 cup/250 mL); 4-6 boneless skinless chicken thighs (about 1½ lbs./700 g); 1 tsp (5 mL) vegetable oil; 1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix; Optional Toppings: Cilantro and cotija cheese

Prep 10 min

Cook 20 min

Ready in 30 min

This easy meal is packed with zesty flavor that will keep you coming back for more. The street corn is bursting with bold flavor and creamy texture!

Ingredients

3 large or 4 small ears of corn
1 tsp (5 mL) oil
1 red bell pepper, seeded and quartered
¼ cup (60 mL) mayonnaise
¼ cup (60 mL) loosely packed cilantro, chopped
2 green onions, sliced
1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix
2 oz. (60 g) cotija cheese, finely grated (1 cup/250 mL)

4-6 boneless skinless chicken thighs (about 1½ lbs./700 g)
1 tsp (5 mL) vegetable oil
1 tbsp (15 mL) Creamy Jalapeño Seasoning Mix or Street Corn Seasoning Mix
Optional Toppings: Cilantro and cotija cheese

Directions

Preheat the oven to 425°F (220°C).
Microwave the corn in the husks for 4–5 minutes. Remove and set aside until cool enough to handle. Carefully remove the husks.
Heat the oil in a 12” (30 cm) Cast Iron Skillet or 12" (30 cm) Cast Iron Grill Pan Skillet over medium high heat for 3 minutes. Place the corn and bell pepper in the pan and cook until browned, about 10 minutes, flipping occasionally. Remove and set aside until cool enough to handle.
Finely chop the pepper and place in a large mixing bowl. Remove the corn from the cobs and add to the bowl.
Add the mayonnaise, cilantro, green onion, seasoning, and cheese to the bowl. Toss until combined; set aside.
Coat the chicken with the oil and sprinkle both sides with 1 tbsp (15 mL) of the seasoning mix.
Heat the cast iron pan over medium heat for 3 minutes. Cook until golden brown, about 5–7 minutes per side. Transfer the pan to the oven to finish cooking for 10 minutes, or until the chicken reaches 165°F (74°C).
Serve the chicken on top of the corn mixture. Top with additional cheese and cilantro, if you’d like.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 480, Total Fat 28 g, Saturated Fat 7 g, Cholesterol 180 mg, Sodium 860 mg, Carbohydrate 17 g, Fiber 2 g, Sugars 7 g (includes 1 g added sugar), Protein 40 g