A comforting, flavorful dish that brings the vibrant essence of summer to your dinner table, combining the beloved flavors of elote into a satisfying one-pan meal.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
1 tablespoon olive oil
2 cups corn kernels (fresh or frozen)
1/2 cup diced red onion
2 cloves garlic, minced
1 cup heavy cream
1/2 cup crumbled cotija cheese (or feta)
Juice of 1 lime
1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
Season the chicken breasts with chili powder, cumin, salt, and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, until cooked through and golden brown.
Remove the chicken and set aside, covering it with foil to keep warm.
In the same skillet, add the diced red onion and sauté for 2-3 minutes until translucent. Then, add the minced garlic and corn, cooking for an additional 3-4 minutes.
Pour in the heavy cream and let simmer for 2-3 minutes until thickened. Stir in the lime juice and cotija cheese until melted.
Return the chicken to the skillet, spooning the sauce over it, and let it simmer for an additional 2-3 minutes.
Garnish with fresh cilantro if desired and serve hot.
