Mexican Street Corn and Chicken Skillet
Mexican Street Corn and Chicken Skillet
1 tablespoon extra virgin olive oil
½ cup chopped red pepper
1 small onion, chopped
2 cups frozen corn
1 jalapeno minced (optional)
1 tablespoon fresh lime juice
1 teaspoon tajin seasoning or taco seasoning
2-3 cups shredded chicken
½ cup light sour cream or plain greek yogurt
¼ cotija or feta cheese
1 - 1 ½ cups shredded colby jack or cheddar
¼ cup chopped cilantro
¼ cup chopped green onion
In a large oven-safe skillet, heat the olive oil over medium heat. Add the red pepper, onion, corn, and jalapeno (if using). Saute for 5-7 minutes, stirring occasionally, or until the corn begins to brown a bit.
Reduce the skillet heat to low.
Preheat broiler.
Add the lime juice, seasoning, and chicken to the skillet. Stir well to incorporate, and cook over low heat for a few minutes to make sure the mixture is warm.
Add the sour cream and cotija/feta cheese. Mix well. Remove from heat. Top with the colby jack cheese, cilantro and green onion.
Broil for 1-2 minutes or until the cheese is bubbly and slightly brown.
Serves 4-6.