Categories: Meals

Ingredients

• 4 ears corn, shucked
• 1 tbsp. olive oil, plus more for the corn
• 4 chicken breasts
• 1/2 tsp. chipotle chili powder
• 1/2 tsp. chili powder
• Kosher salt
• 2 limes, plus wedges for serving
• 2 tbsp. mayo
• 2 oz. Cotija, Feta, or Parmesan, crumbled
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and finely chopped
• 1/2 cup fresh cilantro, chopped

Directions

1. Heat a large cast-iron skillet over medium-high heat. Brush the corn with oil and cook, turning occasionally, until slightly charred, 5-6 minutes; transfer to a cutting board.

2. Return the skillet to medium heat. Season the chicken with the chipotle chili powder, 1/4 tsp. chili powder, and 1/2 tsp. salt. Add remaining 1 tbsp. oil to the skillet, then the chicken, and cook until golden brown and cooked through, 4-6 minutes per side.

3. While the chicken is cooking, finely grate the zest of one lime into a large bowl, then squeeze in the juice. Whisk in the mayo and remaining 1/4 tsp. chili powder. Cut the corn from the cob and add to the bowl along with the cheese, scallions, jalapeno and cilantro, then toss to combine.

4. Remove the skillet from the heat and squeeze the juice of the remaining lime over the top of the chicken. Serve with the corn salad and extra lime wedges.

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