This super flavorful Mexican Street Corn Chicken is an easy and tasty dinner recipe that makes a perfect weeknight meal!
Ingredients:
- 2 teaspoons chili powder, divided
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ¼ + ⅛ teaspoon salt, divided
- ¼ teaspoon garlic powder
- a pinch cayenne pepper
- 4 (5 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 5 ounces each and pound them thin)
- 3 teaspoons canola oil, divided
- 1 ½ cups fresh (or thawed from frozen) corn kernels, (about 2 cobs worth)
- 1 tablespoon light mayonnaise
- 1 tablespoon light sour cream
- 1 teaspoon lime juice
- 1 oz cumbled queso fresco, (recommended, but see above for substitution options)
- 1 tablespoon finely chopped fresh cilantro
Instructions:
- In a small dish, stir together 1 ½ teaspoons of the chili powder, 1 teaspoon paprika, ½ teaspoon sugar, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon of the salt, ¼ teaspoon garlic powder, and a pinch of cayenne.
- Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix from step one over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.
- Drizzle 2 teaspoons of the oil into a large sauté pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for about 4 minutes until golden on the bottom. Flip the breasts and cook for another 3-5 minutes until the chicken is cooked through. Remove the chicken from heat.
- Drizzle the remaining teaspoon of oil into a skillet and bring to medium-high heat. Add the corn and cook, allowing it to slightly char/brown, stirring occasionally for 4-5 minutes. Add the remaining ½ teaspoon of chili powder to the corn and stir to coat. Cook for another minute and then transfer the chili-coated corn to a mixing bowl. Add the tablespoon of mayonnaise to the corn and stir until well combined. Add the remaining 1/8 teaspoon salt, the tablespoon of sour cream, and the teaspoon of lime juice and stir together. Add most of the crumbled queso fresco and chopped cilantro (I like to reserve a little of both to sprinkle over the top because it’s pretty)and stir to combine.
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Serve each seasoned chicken breast with a ¼ cup of street corn mix over the top.
Notes
W-W Points per (1 chicken breast + ¼ cup topping) serving: 3*
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*4 Points per serving if following the diabetic plan
Nutrition Information per (1 chicken breast + ¼ cup topping) serving:
292 calories, 13 g carbs, 5 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 2 g fiber, 176 mg sodium
MYW-W SMARTPOINTS PER (1 chicken breast + ¼ cup topping) SERVING:
Green: 7 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPoints
W/W Points Plus:
7 per (1 chicken breast + ¼ cup topping) serving
