Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 2 cups corn (frozen, canned, or fresh off the cob)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4 cup plain non-fat Greek yogurt
- 2 tbsp light mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/3 cup Cotija cheese, crumbled
- 1 large lime, juiced
- 1 jalapeno, deseeded and minced (optional)
Instructions
- Start by dicing your chicken breasts into small, uniform cubes to ensure even cooking. Finely chop the red onion, cilantro, and jalapeno. If you are using frozen corn, thaw it under warm water and pat it dry with a paper towel. Drying the corn is essential for achieving that smoky, charred exterior in the pan.
- Heat olive oil in a large skillet over medium-high heat. Toss the chicken cubes with smoked paprika, chili powder, cumin, salt, and pepper. Add the chicken to the skillet and cook for 6-8 minutes until golden brown and cooked through. Remove the chicken and set it aside. In the same pan, add the corn. Let it sit undisturbed for 2-3 minutes until it begins to char, then stir and cook for another 2 minutes.
- In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, lime juice, and a pinch of salt. Add the cooked chicken, charred corn, red onion, cilantro, and jalapeno to the bowl. Toss everything together until the ingredients are evenly coated in the creamy dressing. Fold in the crumbled Cotija cheese last to keep the texture intact. Serve immediately while warm or chill in the refrigerator for an hour to let the flavors meld.
- Cook Time: 25 minutes