Creamed Street Corn and Chicken
Ingredients
1 large egg, beaten
¼ cup all-purpose flour
8 chicken tenderloins
3 tablespoons extra virgin olive oil
2 tablespoons chili powder
2 teaspoons smoke paprika
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground pepper
1 yellow onion, chopped
3 or 4 ears of sweet corn, kernels removed from cob
2 cloves garlic, chopped
3 ounces cream cheese, room temperature
4 tablespoons butter
1 cup whole milk
1/3 cup plain Greek yogurt
2 tablespoons fresh lime juice
¾ cup crumbled cotija cheese
1 ear grilled corn, kernels removed from cob
¼ cup fresh cilantro, chopped
Directions
- Place the egg and flour in separate bowls. Season chicken with salt and pepper. Dredge both sides of chicken with egg and then flour. Place on plate and set aside.
- In a small bowl combine the chili powder, paprika, cayenne and a pinch of salt.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove chicken from pan and set aside.
- Add 1 tablespoon olive oil to same skillet. Add onion and cook until soft, about 5 minutes. Add the corn, garlic, 2 teaspoons spice mix, salt and pepper. Cook until the corn is softened, about 5 minutes. Reduce the heat to low and mix in cream cheese until melted. Stir in the milk. Add chicken to sauce and cook for 5 minutes.
- In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of spice mix and a pinch of chili flake and salt. Cook 1 minute and remove from heat.
- Mix the yogurt with the lime juice and a pinch of salt.
- Place creamed corn and chicken in large dish. Top with grilled corn. Drizzle spicy butter and lime yogurt. Sprinkle on cheese and cilantro.
- Serve with tortilla chips or over rice.
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