Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
Who says weeknight meals have to be boring? Tonight, give summer sweet corn one last hurrah as a creamy, cheesy side. Pair it with a zesty-spiced chicken and salsa, or scoop it up with homemade tortilla chips for the perfect bite.
4 boneless skin-on chicken breasts
2 teaspoons fajita spice mix
5 ears corn
¾ pint grape tomatoes
¼ ounce cilantro
4 ounces queso blanco
1 red onion
6 corn tortillas
5 tablespoons mayonnaise
2 teaspoons chili powder
Cooking with a helper tonight? They can shuck the corn and crumble the queso blanco in Step 2, stir the salsa in Step 3, and break the tortillas into chips in Step 5.
1. Pat chicken very dry with paper towel and season all over with fajita spice mix, 1 teaspoon salt, and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5–7 minutes. Flip and sear until cooked through and no longer pink, 5–7 minutes more. Transfer chicken to a plate and set aside to rest; reserve pan, off heat, for Step 4.
2. While chicken cooks, rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Halve tomatoes. Roughly chop cilantro leaves and stems. The stems of cilantro are actually quite tender, so we’ve kept them for extra flavor and aroma. Halve lime. Crumble queso blanco. Peel onion, halve, and thinly slice.
3. Make tortilla chips and salsa Heat 2 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tortillas; fry, working in batches and adding oil as needed, until golden, 1–2 minutes per side. Remove pan from heat. Transfer tortillas to a paper towel-lined plate to drain and sprinkle with salt. In a medium bowl, stir together tomatoes, cilantro, half of queso blanco, juice of ½ lime, ¼ teaspoon salt, and pepper to combine.
4. Return pan from chicken to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add corn and onion and sauté, stirring, until onion is soft and corn is beginning to brown, 6–8 minutes. Remove pan from heat. Stir in mayonnaise (use a pair of kitchen scissors to cut packets open together), chili powder (feel free to use less for milder heat), remaining queso blanco, juice of remaining lime, ½ teaspoon salt, and pepper.
5. Break tortillas into bite-size chips. Cut rested fajita-spiced chicken into ¼-inch slices. Divide creamy Mexican street corn between serving plates. Top with sliced chicken and serve with salsa and tortilla chips.
Looking for the 2-serving version of this recipe? We’ve got you covered at plated.com.
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