Ingredients
– 1 pound of boneless, skinless chicken breasts
– 2 cups of fresh corn kernels (or 1 can if you’re in a hurry)
– 1 tablespoon of olive oil
– 1 teaspoon of chili powder
– ½ teaspoon of cumin
– Salt and pepper to taste
– 1 cup of crumbled cotija cheese
– 1/4 cup of mayonnaise
– 2 tablespoons of lime juice
– Fresh cilantro, chopped (for garnish)
– Corn tortillas for serving
– Additional toppings (like avocado or pico de gallo)
Equipment Needed
– Griddle or skillet
– Mixing bowl
– Cooking spoon or spatula
– Knife and cutting board
– Serving platter
Step-by-Step Instructions
First, let’s start by seasoning the chicken! In my kitchen, I usually begin by mixing the olive oil, chili powder, cumin, and a pinch of salt and pepper in a bowl. Once combined, I add the chicken breasts, ensuring they’re coated well with the seasoning. This step infuses the meat with flavor that will shine through in each bite. Next, heat up your skillet over medium heat and cook the chicken for about 6-7 minutes per side until it’s golden brown and cooked through. You’ll know your chicken is ready when the juices run clear. (See the next page below to continue steps…)