Description
This Chipotle Chicken with Elote Corn Salad is a vibrant and flavorful dish featuring tender chicken breasts marinated in smoky chipotle peppers and served with a creamy, zesty Mexican-style corn salad. Perfect for a quick dinner or casual gathering, it combines spicy, tangy, and savory flavors with fresh cilantro and optional queso fresco garnish to create a delicious and colorful plate.
Ingredients
Scale
For the Chipotle Chicken
- 4 chicken breasts, pounded thin
- 7 oz chipotle chilis in adobo sauce, pureed
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
For the Elote Corn Salad
- 12 oz frozen grilled corn, thawed and cooked (steamed or sautéed)
- 1/2 cup sour cream
- 1/4 cup diced red onion
- 1 diced and seeded jalapeño
- 2 stalks chopped green onions
- Salt to taste
- Black pepper to taste
- 1/2 fresh squeezed lime
- 1/4 cup grated parmesan cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup queso fresco or cotija cheese (optional for garnish)
Instructions
- Marinate the Chicken: Place the chicken breasts in a medium ziplock or reusable sealable bag. In a food processor, puree the chipotle peppers. Pour the pureed chipotles and adobo sauce over the chicken in the bag. Mix to coat the chicken evenly. Optionally, refrigerate the chicken to marinate for 2 to 24 hours to deepen the flavor.
- Cook the Chicken: Heat olive oil in a medium sauté pan over medium-high heat. Once hot, add the chipotle-coated chicken breasts, sprinkle salt and pepper to taste. Sear each side for 4-5 minutes until cooked through and nicely charred on the outside.
- Prepare the Elote Corn Salad: In a large mixing bowl, add the thawed grilled corn. Add sour cream, diced red onions, diced jalapeño, chopped green onions, salt, black pepper, and fresh lime juice. Mix everything well to combine all the flavors.
- Add Cheese to the Salad: Stir in grated parmesan cheese to the corn mixture for a creamy, cheesy touch. Adjust seasoning by tasting and adding more lime juice, salt, or pepper to your preference.
- Assemble and Serve: Plate the cooked chipotle chicken breasts and top with a generous scoop of the elote corn salad. Garnish with fresh chopped cilantro and sprinkle queso fresco or cotija cheese if desired. Serve immediately.
Notes
- Corn: Use fire roasted frozen corn for the best smoky flavor. Microwave according to package instructions before using. If unavailable, fresh grilled or boiled corn, sautéed frozen corn, or canned corn (drained) can be used.
- Marinating chicken is optional but enhances the flavor; if short on time, you can cook immediately after coating.
- Adjust spice level by using fewer chipotles or removing seeds from jalapeño.
- Queso fresco or cotija cheese is optional, but adds authentic Mexican flavor and texture.
