Description
This 30-minute Cilantro Lime Chicken and Corn Skillet is bursting with bright flavor and effortless charm. Juicy seared chicken thighs meet sweet summer corn, zesty lime, crumbled cheese, and fresh cilantro—all brought together in one skillet for a quick and satisfying dinner. Perfect for busy weeknights when you want something fresh, bold, and comforting.
Ingredients
4 ears corn, husked
1 cup crumbled feta or cotija cheese (150 g)
1/2 cup chopped fresh cilantro (15 g)
1 small lime, halved
1/4 tsp chili powder (to taste)
1.5 lbs boneless, skinless chicken thighs (680 g)
1 tsp chili powder
1/4 tsp salt (or to taste)
2 tbsp olive oil (30 ml)
2 tbsp butter (30 g)
Instructions
Boil corn for 5 minutes, drain, cool slightly, and slice kernels off the cob.
In a bowl, mix corn with crumbled cheese, chopped cilantro, juice from half a lime, and a pinch of chili powder.
Season chicken thighs with salt and chili powder.
Heat skillet over medium heat for 2 minutes. Add oil, then place chicken in the pan. Sear for 5 minutes without moving.
Flip chicken, reduce heat, and cook for 5–7 minutes more. Stir in butter.
Squeeze the other half of the lime over the chicken.
Stir in half of the corn mixture and let the flavors combine.
Top with the remaining corn mixture before serving.
Notes
Frozen corn can replace fresh—just sauté instead of boiling.
Use cotija for a saltier punch or feta for creaminess.
Add jalapeños or hot sauce for extra spice.
Skip cheese and cilantro if freezing; add fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired