INGREDIENTS – Chicken breasts – EVOO – Chili powder – Onion powder – Ground paprika – Dried oregano – Salt and pepper – Corn on the Cob – Red bell pepper – Jalapeno – Chicken broth – Milk – Cornstarch – Cotija cheese – Cilantro
Enjoy using fresh sweet corn when its in season to highlight the latin-flare in this easy dinner recipe. Blackened seasoning revs up the chicken but doesn't over power it with too much heat. This savory dish is rich, creamy but also a touch of sweet that comes from the fresh corn on the cob. The salty bite from the cotija cheese brings the perfect finish to the meal.
Blackened seasoning is so easy to make yourself. Prepare an extra large batch and you can keep it on hand for other meals, especially when grilling or preparing fish.
Cut the chicken breasts into 4-5 pieces and coat them generously with the blackened seasoning.
Remove the husk and silk from your corn, then clean the corn before cutting the corn off the cob. Don't leave the cream behind! Use the back of your knife to bring it out after the corn is removed.
Slice up your jalapeno. Then heat your skillet and begin cooking the chicken cutlets in hot olive oil, about 5 minutes each side.
Remove the chicken from the pan and add in your olive oil with the red pepper, jalapeno and garlic. Cook until it glistens, about 2-3 minutes.
Add in the corn and broth to the veggies and let it simmer.
Time to add in the cornstarch slurry and let the mixture thicken up. You'll add your chicken in after it's thickened. Be sure to top your dish with cotija cheese and cilantro!