Lime-Marinated Chicken Over 'Creamed' Corn
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 5tablespoons fresh lime juice
- 2boneless, skinless chicken breasts (about 8 ounces each), split
- Kernels from 6 large ears of corn
- ½cup low-fat milk
- 1¼teaspoons salt
- Freshly ground pepper to taste
- 4teaspoons chopped fresh cilantro
- 1teaspoon minced jalapeno pepper
- ½teaspoon grated lime zest
- 1teaspoon olive oil
Nutritional analysis per serving (4 servings)
165 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 27 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place 4 tablespoons of the lime juice in a small, shallow dish. Add chicken and turn to coat on both sides. Marinate for 1 hour.
- Step 2
Meanwhile, place half of the corn in a food processor and pulse just enough to chop coarsely. Scrape into a medium saucepan. Put the remaining corn in the food processor with the milk. Process until pureed. Add to the saucepan.
- Step 3
Place the pan over medium heat and simmer, stirring often, until the mixture is thick, about 10 minutes. Season with 1 teaspoon of the salt and pepper to taste. Keep warm.
- Step 4
Preheat a grill or broiler. Remove the chicken from the lime juice and grill or broil until just cooked through, about 4 minutes per side. While the chicken is cooking, stir together the remaining lime juice and salt, the cilantro, jalapeno, lime zest and olive oil.
- Step 5
Divide the corn mixture among 4 plates, placing it in the center. Lay a piece of chicken over the corn and spoon the cilantro mixture on top. Serve immediately.
Private Notes