Ingredients:

  • 1.5 lb boneless skinless chicken breast, cubed small
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 3 cups frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese, crumbled
  • 1 medium red bell pepper, diced
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp chili powder

Instructions:

  1. Heat a cast-iron skillet over medium-high heat without oil. Add corn kernels in a single layer and cook undisturbed for 2-3 minutes until charred, then stir and cook for another 2 minutes. Remove from heat.
  2. In the same skillet, add 1 tbsp olive oil. Season cubed chicken breast with smoked paprika, garlic powder, salt, and pepper. Sear over medium-high heat for 5-7 minutes until golden-brown and cooked through.
  3. In a small bowl, whisk together Greek yogurt, lime juice, lime zest, minced garlic, cumin, and chili powder until smooth.
  4. In a large mixing bowl, combine the charred corn, seared chicken, diced red onion, and red bell pepper. Fold in the dressing, then gently add the crumbled cotija cheese and fresh cilantro.