Ingredients
Equipment
Method
Prep and Sear
- Season cubed chicken with salt and pepper. Heat oil in a cast iron skillet and sear until a deep golden-brown crust forms (5-6 minutes). Remove and set aside.
- In the same skillet, add butter and corn. Let sit undisturbed for 2-3 mins until charred and toasted edges appear. Stir in garlic and cumin.
Assemble and Bake
- Whisk sour cream, mayo, and lime juice. Return chicken to the skillet with the corn and fold in the sauce until coated.
- Top with shredded Monterey Jack. Bake at 400°F (200°C) for 15-18 minutes until cheese is bubbly and golden-brown.
- Finish with Cotija crumbles, chili powder, fresh cilantro, sliced jalapeños, and lime wedges.
Nutrition
Notes
Always use block cheese for the best melt.
Pat frozen corn dry to ensure a proper smoky char.
Pat frozen corn dry to ensure a proper smoky char.
