Jazzed Up Chicken with Mexico City Street Corn

This dish is inspired by the Mexico City street vendors who dish up heavenly roasted cob corn with hints of lime, chili powder, and sometimes cilantro. The corn is often served with a drizzle of Mexican mayonnaise (mayonesa), which also boasts tangy lime. 

Chicken with Mexico City Street Corn and Chili-Lime Cream

Serves 4

1 tablespoon olive oil

4 boneless skinless chicken breast halves (about 5 ounces each)

2 ears cob corn

1 tablespoon plus 1 teaspoon southwest seasoning (preferably salt-free)

1/2 cup light mayonnaise

1 lime, juice and zest

Preheat the oven to 400ºF. 

Brush the oil all over the chicken and corn and place both on a baking sheet.  Sprinkle 1 tablespoon of the seasoning all over the chicken.  Roast for 25 to 30 minutes, until the chicken is cooked through and the corn is golden brown, turning corn once during cooking. 

Set the chicken aside (cover with foil to keep warm).  When the corn is cool enough to handle, cut the kernels from the cob directly into a bowl (this prevents a huge mess!).  Add the remaining 1 teaspoon of seasoning, mayonnaise, 1 tablespoon of the lime juice and 1/2 teaspoon of finely grated lime zest and stir to combine.  Season to taste with salt and freshly ground black pepper.  Serve the chicken with the corn mixture spooned over top.

Nutrients per serving: Calories: 329, Fat: 16g, Saturated Fat: 3g, Cholesterol: 82mg, Carbohydrate: 12g, Protein: 34g, Fiber: 2g, Sodium: 319mg