Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml) (for chicken)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon ground cumin (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 2 cups corn kernels (fresh, frozen, or canned, drained) (approx. 300g)
  • 1 tablespoon olive oil (15 ml) (for corn)
  • ¼ cup mayonnaise (60 ml)
  • ¼ cup sour cream or Mexican crema (60 ml)
  • ½ cup crumbled Cotija cheese (or feta as a substitute) (approx. 50g)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice (15 ml)
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Lime wedges
  • Optional: sliced jalapeño or hot sauce for extra heat

Instructions:

  1. Season the Chicken: Combine olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Rub mixture all over the chicken.
  2. Cook the Chicken: Heat grill pan or skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest.
  3. Prepare the Corn Topping: Cook corn kernels with olive oil over medium heat, stirring occasionally, until slightly charred and heated through (about 5 minutes).
  4. Make the Creamy Elote Sauce: Whisk together mayonnaise, sour cream (or crema), minced garlic, lime juice, and half of the Cotija cheese. Stir in the cilantro, reserving some for garnish.
  5. Assemble: Slice the cooked chicken breasts. Spoon the charred corn mixture over the sliced chicken. Drizzle generously with the creamy Elote sauce.
  6. Serve: Sprinkle the remaining Cotija cheese and fresh cilantro over the chicken. Serve immediately with lime wedges, and optional jalapeño slices or hot sauce.