Lime-Marinated Chicken Over 'Creamed' Corn

Name: Lime-Marinated Chicken Over 'Creamed' Corn
Total time: 1 h 30 min
Yield: Four servings
Ingredients: 5 tablespoons fresh lime juice; 2 boneless, skinless chicken breasts (about 8 ounces each), split; Kernels from 6 large ears of corn; 1/2 cup low-fat milk; 1 1/4 teaspoons salt; Freshly ground pepper to taste; 4 teaspoons chopped fresh cilantro; 1 teaspoon minced jalapeno pepper; 1/2 teaspoon grated lime zest; 1 teaspoon olive oil

By Molly O'Neill

Total Time: About 1 hour 30 minutes
Rating: 5(31)
Comments: Read comments

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Ingredients

Yield:Four servings

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

Ingredient Substitution Guide

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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.