Lime-Marinated Chicken Over 'Creamed' Corn
Published July 16, 1994
- Total Time
- About 1 hour 30 minutes
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Ingredients
5 tablespoons fresh lime juice
2 boneless, skinless chicken breasts (about 8 ounces each), split
Kernels from 6 large ears of corn
½ cup low-fat milk
1 ¼ teaspoons salt
Freshly ground pepper to taste
4 teaspoons chopped fresh cilantro
1 teaspoon minced jalapeno pepper
½ teaspoon grated lime zest
1 teaspoon olive oil
Nutritional analysis per serving (4 servings)
4 grams carbs; 84 milligrams cholesterol; 165 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 386 milligrams sodium; 27 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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