Pollo con maíz callejero mexicano

Ingredientes

• 4 Ears Corn on the Cob ((or about 2 1/2 cups frozen, but never canned))
• 1 Egg (large, beaten)
• 1/3 Cup Flour
• Kosher Salt
• Black Pepper
• 2 Chicken Breasts (large, boneless, skinless, chopped in 1" pieces)
• 3 Tablespoons Extra Virgin Olive Oil (divided)
• 2 Tablespoons Chili Powder
• 2 teaspoons Smoked Paprika
• 1/2 Yellow Onion (minced)
• 2 Cloves Garlic (chopped)
• 1 Tablespoons Salted Butter
• 15 ounces Mexican Crema
• 1 Lime (juiced)
• 3/4 Cup Cotija Cheese (crumbled)
• 1/4 Cup Cilantro (fresh, chopped)
• 2 Stalks Green Onions (chopped)

Preparación

1. 1

   Cut the corn off 3 of the cobs and scrape any additional milk and pieces of corn off the cob into a bowl. The extra milk will make it more creamy. Set aside.

2. 2

   The last cob, grill until charring begins and set aside.

3. 3

   Place the egg in a shallow dish, whisk and set aside.

4. 4

   Place the flour in a separate shallow bowl and season with 1 teaspoon of each seasoning, and salt and pepper.

5. 5

   Season the chicken with salt and pepper on both sides.

6. 6

   Dredge both sides of the chicken in the egg, and then the flour. Place the chicken on a plate.

7. 7

   Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. Once shimmering, add the chicken and begin to brown then turn down to medium and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan to a separate plate.

8. 8

   Add the butter into the skillet. Add the onion, stirring into the butter. Cook until soft, 5 minutes.

9. 9

   Add about a tablespoon of olive oil to the pan along with the corn from the bowl, garlic, chili powder, smoked paprika, and season with salt and pepper. Cook until the corn is soft, about 5 minutes.

10. 10

    Reduce the heat to medium low. Mix in all but 1/3 cup of the crema. Season with salt. Slide the chicken into the sauce and cook until warmed through, 5 minutes.

11. 11

    Remove the skillet from the heat.

12. 12

    Cut the grilled corn off the cob and arrange on the dish and finally mix the remaining 1/3 cup crema with the lime juice or just drizzle both over the dish.

13. 13

    Sprinkle on the crumbled cotija cheese, green onions and cilantro!