Instructions

 

Chop about 1/2 cup worth of onion and set aside.

 

Mince 3 cloves of garlic and add to the onion that’s set aside.

 

Husk 3-4 ears of corn.

 

Using a knife, carefully remove the kernels by running the knife along the side. Add

the corn to the onion and garlic mix.

 

Chop the jalapeño and cilantro and set aside.

 

Cut the chicken into small cubes and set aside.

 

Add a large skillet to the stove and set to medium heat.

 

Add 2 tablespoons of olive oil to the skillet and allow to heat.

 

Add the corn kernels, onion, and garlic to the skillet.

 

Cook for about 5 minutes, until the onion is golden brown.

 

Add the chopped jalapeño, cilantro and diced chicken to the skillet.

 

Allow to cook for about 2 minutes.

 

Flip the chicken, and add in 3 tablespoons or sour cream and 2 tablespoons of lime

juice.

 

Once the chicken is cooked all the way through, remove the skillet from the stove.

 

Season with salt and pepper before giving the dish one more stir.

 

Top with cheese if desired.

 

 

 

 

Recipe created by Lauren lipari