My grocery store had an AMAZING deal on corn this week (6 ears for $1!!!). So you better believe I took advantage. However, I had to figure out what to do with the corn without putting butter on it (in order to remain compliant with the Mediterranean diet, which doesn't allow butter or margarine). And I must say, this chili-lime version of corn on the cob was DELICIOUS! And using my mom's fail-proof method for cooking corn, you will end up with corn kernels that are perfectly crisp and juicy (not mushy, overcooked, or tough). As an added bonus, even though this meal is Mexican inspired, it is still totally in line with the Mediterranean diet!
INGREDIENTS
-1 husked ear of corn
-***1/2 chicken breast (or substitute shrimp - peeled and deveined)
-1/2 poblano pepper
-1/4 red bell pepper
-1/4 red onion
-1 cup cooked brown rice
-1 lime
-Chili-lime seasoning (such as Tajin or Mrs. Dash brands)
-Fajita seasoning (*homemade or store-bought)
DIRECTIONS
1. Begin by bringing a pot of water (with a lid!) to a boil. DO NOT SALT THE WATER. You will be cooking the corn in the boiling water, and salting the water makes the kernels tough. Heat olive oil in a medium-sized skillet over medium heat.
2. Cut a chicken breast horizontally into two thinner breasts. Save one for another recipe. Season the other on both side with salt, pepper, and fajita seasoning (omit salt and pepper if your fajita spice blend already includes salt and pepper). De-stem and de-seed the poblano and bell pepper. Thinly slice the peppers and red onion.
3. Add the chicken to the skillet and cook 3-4 minutes per side (if using shrimp, cook 2 minutes per side until opaque). Add the corn to the boiling water, cover the pot with a lid, and boil for 3-4 minutes.
4. Once corn is finished cooking, remove to a plate. Squeeze juice of 1/2 a lime on all sides of the corn and sprinkle with chili-lime seasoning on all sides. The lime juice will help the seasoning stick to the corn.
5. Once chicken is finished, remove from the skillet and allow to rest before slicing. Add the peppers and onions to the same skillet used to cook the chicken. Season with salt, pepper, the juice of 1/2 a lime, and fajita seasoning (again, omit salt and pepper if already contained in fajita seasoning). Saute vegetables until tender.
6. To plate, add cooked brown rice to a plate. Top rice with fajita veggies and sliced chicken. Serve chili-lime corn on the side.
***MM Option: To make this meal meatless, leave out the chicken. With the fajita veggies, you can substitute in mushrooms, zucchini, summer squash, or whatever veggies you like!
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*Homemade Fajita Seasoning:
-Chili powder
-Garlic powder
-Onion powder
-Cumin
-Mexican oregano
Directions: Season chicken and veggies with a sprinkle of each of the spices.