Fresh Corn in the summer is one of my favorite farmers market buys. I love eating it roasted on the cob with butter and a little salt and pepper. I usually make several ears and then have leftovers. While I can toss leftover corn on a salad, I also love making this one pan skillet. Paired with a salad it makes a great dinner. It also reheats really well and makes a great to-go lunch.
Also, this recipe makes a great side dish, just omit chicken. If you’re eating this as a main dish I recommend adding a vegetable to make it a complete meal. I love it with a simple tomato, pepper and onion salad.
- 1 pound boneless skinless chicken breast, diced
- 2 ears yellow corn
- 12 oz can of hominy
- 6 tablespoons reduced fat cream cheese
- 2 tablespoons uncooked instant corn grits
- 1 cup onion, diced
- 1 tablespoon olive oil
- 1 cup shredded 2% cheddar or Mexican blend cheese
- 1⁄3 cup Half-and-Half,
- 1 tablespoon ground cumin
- 1 cup cilantro, chopped
- 1 large jalapeño pepper, finely diced
- 2 tablespoons garlic, minced
- 1 cup of chicken stock.
- On your stove or under your boiler, roast corn for a few minutes to get the kernels slightly charred.
- In a large skillet on medium heat add olive oil, heat for 1-2 minutes. Add garlic. Sauté garlic for 1 minute.
- Add chicken cook for 4 minutes string occasionally.
- Add jalapeño and onions to pan and sauté with chicken for 5 minutes.
- Remove chicken and onion mixture.
- Turn heat to low. Add half + half, stock, shredded cheese and cream cheese. Stir until smooth.
- Add chicken and onion mixture, corn, hominy. Stir until combined.
- Sprinkle grits over mixture then stir to combine throughly.
- Cover with lid and cook for 10 minutes, string half way though.
- Garnish with Cilantro and enjoy!
I’ve reduced the calories in this recipe by using reduced fat cheese and cream cheese. I also use grits as a thickener. If you so inclined go ahead and use the full fat stuff.