Skillet Corn for a Salad Bowl with Mexican Taco Chicken R...

Ingredients

• 2 cups fresh or frozen corn kernels
• 1 medium red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled queso fresco
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Optional: cooked taco-seasoned chicken

Instructions

1. In a 12-inch skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
2. Add 2 cups of corn kernels and 1 medium diced red bell pepper. Sauté for 5-7 minutes until the corn starts to caramelize and the peppers are tender.
3. Stir in 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for an additional 2-3 minutes until fragrant.
4. Remove from heat and stir in the juice of 1 lime. Taste and adjust seasoning if needed.
5. Transfer the skillet corn to a large serving bowl and top with 1/4 cup of crumbled queso fresco and 1/4 cup of chopped fresh cilantro.