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Creamy Chipotle Chicken & Warm Corn Salad

  • SERVES: 2
  • PREP: 5 minutes
  • TOTAL TIME: 30 minutes

Another reason to love chicken.

Did you know that a chipotle pepper is actually a smoked jalapeño? You do now. Now that you’ve got your facts straight, make this creamy, smoky, spicy chicken that comes together in one skillet and uses a can (of chipotle) and a carton (of cream) to make pan-sauce magic. Corn salad is the stuff of life, and I will keep making new recipes for it until you tell me stop (but please don’t).

  • 2

    skinless boneless chicken breast halves (1 pound total)

  • 1

    teaspoon kosher salt, plus more for seasoning

  • 2

    tablespoons canola oil

  • ½

    cup heavy cream

  • 2

    tablespoons liquid from a can of chipotles in adobo

  • 1

    tablespoon minced garlic

  • 2

    scallions (greens and whites), thinly sliced, greens and whites kept separate

  • ½

    teaspoon ground cumin

  • 1

    (15.25-ounce) can corn, drained

  • ½

    cup cherry tomatoes, quartered

  • ¼

    cup cotija cheese, queso fresco, or feta cheese

  • 2

    tablespoons chopped fresh cilantro, plus more for garnish

  • Freshly ground black pepper to taste

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Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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