Spicy Mexican-Style Organic Chicken
with Cilantro-Lime Oil & Esquites-Style Salad
- Milk
- Eggs
Chili-seasoned chicken cutlets are seared until golden and served over a creamy esquites-style corn salad—charred corn tossed with mayonnaise, sour cream, feta, and a squeeze of lime. A bright cilantro-lime oil drizzled over the top ties the dish together with fresh, herbaceous notes. A clever freezer trick cools the corn salad quickly so dinner is on the table fast.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 teaspoon
Chili Powder
1 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
12 ounce
Organic Chicken Cutlets
¼ ounce
Cilantro
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
1.5 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce. Drain and rinse corn; thoroughly pat dry with paper towels. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Zest and quarter lime.
Heat a large dry, preferably nonstick, pan over high heat. Add corn and a big pinch of sugar; cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Turn off heat; transfer to a medium bowl. Wash out pan.
Stir scallion whites, mayonnaise, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and as much chili powder as you like (save some for Step 3) into bowl with corn. Transfer to freezer to quickly cool. TIP: Low on freezer space? Transfer corn salad to a shallow bowl, spread out, then refrigerate for quick cooling!
Stir scallion whites, mayonnaise, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and as much chili powder as you like (save some for Step 3) into bowl with corn. Transfer to freezer to quickly cool. TIP: Low on freezer space? Transfer corn salad to a shallow bowl, spread out, then refrigerate for quick cooling!
In a small bowl, combine scallion greens, lime zest, half the honey, remaining cilantro, 1½ TBSP olive oil, juice from one lime wedge, salt, and pepper (all the honey, 3 TBSP olive oil, and juice from two lime wedges for 4 servings). Stir vigorously with a spoon until scallions and cilantro have wilted, 30-45 seconds.
Pat chicken cutlets dry with paper towels. Season generously with salt, pepper, and as much remaining chili powder as you like.
Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken; cook until browned and cooked through, 5-6 minutes per side.
Divide esquites-style salad between plates. Top with chicken. Drizzle cilantro-lime oil over chicken or serve on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lime adds bright flavor and the corn salad was well-received, though some found the chicken a bit mild 🌽.
- Suggestions: Use less feta if you find it overpowers the dish; add extra chili powder to the chicken for more heat 🌶️.
- Corn salad temp: Several reviewers preferred the corn salad warm rather than chilled — skip the cooling step if you like it hot.
