Lime-Marinated Chicken Over 'Creamed' Corn

Ingredients

• 5 tablespoons fresh lime juice
• 2 boneless, skinless chicken breasts (about 8 ounces each), split
• Kernels from 6 large ears of corn
• ½ cup low-fat milk
• 1 ¼ teaspoons salt
• Freshly ground pepper to taste
• 4 teaspoons chopped fresh cilantro
• 1 teaspoon minced jalapeno pepper
• ½ teaspoon grated lime zest
• 1 teaspoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    403 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 34 grams protein; 84 milligrams cholesterol; 804 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place 4 tablespoons of the lime juice in a small, shallow dish. Add chicken and turn to coat on both sides. Marinate for 1 hour.
2. Meanwhile, place half of the corn in a food processor and pulse just enough to chop coarsely. Scrape into a medium saucepan. Put the remaining corn in the food processor with the milk. Process until pureed. Add to the saucepan.
3. Place the pan over medium heat and simmer, stirring often, until the mixture is thick, about 10 minutes. Season with 1 teaspoon of the salt and pepper to taste. Keep warm.
4. Preheat a grill or broiler. Remove the chicken from the lime juice and grill or broil until just cooked through, about 4 minutes per side. While the chicken is cooking, stir together the remaining lime juice and salt, the cilantro, jalapeno, lime zest and olive oil.
5. Divide the corn mixture among 4 plates, placing it in the center. Lay a piece of chicken over the corn and spoon the cilantro mixture on top. Serve immediately.

About 1 hour 30 minutes