16 ounce regular corn frozen with peppers and onions, thawed
0.5 teaspoon ground cumin
0.3 teaspoon ground pepper red divided
0.7 cup juice of lime fresh divided
0.3 teaspoon salt
Equipment
bowl
frying pan
oven
ziploc bags
broiler pan
Directions
Place chicken in a heavy-duty, zip-top plastic bag. Reserve 1 tablespoon lime juice; pour remaining juice over chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally.
Combine cumin, chili powder, salt, and 1/8 teaspoon red pepper in a small bowl.
Remove chicken from marinade, discarding marinade.
Sprinkle chicken with cumin mixture.
Coat rack of a broiler pan with cooking spray.
Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes. Turn chicken, and broil 15 additional minutes or until done. Set chicken aside, and keep warm.
Coat a large nonstick skillet with cooking spray.
Place skillet over medium-high heat until hot.
Add corn mixture and remaining 1/8 teaspoon red pepper; saute until corn is lightly browned and tender. Spoon corn evenly onto individual serving plates; top each serving with chicken.
Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
