Mexican Skillet Corn with Chicken and Cilantro

• 2 tablespoons olive oil
• 1/2 cup minced onion
• 3 smashed garlic cloves
• 3 cups fresh corn
• 3 cups diced grilled chicken from Mixed Grill with Roasted-Garlic-and-Pepper Salsa
• 1 chopped jalapeno
• 1/4 cup chopped cilantro
• 3 tablespoons sour cream
• 2 tablespoons lime juice
• Salt
• Freshly ground pepper
• Grated queso fresco, for serving

1. In a large skillet, heat the olive oil.
2. Add the onion, garlic and corn, and cook over moderately high heat until the onion is golden, about 5 minutes.
3. Stir in the chicken, jalapeno, cilantro, sour cream and lime juice; season with salt.
4. Transfer to a large bowl, top with queso fresco and serve.

olive oil, onion, garlic, fresh corn, grill, jalapeno, cilantro, sour cream, lime juice, salt, freshly ground pepper, queso fresco

Taken from www.foodandwine.com/recipes/mexican-skillet-corn-chicken-and-cilantro (may not work)