Chipotle Chicken and Corn Skillet
Courtesy of Fresh Supersweet Corn 4 Servings • 15 Min. Prep Time • 25 Min. Cook Time • Fresh, crusty bakery rolls| Ingredients |
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| 4 ears fresh Supersweet corn |
| 1 Tbsp. oil |
| 1 lb. boneless, skinless chicken breasts |
| 1 medium zucchini |
| 1 medium onion |
| 3 small plum tomatoes |
| 1 can Chipotle in Adobo Sauce |
| 1/2 tsp. salt |
Directions:
1. In a large skillet, over medium-high heat, heat oil. Cut chicken in 1 inch piece and add chicken; cook and stir until browned on all sides, about 5 minutes.
2. Husk corn and cut in 2" pieces. Slice zucchini crosswise and slice onion. Cut tomatoes in thin wedges.
3. Add corn, zucchini and onion. Cover and cook, stirring occasionally, until vegetables soften, about 5 minutes. Stir in tomatoes, 1 to 2 chipotle, 2 Tbsp. adobo sauce, and salt. Cook, covered, until corn and chicken are cooked through, 2 to 3 minutes longer. Serve in shallow soup bowls.
