I’m not a huge creamed corn fan, but wow, this was delicious! It was a bright, sunny looking meal on a miserable, chill evening. The sweetness of the corn complimented the savory chicken, and the entire dish came together in under an hour. I hope you enjoy!
Ingredients:
- 2 lbs chicken breasts, cut into strips
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 cans of corn (15 oz each) strained
- 1-1/2 cups milk
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1 tsp of dry oregano
- 2 sprigs of fresh thyme
- 1 pinch of red pepper flakes (optional)
- 2 tbsp butter
- 1/3 cup Parmesan cheese, freshly grated
- salt and pepper to taste
- fresh cilantro for garnish (optional)
On a plate or platter, lay out the chicken strips. Drizzle them with a tablespoon of olive oil, and season with salt and pepper, onion powder, and garlic powder. Set the chicken to the side.
Add the first can of drained corn into your blender or food processor and add in the milk. Blend until this is smooth, then set it aside.
In a large sauce pan, heat the remaining olive oil over a medium high heat. Add in the chicken strips and sear until they are golden brown. Don’t rush this! You may need to do it in stages, depending on the size and depth of your pan. Don’t crowd the pan; it’s better to do several batches than to try and shove them all in at the same time. When the strips are seared, remove them and rest them on a plate.
In the pan you just removed the chicken from, add in the onion and saute until it’s soft and translucent. Add in the minced garlic, and saute until it is fragrant, about a minute. Add in the pinch of red pepper flakes (if desired), oregano, and thyme. Stir to combine.
Pour the corn and the corn and milk mixture into the pan over the onions and herbs. Stir well, and then simmer until it begins to thicken. Season it with salt and pepper, to taste.
Remove the sprigs of thyme, and add in the butter and cheese. Fold it in gently, and let it simmer for another few minutes until it’s all incorporated. Return the chicken and the juices to the pan, cover, and let it simmer for another few minutes until the chicken is cooked through and the sauce is thick and gravy-like.
Notes:
I didn’t use fresh thyme. Instead, I used a teaspoon of dried thyme. It worked fine! I used oat milk, because I can’t do dairy, but regular milk would be great. I used plant based “butter,” and I added the cheese at the very end, so I could have mine (with plant based “cheese”) separate from everyone else’s (with real cheese). That worked out relatively well, to be honest. I served it up with some pasta, but it would have gone equally well with rice or mashed potatoes.
It does need a vegetable, as corn really doesn’t pause much on its way through you. I went with carrots, because it was such a bright yellow that I thought it needed some orange in there. I boiled them, then sauteed them in olive oil and garlic, and served them on the side.