Cilantro-Lime Chicken and Corn

Corn:
4 ears corn husks and silks removed
1 cup feta cheese crumbled or cotija cheese
½ cup fresh cilantro chopped
1 lime small
¼ teaspoon chili powder to taste

Chicken:
1.5 lb chicken thighs skinless, boneless
1 teaspoon chili powder
¼ teaspoon salt to taste
2 tablespoons olive oil
2 tablespoons butter

Directions:

Prepare corn
Cook corn in boiling water for about 5 minutes. Drain, let the corn cool off.
Using knife, remove corn kernels from the cob.
Add cooked corn kernels them to a medium bowl.
Add crumbled feta cheese. Add fresh cilantro. Squeeze half a lime over the mixture. Mix.
Top with chili powder to taste.

Prepare chicken
Generously season the chicken thighs with salt and chili powder.
Heat an empty cast-iron skillet over medium heat for 2 minutes. This allows the cast-iron skillet to heat through. Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it’s cooked through. Remove from heat.
Add 2 tablespoons of butter to the skillet and stir, off heat, to coat the chicken.
Squeeze the other half of the lime over the cooked chicken, or slice it and stir it around the chicken, squeezing out the lime juice with the spoon in the process.

Assembly
Add half of the corn mixture into the skillet with chicken. Mix it well with chicken juices.
Taste and add another tablespoon of butter, if needed, over the corn and chicken, if desired.
Squeeze more fresh lime over the corn and chicken, if desired. Taste before adding more lime juice to ensure your dish is not too sour.
When serving, top with the remaining half of the corn mixture.

I await your comments! Enjoy!