Piloncillo-Lime Chicken with Creamy Chipotle Corn and Crunchy Cactus Salad

Instructions

1. 1

   1. Season the chicken thighs with 1 tsp salt, black pepper, cumin, and dried oregano. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a small bowl, combine half of the minced garlic, the grated piloncillo, 2 tbsp lime juice, lime zest, and 1/2 cup water, stirring until the piloncillo is mostly dissolved. Set aside.

3. 3

   3. Heat a large skillet over medium-high heat with 1 tbsp olive oil. Brown the chicken for 4 to 5 minutes per side until deeply colored. Reduce to medium heat, add the piloncillo-lime mixture, and cook 8 to 10 minutes more, basting the chicken with the sauce, until the glaze thickens and the chicken reaches a safe internal temperature of 165°F and 74°C. Remove from the heat and keep covered.

4. 4

   4. Meanwhile, in another skillet or saucepan, melt the butter with the remaining 1 tbsp olive oil over medium heat. Add the white onion and cook for 3 minutes. Stir in the remaining garlic and the chipotle chile in adobo; cook 1 minute more.

5. 5

   5. Add the corn kernels and 1/2 tsp salt. Cook for 4 to 5 minutes, stirring, until the corn is glossy and slightly tender. Pour in the heavy cream and cook 3 minutes more until slightly thickened. Turn off the heat and fold in the fresh cheese to create a creamy chipotle corn mixture.

6. 6

   6. In a medium bowl, combine the cooked cactus paddles, radishes, red onion, and fresh cilantro. Add the honey, the remaining 1 tbsp lime juice, and a pinch of salt. Toss well and let stand for 5 minutes so the salad can absorb the flavors.

7. 7

   7. If you want to keep everything warm before serving, place the chicken in a covered oven-safe dish and hold it at 200°F and 95°C for up to 10 minutes.

8. 8

   8. To serve, divide the creamy chipotle corn among four plates, top or side with the glazed chicken and its sauce, and finish with the crunchy cactus salad. Serve immediately.