1 1/2 cups thawed frozen corn (or a 15 ounce can drained and rinsed)
1/2 small red onion, diced (about 1/4 cup)
1/2 red bell pepper, diced (about 1/4 cup)
2 garlic cloves, minced
1 jalapeno pepper, diced (seeds and veins removed)
1/2 teaspoon kosher salt
1 tablespoon chopped cilantro
juice of 1 lime
12 ounces shredded chicken
1/2 cup your favorite roasted salsa
4 ounces cream cheese
In a medium bowl combine corn, onion, peppers, garlic, cilantro, salt and lime juice. Toss to mix and set aside for the flavors to combine.
Meanwhile: in a medium (microwave safe bowl) or saucepan combine chicken and salsa. Heat on stove top or microwave until hot, add cream cheese. Stir until cream cheese melts into salsa chicken. Continue heating until your chicken mixture is hot.
Smooth salsa chicken into the bottom your serving dish. Use a slotted spoon to transfer the corn salsa on top of the chicken, draining all liquid.
Serve and enjoy!
DONNA'S NOTES: You can prepare the corn salsa up to 3 days ahead and keep in the refrigerator until ready to prepare. Bring the corn mixture to room temperature before topping the salsa chicken and serving.
Rotisserie chicken, shredded or left over chicken works too.
You can substitute 16 ounces of crockpot salsa chicken for the chicken and salsa in this recipe.
This dish is good hot too. You can premake it and bake at 350° for 15-20 minutes until heated through.
TIP: to shred cold left over chicken you can toss it in your stand mixer and mix on low until shredded.
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