Tex-Mex Chicken Tacos

1-1/2 lb. boneless, skinless chicken breast halves, sliced 1/4 inch thick
1 tsp chili powder
1/2 tsp ground cumin
Kosher salt
Freshly ground pepper
1/2 cup flour
3-1/2 tbsp unsalted butter
1-1/2 cups fresh corn kernels
1 medium jalapeño, seeded and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 tbsp and 1 cut into wedges
1 tbsp chopped fresh oregano
1 cup grated sharp Cheddar
corn or flour tortillas, guacamole, sour cream (for serving)

Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.

Melt 2-1/2 tbsp butter in a 12-inch ovenproof skillet (cast iron, if you have one) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.

Add the remaining 1 tbsp butter, corn, jalapeño, garlic, and 1/2 tsp salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes.

Spoon into corn or flour tortillas, top with guac, sour cream and a squeeze of lime juice...yumm-o! You can also serve chicken over rice or with tortilla chips...whatever makes you happy :)