Southwest Chicken with Chili-Lime Roasted Corn

Corn is the easiest thing to roast on the grill. A few days ago, we fired up the charcoal grill and while it was hot, tossed on some husked ears for the future. They were going to be for salsa, but when we stumbled on a recipe from Cooking Light for grilled corn salad, we lightened it up and made it our own.

  • Shuck your corn. Toss it on the grill, naked, for about 7 minutes. Turn each ear periodically, until charring appears.
  • Let it cool, and then slice it off the cob.
  • Mix with 1/2 teaspoon adobo chili powder, the zest and juice from one lime, and about 1/4 cup chopped, fresh cilantro.

Meanwhile, make a fresh tomato salsa from chopped tomatoes, white onion, and chopped cilantro. We eyeballed the amounts on that one. Probably the equivalent of 2 tomatoes, 1/2 white onion and a big handful of cilantro.

To make the chicken:

We used 12 fresh, organic chicken tenderloins for this recipe, but you could slice chicken breasts into long strips and get the same result. Line the bottom of a skillet with the chicken, sprinkle on some sodium-free southwest seasoning, and add the tomato salsa on top. Cover, and cook on medium for 5 minutes. Flip tenderloins over, sprinkle more seasoning on chicken, and cook for another 3 minutes, until poultry is cooked throughout. It’s that easy!

We purchase many of our favorite sodium-free seasonings from Penzey’s Spices. You can find them here online. Arizona Dreaming has a subtle southwest flavor without being overpowering.

We plated the meal with grilled, green tomatoes and a little crumbled goat cheese on top, because we were out of queso fresco.

What drink pairs well with this dinner:

Have you ever had a cocktail called a “Sweet Heat” made with smokey Mezcal Tequila? It’s Mezcal, lime, pineapple, ginger, jalapeño and a splash of saline (yes, salt water), with a dried chili floating in the glass. Dayum, girl! If you’re in Buffalo, give me a shout and I’ll tell you where to go to get one of those bad boys. It’s not sweet like a cosmo. It’s a hint of sweet, and a kick of jalapeño. Sign me up!

Here’s your printable recipe. This is chicken week at K2.0, so if you like what you see here, come back for more chicken recipes!

Chili Lime Grilled Corn

Prep Time: 5 minutes
Cook Time: 7 minutes
Servings: 4
Calories: 92kcal
Love fresh summer corn, but sad it doesn't involve butter & salt? Try it this way!
Print Recipe

Equipment

  • Grill, grill pan, or broiler

Ingredients

  • 4 ears fresh corn
  • ½ tsp. chili powder
  • 1 lime, zested and juiced
  • 2 Tbsp. chopped cilantro
  • 1 tsp. olive oil

Instructions

  • Shuck corn and place it on a hot grill. Use tongs to turn the corn every minute or so, to evenly char it. This takes between 5-7 minutes, depending on the heat of your grill.
  • (Corn can be also char on a grill pan on the stove top, or under the broiler.)
  • Remove from heat, let cool, and cut kernels from the cob.
  • In a large bowl, combine chili powder, lime zest, lime juice, olive oil and cilantro. Mix well.
  • Add corn and toss to coat. Serve at room temperature.

Notes

Alternatively, the corn can be left on the cob, and the seasoning mixture can be basted on with a silicone basting brush.

Nutrition

Calories: 92kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 8mg | Calcium: 5mg | Iron: 1mg

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