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 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!