Grilled chicken thighs paired with a vibrant spicy summer corn is the epitome of summer flavor. When at its peak ripeness, raw corn is absolutely bursting with sweet, juiciness, making it a perfect match for grilled chicken, a vinaigrette, and herbaceous fresh basil. This recipe works well with grilled pork loin or turkey fillet. Add a tomato salad and you will have a fresh and flavorful, perfect summer meal!
INGREDIENTS:
- 3 1/2 cups fresh corn kernels (6 to 7 ears)
- 1 sweet red pepper, seeded, ribs removed and finely chopped
- 4 scallions, trimmed and finely chopped
- 1/2 jalapeño pepper, seeds and ribs removed, minced (or to taste)
- 1/3 cup fresh coriander
- 12 basil leaves, thinly sliced crosswise
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar or lemon
- 4 tablespoons olive oil
- Salt and freshly ground pepper to taste
- 6 – 8 skinless, boneless thighs OR 4 breast fillets (about 1 1/4 pounds total)
- 1 1/2 tablespoon dried rosemary (optional)
- Parsley or other herb
DIRECTIONS:
- In a large bowl, combine the corn, red pepper, scallions, jalapeño pepper, coriander and basil.
- Place the mustard in a small bowl and slowly drizzle in the vinegar while whisking vigorously; repeat with the olive oil. Season with salt and pepper. Pour the dressing over the corn salad and toss well. Season with salt and pepper to taste and set aside.
- Place the chicken breasts on a hard surface and cover with plastic wrap. With a meat pounder or a heavy pot, flatten the chicken until it is about 1/4-inch thick. Season with rosemary, salt and pepper on both sides.
- Grill chicken for a few minutes or heat a very hot pan, sear the chicken on both sides until golden (about 2 minutes per side). Lower heat to medium and cook, turning, until there is only a trace of pink in the center — remove immediately because chicken will continue to cook. Slice the chicken into 1/2-inch strips.
- Distribute the corn salad evenly over 4 plates and top with the chicken breasts. Garnish with parsley or herb of choice.