Grilled Chicken and Corn with Jalapeño-Lime Dressing
JALAPEÑO-LIME DRESSING ala Chef Cherie
- 1 tablespoon Chef Cherie Lime Jalapeno Sea Salt
- 1 cup Mexican sour cream / crema*
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp minced garlic
* Use regular sour cream if unavailable
SALAD
- 4 ears of corn
- 2 bunches scallions, halved
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- Four 6-ounce boneless, skin-on chicken breasts
- 1 tablespoon rosemary leaves, chopped
- 1 pint Sun Gold tomatoes, halved
- 1/4 cup thinly sliced basil
- Chopped chives and finely grated lime zest, for garnish
MAKE THE DRESSING
- Combine the sour cream, Lime Jalapeno Sea Salt, cumin, coriander, and garlic and mix well. Let sit.
- Can be made ahead of time and stored in a covered container in refrigerator for up to 2 days.
- Makes 1 cup
MAKE THE SALAD
- Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.
- In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
- Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.
- Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.
Inspired by original recipe (& photo) – Food & Wine – Grilled Chicken and Corn with Jalapeño-Lime Dressing