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

1. Combine the sour cream, Lime Jalapeno Sea Salt, cumin, coriander, and garlic and mix well. Let sit.
2. Can be made ahead of time and stored in a covered container in refrigerator for up to 2 days.
3. Makes 1 cup

MAKE THE SALAD

1. 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.
2. 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.
3. 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.
4. 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

Baked Parmesan Garlic Chicken Wings (ala Chef Cherie)

Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher or sea salt (1/2 tsp table salt)
• 2 1/2 pounds chicken wings
• 2 tablespoons extra-virgin olive oil (or melted butter)
• 2 tablespoons minced fresh basil
• 1/4 teaspoon garlic powder
• 1 1/2 tablespoons Chef Cherie’s Parmesan Cheese Powder
• 1/2 teaspoon seasoning salt
• 1 1/2 tablespoons Chef Cherie’s Gorgonzola Blue Cheese Powder
• 1 cup water
•  1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the water, blue cheese powder and mustard (this will be your dipping sauce)
4.  When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

Gorgonzola Cheese Powder

Seasoning Salt

Sea Salt

Parmesan Cheese Powder

Original recipe and photo: Yummly – Baked Parmesan Garlic Chicken Wings

Recipe modified by Chef Cherie