Grilled Chicken with Chile Verde and Smokey Corn Tomato Salad
Smokey and sweet and crunchy and juicy-- this is end of summer cooking at its finest.
Ingredients
4 chicken breasts
2 anaheim chilies, sliced thinly
1 serano chile, sliced thinly
1 tbsp honey
1 lime, juiced
3 scallions, sliced thinly
1 bunch cilantro, minced
4 ears corn
2 lbs tomatoes, either cherry or slicers
Method
- Combine the chilies, honey, and lime juice with a hefty pinch of salt and let sit 10 minutes to macerate
- Add the scallion and cilantro with a big glug of olive oil to bring together into a chunky sauce
- Heat a grill to medium
- Liberally season the chicken with neutral oil, salt, and pepper then grill until cooked through
- Simultaneously grill the corn until bright yellow and slightly charred then let cool until cool enough to handle then cut from the cob into a large bowl
- Add the tomatoes and dress with olive oil, salt and pepper
- Serve the chicken and corn salad with big spoonfuls of the sauce over the top
