Grilled Chicken and Corn with Jalapeño-Lime Dressing

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To both maximize his grill and take full advantage of summer’s exceptional produce, chef Dan Kluger combines grilled corn, grilled scallions and grilled chicken in a bright, spicy jalapeño-lime vinaigrette. Slideshow:  Summer Salads 

Grilled Chicken and Corn with Jalapeño-Lime Dressing
Photo: © Con Poulos
Total Time:
1 hrs
Yield:
4

Ingredients

Jalapeño-Lime Dressing

  • 1/2 cup plus 2 tablespoons fresh lime juice

Jalapeño-Lime Dressing

  • 5 tablespoons extra-virgin olive oil

Jalapeño-Lime Dressing

  • 2 tablespoons minced jalapeños (with seeds)

Jalapeño-Lime Dressing

  • 1 1/4 tablespoons kosher salt

Jalapeño-Lime Dressing

  • 1/2 teaspoon pepper

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

Directions

Make the Dressing

  1. In a bowl, whisk all of the ingredients.

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.

Suggested Pairing

Dry, lime-scented Australian Riesling.

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