July 29th, 2009

Today is a good Day for Grilled Chicken With Sweet Corn Salsa

This recipe is a courtesy of my mother in law, Louise. She is a great cook as well as a gracious hostess.

1 cloves garlic, minced

2 tblsps. fresh lime juice

2 tsps. salt (optional)

1/4 cup peanut or other oil

4 boneless, skinless chicken breasts

Sweet Corn Salsa:

2 cups fresh or frozen corn kernels

3 tblsps. butter, cut into pieces

1/4 cup seeded and minced tomatoes

2 tblsps. minced red onion

2 tablespoons chopped cilantro

1/4 cup rice vinegar

1/8 tsp. pepper

1/2 tsp. salt (optional)

Combine first 6 ingredients. Marinate chicken in this mixture for 2 hours or more before grilling.   The longer you leave it, the better it is.  An alternative to the marinade is to just use Italian dressing.

Remove chicken and discard marinade.  Grill chicken over hot coals until done. I like my chicken well done so I make sure it is cooked. While chicken in grilling, prepare salsa.  Cut raw corn kernels off the cob. Really, the easier way is to get canned corn. Combine all ingredients in saucepan over high heat and stir, bringing to a boil.  When butter has melted completely and salsa takes on the look of a light butter sauce, remove from heat.

Cook rice and put the chicken a little bit on the top and side of the rice and then pour the sauce over. You can do it by arranging each individual plate or just get a platter and place the chicken and sauce over it and the rice on a separate bowl.  The idea is that you want sauce on the chicken because it is the best part. 

Serve it with a simple salad. The dish is so colorful that you don’t need anything else.

Note: As with any recipes, just adjust it to your dietary needs and change it to your taste. If it is not a good day for grilling  just cook the chicken on the stove or the oven. It will be just as good, but it is just that the idea of being outside on a summer evening  appeals to me better.

Until next time, Gloria

Note:  I usually use stewed tomatoes instead of fresh ones, but it is up to you.  Make it your own; more butter? Go ahead!!