Grilled Chicken and Corn with Jalapeno-Lime Dressing Recipe

Name: Grilled Chicken and Corn with Jalapeno-Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons fresh lime juice; 5 tablespoons extra-virgin olive oil; 2 tablespoons minced jalapenos (with seeds); 1 1/4 tablespoons kosher salt; 1/2 teaspoon pepper; 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

Servings: persons

1/2 cup plus 2 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
2 tablespoons minced jalapenos (with seeds)
1 1/4 tablespoons kosher salt
1/2 teaspoon pepper
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

1
Make the Dressing In a bowl, whisk all of the ingredients.
2
Make the Salad Light a grill.
3
Remove all but the last layer of green husk from the corn.
4
In a bowl, soak the corn in water for 10 minutes, then drain.
5
Make the Salad In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper.
6
In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
7
Make the Salad 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.
8
Let the chicken rest for 5 minutes, then thinly slice across the grain.
9
Make the Salad Chop the scallions into 1-inch pieces.
10
Remove the husks and cut the corn kernels off of the cobs.
11
Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss.
12
Transfer the salad to a platter.
13
Top with the chicken and garnish with chives and lime zest.
14
Serve the remaining dressing at the table.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons fresh lime juice, 5 tablespoons extra-virgin olive oil, 2 tablespoons minced jalapenos (with seeds), 1 1/4 tablespoons kosher salt, and more.

Yes, Grilled Chicken and Corn with Jalapeno-Lime Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken and Corn with Jalapeno-Lime Dressing

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