Grilled Chicken with Fresh Corn Salsa
Corn Salsa
1 ½ C. Fresh corn – cut from ears
¾ C. Red bell pepper, small dice
½ C. Red onion, small dice
3 T. Olive oil
2 T. Sherry vinegar
Salt and pepper to taste
Add all ingredients above to a bowl and mix together. Season with the salt and pepper.
Prepare four chicken breasts. With a mallet, pound each one to help with the tenderness of the chicken. Typically I will coat with olive oil and seasoned salt and fresh ground pepper. Grill until done.
Place on plates and top with the fresh corn salsa. Serve with your favorite vegetable. I thought the snap peas made the plate pop with color and the crunch is fantastic. Simply cook for 3 or 4 minutes with a bit of olive oil and salt and pepper. Great weekday meal!
Corn Salsa
1 ½ C. Fresh corn – cut from ears
¾ C. Red bell pepper, small dice
½ C. Red onion, small dice
3 T. Olive oil
2 T. Sherry vinegar
Salt and pepper to taste
Add all ingredients above to a bowl and mix together. Season with the salt and pepper.
Prepare four chicken breasts. With a mallet, pound each one to help with the tenderness of the chicken. Typically I will coat with olive oil and seasoned salt and fresh ground pepper. Grill until done.
Place on plates and top with the fresh corn salsa. Serve with your favorite vegetable. I thought the snap peas made the plate pop with color and the crunch is fantastic. Simply cook for 3 or 4 minutes with a bit of olive oil and salt and pepper. Great weekday meal!
Hi Lisa,
ReplyDeleteThe salsa looks unbelievable yummy! I love the summer white corn! Do we need to cook the corn before head or we eat them raw?
Da Gang