Tuesday, May 19, 2009

Grilled Chicken with Fresh Corn Salsa

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!

1 comment:

  1. Hi Lisa,

    The 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


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