Eye for a Recipe

This grilled chicken and corn dish from the August 2014 issue of Food and Wine is perfect for a late-summer lunch or casual dinner. Grilled chicken, corn and scallions are tossed with cherry tomatoes, herbs and a tangy jalapeño-lime dressing. If you want the dressing to be less spicy, don’t use the seeds from the jalapeños. Cook’s note – be sure to zest the limes before juicing them.

Avoiding Additives and Preservatives

Use fresh lime juice, as the concentrates contain sodium benzoate and are very bitter.

Ingredients:

Jalapeño-lime dressing

½ cup plus 2 tablespoons fresh lime juice

5 tablespoons extra-virgin olive oil

2 tablespoons minced jalapeños (with seeds)

1 ¼ tablespoons kosher salt

½ teaspoon pepper

Salad

4 ears of corn

2 bunches scallions, halved

¼ 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

¼ cup thinly sliced basil

Chopped chives and finely grated lime zest, for garnish

Preparation:

In a bowl, whisk all of the ingredients for the dressing.

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.

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.

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.

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. Serves 4.

From the August 2014 issue of Food and Wine