A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks—like jumpstarting the corn in the microwave first—streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
Serves 4
2 ears of corn, husks and silk removed
2 teaspoons olive oil plus 1/4 cup additional
Table salt and ground black pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless chicken breasts (about 5 ounces each), trimmed
1 ripe beef steak tomato, diced
Table salt and ground black pepper
Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey. Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
Grill corn and chicken over hot fire. Grill chicken until cooked through, about 3 minutes per side, transfer to platter, and cover with foil. Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob. Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.
Recipe from Cook's Illustrated e-mail.
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Serves 4
2 ears of corn, husks and silk removed
2 teaspoons olive oil plus 1/4 cup additional
Table salt and ground black pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless chicken breasts (about 5 ounces each), trimmed
1 ripe beef steak tomato, diced
Table salt and ground black pepper
Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey. Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
Grill corn and chicken over hot fire. Grill chicken until cooked through, about 3 minutes per side, transfer to platter, and cover with foil. Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob. Combine corn, tomato, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.
Recipe from Cook's Illustrated e-mail.
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