In this easy weeknight recipe, familiar chicken breasts and fresh corn get a boost of flavor from smoked paprika and fresh lime juice. Cooking them on the grill heightens the smoky flavor. If you don’t want to fire up the grill, the chicken is equally good sautéed. In that case, boil the corn and season it after cooking. Leftover chicken makes great sandwiches, or you can cut up the chicken, cut the kernels from the ears of corn and add them both to a salad.
Grilled Chicken and Corn with Smoked Paprika Rub
1 Tbs. smoked paprika
1 Tbs. ground cumin
3 Tbs. olive oil
3 Tbs. fresh lime juice
1 1/4 to 1 1/2 lb. (625 to 750 g) chicken breast cutlets
4 ears corn, husked
Kosher salt and freshly ground pepper
1 1/2 Tbs. grated lime zest
1 1/2 Tbs. minced fresh thyme
Prepare a hot fire in a grill.
In a small bowl, combine the paprika and cumin. Gradually stir in the olive oil and lime juice until thoroughly combined. Place the chicken and corn on a large baking sheet. Brush the chicken and corn on all sides with the paprika mixture, then season with salt and pepper.
Place the corn on the grill over direct heat, cover the grill and cook, turning occasionally, until it starts to brown in spots and is almost tender, about 10 minutes. Add the chicken to the grill, cover the grill, and cook until the chicken is springy to the touch and cooked through, about 2 1/2 minutes per side. Transfer the chicken and corn to a warmed platter. Sprinkle with the lime zest and thyme and serve immediately. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd