As I type this, we are in the middle of a terrible sand storm! So, I’m trying to concentrate on healthy comfort foods, like this recipe. It’s hard for me not to concentrate on pizza, coke, and dirt cake on a day like today. So here goes. This corn relish IS delicious comfort food even if I’m in the midst of sand in my teeth. Typing this out, I’m transported to a calmer evening when I made this.
3-5 ears of corn, husks and silk removed
2 cups cherry tomatoes, halved
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 T. fresh lime juice
1 T. chopped fresh cilantro
1/2 tsp. salt, or more to taste
4 (1/4 pound) boneless, skinless chicken breast halves
1 T. olive oil
1 tsp. ground cumin, I used chicken fajita seasoning
Prepare the grill for a medium fire; spray the grill rack with nonstick spray.
Place the corn on the grill rack. Grill, turning often, until tender and well marked, about 6 minutes. Transfer the corn to cutting board and let cool 5 minutes. With a sharp knife, cut the kernels from the cobs; transfer the kernels to a large bowl. Stir in the tomatoes, scallions, jalapeño, lime juice, cilantro, and 1/4 tsp. salt. (I use a bit more salt; this is a weight watchers recipe.) Set aside.
Rub the chicken with the oil, then sprinkle with the cumin or fajita seasoning and the remaining 1/4 tsp. salt. Place on the grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve the chicken with the relish.
*On days like today, this recipe can easily be cooked on a grill pan inside!
Yield: 4 servings with a PointsPlus value of 7.
COOKING THE BOOKS, YA’LL!
