Summer Chicken Recipe
A bright avocado-corn salsa served over seasoned taco chicken for an easy summer meal.
Servings: 4 servings
Ingredients
- Taco chicken (prepared separately) make according to linked recipe
- Cooked rice optional, for serving
- 4 ears sweet corn or 4 cups frozen corn
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 large ripe avocados diced
- 3/4 cup red onion finely diced (about 1 small onion)
- 1 small red bell pepper diced
- 1/3 cup cilantro finely chopped
- 1 tablespoon garlic minced
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes optional
- Salt and pepper to taste (about 1/4 tsp each suggested)
Instructions
- Prepare the taco chicken following the linked Taco Chicken recipe; keep warm.
- Prepare the corn: for grilled corn, brush husked ears with 1 tablespoon olive oil and lightly season.
- Grill the corn at 400°F, turning every 3 minutes, until lightly charred, about 12 minutes; cool and cut kernels off the cob.
- Or cook stovetop: heat 2 tablespoons butter or 1 tablespoon olive oil in a skillet, add corn (use frozen or canned if preferred) and cook, stirring occasionally, until browned, about 10 minutes; season and cool.
- In a large bowl, combine the cooled corn, lime juice, remaining 1 tablespoon olive oil (if using), diced avocado, finely diced red onion, diced red bell pepper, chopped cilantro, minced garlic, ground cumin, and red pepper flakes if using.
- Season the salsa with salt and pepper to taste (about 1/4 teaspoon each suggested) and gently toss to combine.
- Spoon the avocado-corn salsa over the prepared taco chicken and serve with rice if desired.
Equipment
- Grill or large nonstick skillet
Notes
- Make the taco chicken using the linked recipe before assembling.
- For convenience, use frozen or canned corn if fresh corn is unavailable.
- Prepare the salsa shortly before serving to keep the avocado from browning.
- Adjust salt and red pepper flakes to taste.