Grilled Chicken and Corn with Jalapeño-Lime Dressing

INGREDIENTS:

JALAPEÑO-LIME DRESSING:

• 1/2 cup plus 2 tablespoons fresh lime juice
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons minced jalapeños (with seeds)
• 1 1/4 tablespoons kosher salt
• 1/2 teaspoon pepper

SALAD:

• 4 ears of corn
• 2 bunches scallions, halved
• 1/4 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
• 1/4 cup thinly sliced basil
• Chopped chives and finely grated lime zest, for garnish

HOW TO MAKE THIS RECIPE:

1. 1. MAKE THE DRESSING In a bowl, whisk all of the ingredients.
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3. 2. MAKE THE SALAD 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.
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5. 3. MAKE THE SALAD 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.
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7. 4. MAKE THE SALAD 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.
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9. 5. MAKE THE SALAD 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.

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SUGGESTED PAIRING:

Dry, lime-scented Australian Riesling.