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.MAKE THE DRESSING:

In a bowl, whisk all of the ingredients.

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.

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.

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.

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.

SUGGESTED PAIRING:

Dry, lime-scented Australian Riesling.