Autumn Sweet Corn & Chile Pepper Relish
Grilled Chicken Breasts
Autumn is such a great time of year! Seasonal produce overflows the bins at grocery stores and farm markets. Truly fresh vegetables and fruits fill the air with their wonderful aromas. I place tomatoes, cucumbers, sweet peppers and sweet corn in this "fresh" category because it is only for a short period each year when we get these wonderful vegetables that really taste the way God intended them to taste.
Right now my corn and sweet pepper plants are producing more than my wife and I could ever eat so we've come up with rather creative recipes to enjoy them. Nice thing about being a chef is that original recipes just seem to pop up into my head as I explore my garden and what it has to offer at any given time during the growing season. I'd like to share a recipe for corn relish and grilled chicken because it not only tastes good with its use of fresh autumn product, but it also is a "trendy" kind of recipe with its Southwestern flair and it's low fat! Hope you enjoy my Autumn Sweet Corn and Chile Pepper Relish Grilled Chicken Breast.
For the Relish:
2 cups cooked sweet corn cut from the cob (3 to 4 ears)
¼ cup diced red onion
¼ cup diced Spanish onion
1 cup peeled & diced cucumber
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
juice of one lime
salt & fresh ground black pepper
1 tsp. tabasco sauce
1 ½ tsp. ground cumin
1 ½ tsp. sugar
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
½ tsp. minced jalapena peppers
1 tsp. mince garlic
In a large bowl, combine all the relish ingredients.
Toss until combined.
Cover and refrigerate for at least 24 hours.
For the Chicken:
Six 8 ounce chicken breasts - boneless and skinless
2 TBSP olive oil
salt and ground black pepper to taste
To prepare the chicken, preheat your gas grill or light the charcoal grill (charcoal is still the best!)
Rub the chicken breasts with olive oil and season with salt & pepper to taste.
Place on medium hot grill.
Cook 6-8 minutes per side at medium
Heat, until slightly charred and cooked through.
Serve these chicken breasts with a generous portion of the relish.
Warm flour tortillas and a tomato/cucumber vinaigrette finish this wonderful weekend cookout.
QUESTIONS OR COMMENTS
John Zehnder, Certified Executive Chef, ACF
Vice-President
Director of Zehnder's Food & Beverage
jzehnder@zehnders.com
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