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Cilantro Lime Chicken with Charred Corn Salad

RECIPE
Grilled Chicken with Charred Corn, Avocado & Lime Crema19-22m total
Smoky grilled chicken breast topped with fresh corn salad, creamy avocado, and bright cilantro-lime sour cream—California summer on a plate
INGREDIENTS
CHICKEN
  • Chicken breasts4 boneless, skinless chicken breasts (6-8 oz each)
CORN
  • Corn4 ears fresh corn, husked
  • Red onion1 small red onion
AVOCADO
  • Avocado2 ripe avocados
CREMA
  • Limes3 limes
  • Cilantro1 bunch fresh cilantro
  • Sour cream1 cup sour cream
PANTRY
  • Olive oilExtra virgin olive oil
STAGE 1
CHICKEN
Season chicken
Pat dry, season generously with salt, pepper, and 1 tsp cumin per breast, let sit 15 minutes
5mPREP
CREMA
Cilantro-lime crema
Whisk sour cream with juice of 1 lime, minced cilantro, salt, and pepper until smooth
5mPREP
CORN
Prep corn for charring
Cut kernels from cob with sharp knife
3mPREP
CORN
Mince red onion
Finely dice, set aside
2mPREP
AVOCADO
Dice avocado
Cut in half, remove pit, cube flesh, toss with juice of 1 lime and pinch of salt
3mPREP
STAGE 2
CORN
Char corn in hot skillet
High heat, cast iron or grill pan, 2 tbsp olive oil, corn until blackened and blistered, stirring occasionally, about 6-8 minutes
6-8mCOOK
after Prep corn for charring
CHICKEN
Grill chicken
Heat grill or grill pan to medium-high, oil grates, cook chicken 6-7 minutes per side until golden with char marks and internal temp reaches 165°F, rest 5 minutes
12-15mCOOK
after Season chicken
STAGE 3
COMBINING
Char corn in hot skillet+Mince red onion+prep_jalapeño
Finish corn salad
Toss warm charred corn with red onion, jalapeño, juice of 1 lime, pinch of salt, and 2 tbsp olive oil, let cool slightly
2mCOMBINE
STAGE 4
COMBINING
Grill chicken+Finish corn salad+Dice avocado+Cilantro-lime crema
Plate and serve
Place grilled chicken on warm plate, top with charred corn salad, scatter avocado cubes alongside, drizzle cilantro-lime crema over chicken, finish with fresh cilantro leaves and lime wedge
2mCOMBINE
RECIPE
Thai Red Curry Chicken with Jasmine Rice & Crispy Basil25-28m total
Aromatic Thai red curry with tender chicken, coconut milk, and fresh herbs—served over fragrant jasmine rice with shattered crispy basil
INGREDIENTS
CURRY
  • Chicken thighs1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • Coconut milk1 can (13.5 oz) full-fat coconut milk
  • Thai red curry paste3-4 tbsp Thai red curry paste
  • Fish sauce & lime2 tbsp fish sauce, 2 limes
  • Aromatics3 cloves garlic, 1 tbsp ginger, 2 Thai chilies (optional), 1 shallot
BASIL
  • Thai basil1 bunch fresh Thai basil (or sweet basil)
RICE
  • Jasmine rice1.5 cups jasmine rice
PANTRY
  • Neutral oilVegetable or coconut oil
STAGE 1
CURRY
Mince aromatics
Mince garlic, ginger, shallot; slice Thai chilies if using
4mPREP
BASIL
Separate basil leaves
Strip leaves from stems, keep stems for stock if desired
2mPREP
RICE
Cook jasmine rice
Rinse rice, cook in 2.25 cups water (1:1.5 ratio) until tender and fluffy, about 15-18 minutes, let rest 5 minutes covered
20-23mCOOK
STAGE 2
CURRY
Bloom curry paste
Heat 2 tbsp oil in large pot over medium-high, add curry paste and minced aromatics, fry 2-3 minutes until fragrant and darkened
3mCOOK
after Mince aromatics
BASIL
Crisp basil in oil
Heat 3 tbsp oil in small skillet until shimmering, add basil leaves in batches, fry 30-45 seconds until crispy and fragrant, drain on paper towels, season with salt
2-3mCOOK
after Separate basil leaves
STAGE 3
CURRY
Add chicken to paste
Stir chicken pieces into curry paste, coat well, cook 2 minutes
2mCOOK
after Bloom curry paste
STAGE 4
CURRY
Add coconut milk
Pour in coconut milk, scraping up any browned bits, bring to gentle simmer
1mCOOK
after Add chicken to paste
STAGE 5
CURRY
Simmer curry
Reduce heat to medium-low, simmer uncovered 12-15 minutes until chicken is cooked through and sauce thickens slightly, stirring occasionally
12-15mCOOK
after Add coconut milk
STAGE 6
CURRY
Season curry
Stir in fish sauce and juice of 1 lime, taste and adjust with more fish sauce, lime, or curry paste as needed
1mFINISH
after Simmer curry
STAGE 7
COMBINING
Cook jasmine rice+Season curry+Crisp basil in oil
Plate and serve
Spoon jasmine rice into bowls, ladle curry over top, crown with crispy basil leaves, serve with lime wedges
2mCOMBINE