Pan-Roasted Chicken with Sweet Corn Cakes, Salsa, and Lime Yogurt
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Ingredients & Equipment
What we send
- 1/4 pintgrape tomatoes
- 1ear corn
- 1 clovegarlic
- 2boneless skin-on chicken breasts
- 1 teaspoonSouthwestern spice mix
- 1 containernonfat Greek yogurt
- 1/4 cupflour
- 1/3 cupcornmeal
- 1 teaspoonbaking powder
- 2 ouncesshredded Gruyère cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- 12" large nonstick pan
Rinse all produce. Halve grape tomatoes. Shuck corn, discarding husks and silk; slice off kernels, discarding cob. Trim and discard scallion root and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. Pat chicken very dry with paper towel and rub all over with Southwestern spice mix, ½ teaspoon salt, and pepper as desired.
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.
While chicken cooks, in a large bowl, whisk together 3 tablespoons Greek yogurt, 1 tablespoon olive oil, 1 egg, and 3 tablespoons warm water until smooth. Add flour, cornmeal, baking powder, ¾ teaspoon salt, and pepper as desired; whisk until fully combined. Reserve ¼ cup corn for Step 5; add remaining corn to bowl with batter, along with Gruyère, garlic, and scallion whites and light greens. Gently fold to combine.
Fry sweet corn cakes
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, pour ¼-cup circles of batter into pan, spacing apart. Fry, working in batches and adding oil in between as needed, until golden on bottom, 2-4 minutes. Flip sweet corn cakes and, using back of a spoon or spatula, gently flatten. Fry until cooked through, 2-4 minutes more. Transfer to a plate.
Make salsa and lime yogurt
While sweet corn cakes fry, if you have a zester and want to infuse your dish with even more flavor, zest up to ½ of lime, then halve. In a medium bowl, whisk together juice of ½ lime, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add grape tomatoes, reserved corn, and scallion dark greens; toss to coat. In a small bowl, stir together remaining yogurt and juice of remaining lime to combine.
Cut rested chicken into ¼-inch slices, divide between serving plates, and top with salsa. Add sweet corn cakes to plates with chicken, dollop with lime yogurt, and garnish with lime zest, if using. Enjoy!