Charred corn salad enhances grilled chicken with vibrant flavors and colors.

As summer draws to a close, many culinary enthusiasts seek to capitalize on the fleeting availability of fresh sweet corn, a staple that brightens seasonal dishes. Sweet corn is not only celebrated for its sweet, succulent flavor but also offers considerable nutritional benefits. A single cup of corn kernels contains approximately 5 grams each of fiber and protein, alongside significant amounts of vitamin C, folate, potassium, and magnesium. Additionally, corn is rich in antioxidants such as lutein and zeaxanthin, which are known to promote eye health.

One such dish that showcases sweet corn is a vibrant grilled chicken salad topped with charred corn and poblanos. The preparation begins with grilling corn and poblano peppers until they achieve a desirable charred texture, which enhances their natural flavors. The corn is then cut off the cob, and the peppers are chopped before being mixed with fresh scallions, cilantro, and pickled jalapeños. The latter adds a tangy kick that contrasts beautifully with the sweetness of the corn.

This colorful salad is served over a creamy layer of mashed avocado, providing an indulgent touch to the dish. An added benefit is the incorporation of grilled, chili-rubbed chicken breast, which enhances the meal with lean protein and a hint of spice. The result is a dish that is not only visually appealing but also balanced in flavor and nutrition. It can be enjoyed warm or at room temperature, making it suitable for various occasions.

Preparation of this dish is relatively straightforward and requires about 40 minutes in total. The corn and poblanos can be prepared up to four days in advance, making it a practical option for busy weeknights. Storage guidelines suggest that the chicken and corn-poblano salad can be refrigerated separately for up to four days, while the avocado mash is best consumed immediately after preparation to maintain its freshness.

The enticing combination of grilled chicken, charred corn, and vibrant vegetables encapsulates the essence of summer dining, delivering a meal that is both satisfying and health-conscious. As the temperature cools, embracing such seasonal produce remains a delightful way to enjoy the latter days of summer.

For those interested in making this dish at home, the following ingredients are required for four servings, resulting in approximately four and a half cups of salad: three ears of husked corn, two poblano peppers, two boneless, skinless chicken breasts, and a variety of seasonings and fresh herbs. Detailed cooking instructions guide the straightforward preparation, ensuring this dish can be recreated easily in any kitchen.

To facilitate successful cooking, grilling tips are included, emphasizing direct heat management and cooking times to achieve optimal results. Substitutions are also proposed for different dietary preferences, ensuring this recipe can cater to a wide audience.

In summary, this grilled chicken with charred corn and poblanos dish embodies summer’s culinary spirit, inviting cooks to indulge in fresh produce while also embracing the nutritional benefits that accompany it.

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