Careme

Instructions

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1. 1.

   Preheat a clean grill to medium-high, about 425°F. Shuck 2 ears sweet corn. Stem and halve 1 medium Hatch chile lengthwise, then remove its seeds.

2. 2.

   Pat 1 pound chicken breast fillets dry and pound any thicker portions to an even 3/4-inch thickness. Coat the chicken with:

   • 1 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Set aside while the grill finishes heating.

3. 3.

   Grill the prepared corn and chile, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Transfer them to a cutting board.

4. 4.

   Grill the seasoned chicken with the lid closed for 4 to 6 minutes per side, until the thickest portion reaches 165°F. Transfer to a clean plate and rest for 5 minutes.

5. 5.

   Cut the kernels from the grilled corn and finely chop the grilled chile. Combine them in a bowl with:

   • 1 avocado, diced
   • 1 medium Roma tomato, diced
   • 1/4 cup chopped cilantro
   • Juice of 1 lime
   • 1 teaspoon olive oil
   • 1/4 teaspoon kosher salt

   Gently toss to make the corn-avocado salsa.

6. 6.

   Slice the rested chicken across the grain. Divide it between two plates and spoon the warm corn-avocado salsa alongside and partially over the chicken.