Careme

Instructions

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1. 1.

   Heat a grill to medium-high, about 425°F, and thoroughly clean the grates. Husk 2 ears corn. Stem and seed 1 medium poblano pepper, keeping it whole enough to grill.

2. 2.

   Pat 12 ounces chicken breast fillets dry. Combine the following to make the chile-lime seasoning:

   • 2 teaspoons neutral oil
   • 1 teaspoon ancho chile powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • Juice of 1/2 lime

   Rub the seasoning over the chicken and let it stand for 10 minutes while the grill finishes heating.

3. 3.

   Prepare the fresh salsa ingredients:

   • 1 medium Roma tomato, diced
   • 1/4 medium red onion, finely diced
   • 1 avocado, diced
   • 1/4 cup chopped cilantro

   Keep the avocado separate until the grilled vegetables are ready.

4. 4.

   Brush the corn and poblano with 2 teaspoons neutral oil and season them with 1/2 teaspoon kosher salt. Grill the corn for 8 to 10 minutes and the poblano for 6 to 8 minutes, turning both occasionally, until tender and deeply charred. Transfer them to a cutting board.

5. 5.

   Grill the seasoned chicken for 5 to 7 minutes per side, closing the lid between turns, until the thickest part reaches 165°F. Transfer it to a clean plate and rest for 5 minutes.

6. 6.

   Cut the kernels from the grilled corn and chop the grilled poblano. Toss them with the prepared tomato, onion, cilantro, and avocado, plus:

   • 2 teaspoons neutral oil
   • Juice of 1/2 lime
   • 1/2 teaspoon kosher salt
   • 1 tablespoon roasted unsalted pepitas

   Mix gently so the avocado retains some texture.

7. 7.

   Slice the rested chicken across the grain. Divide the charred-corn salsa between two plates, arrange the chicken alongside, and spoon the resting juices over the top.