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
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Set aside while the grill finishes heating.

3. 3.

   Place the seasoned chicken, prepared corn, and prepared chile on the grill at the same time. Close the lid and grill, turning the corn and chile occasionally and flipping the chicken once. Remove the chile when charred and tender, 6 to 8 minutes; remove the corn after 8 to 10 minutes; and remove the chicken after 8 to 12 minutes, when its thickest portion reaches 165°F.

4. 4.

   Transfer the chicken to a clean plate and rest it for 5 minutes. Meanwhile, cut the kernels from the grilled corn and finely chop the grilled chile.

5. 5.

   Combine the grilled corn and chile 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
   • 3/4 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 corn-avocado salsa alongside and partially over the chicken.