Cornmeal-Crusted Chicken with Toasted Corn Salsa (veggie version too)

This night was extra special fun as my girlfriend came over to help cook. As you know I love to cook and want to spread the love around. Some of my girlfriends want to learn to cook but didn’t know where to begin, so that is where I come in. This was good times and a cooking class all while preparing a meal for my husband and her guy 🙂 Fun!! Both men really enjoyed this dish! The cute part is she cooked with me but then brought the meal over his house. (hence the Tupperware)

My husband being so used to all the fabulous raw corn salads I prepare, suggested that this would also have been amazing with just using raw corn and I am sure he is right. Raw fresh corn is sooooo good! But still the salsa was deelish. And really with corn and mango together, of course it is!

My girlfriend does not eat chicken so this was still a great recipe for her. We took Praeger’s Veggie Burgers and followed all the same steps as we would have with the chicken to prepare for her. We made sure to prepare and cook hers first so that there was no chickenness on her veggie food 🙂


Cormeal-Crusted Veggie Burgers and Corn Salsa

Cormeal-Crusted Veggie Burgers and Corn Salsa (minus the mango)

Huge Cornmeal-Crusted Chicken Breasts to go

Huge Cornmeal-Crusted Chicken Breasts to go

Love that Corn Salsa!

Love that Corn Salsa!

Cooking up the chicken

Cooking up the chicken

Cornmeal-Crusted Chicken with Toasted Corn Salsa
Recipe adapted from Gourmet

yield: Serves 4-6

For salsa:

  • 7 tablespoons olive oil
  • 6 tablespoons fresh lime juice (from about 3 lime)
  • 3 garlic cloves, minced and mashed to a paste with a pinch of salt
  • 6 cups fresh corn (cut from about 10-12 ears)
  • 2 1/2-3 cups diced peeled mango
  • 1/2 cup finely chopped scallions

For chicken:

  • 6 skinless boneless chicken breasts
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon paprika
  • 3/4 teaspoon cayenne
  • 3 tablespoons olive oil

Make salsa:
In a bowl whisk together 6 tablespoons oil, lime juice, garlic paste, and salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until deep golden, about 5 minutes. Add corn and remaining salsa ingredients to bowl and toss to combine well.

Make chicken:
Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In skillet heat olive oil over moderately high heat and sauté chicken until golden and cooked through, about 5 minutes on each side.

Serve chicken with salsa. Enjoy!

1 Comment (+add yours?)

  1. Trackback: Raw Sweet Summer Creamed Corn « Marisa's Healthy Kitchen

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