For salsa:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 garlic clove, minced and mashed to a paste with a pinch of salt
Salt and pepper
2 cups fresh corn, about 4 ears
1/4 cup packed fresh coriander, chopped
1 cup diced mango
1 cup diced drained bottled pickled beets
1/4 cup finely chopped scallions
For chicken:
1 whole skinless boneless chicken breast, halved
Salt and pepper
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons unsalted butter
In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss well. (Beets may bleed slightly, coloring other ingredients.)
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 a skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.
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