Cornmeal-Crusted Chicken with Toasted Corn Salsa

Total Time:
25 min
10 min
15 min


  • For salsa:
  • 1/4 cup, plus 2 tablespoons extra-virgin olive oil
  • 1/4 tablespoon fresh lime juice (from about 1 lime)
  • 2 garlic cloves, minced and mashed to a paste with a pinch of salt
  • Salt and freshly ground black pepper
  • 4 cups fresh corn (cut from about 8 ears)
  • 1/2 cup packed fresh coriander sprigs, washed well, spun dry, and chopped fine
  • 2 cups diced peeled mango
  • 2 cups diced drained bottled pickled beets
  • 1/2 cup finely chopped scallions
  • For chicken:
  • 2 whole skinless boneless chicken breast (about 1 1/2 pounds), halved
  • Salt and freshly ground black pepper
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon unsalted butter
  • Make salsa: In a bowl whisk together 1/4 cup oil, lime juice, and garlic paste, and season with salt and pepper, to taste.

  • In a non-stick skillet heat remaining 2 tablespoons 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 to combine well. (Beets may bleed slightly, coloring other ingredients.)

  • 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 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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