From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks—like jumpstarting the corn in the microwave first—streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
SERVES 4 (change servings and units)
Ingredients
2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomato, diced
table salt & fresh ground pepper
Directions
1Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
2Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
3Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
4Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
5Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
6Combine corn, toma
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