It’s Day 2 of my week-long tribute to summer corn and I want to get to this recipe while corn is at its best. Because when corn is this fresh and seasonal it is so good you could it raw. And sometimes I do.
In fact I have been known to gnaw on a raw ear of corn while still standing in the market. But that can be a bit inelegant. Especially when you are having that nice young couple down the street over for a poolside luncheon. I think in that instance I should be on my best behavior and actually remove the kernels from the cob and serve them on a plate. Because I may not mind having my dear old friends see me chomp away on an ear of raw corn, but the new kids on the block deserve a slower introduction to my wiley ways.
And I do mean kids. Have you noticed that adults are coming in younger and younger versions? Anyway, they’re new I wouldn’t want them to get the wrong idea. It’s not that I am uncouth or easily unlikeable, but young people are so impressionable, you know. I think I’ll start them out with forks and napkins. Their parents would be proud of me.
That is why I am serving this raw corn, off the cob– and in a salad. Raw corn, arugula and lemon balm from my garden served with a nicely grilled chicken breast, and chunks of toasty bread. Do you think the new neighbors will notice I took the kernels off the cobb? I hope they don’t think I can’t trust them knives. Although at what age is it appropriate to let children handle sharp objects… thirty… thirty-two?
Grilled Chicken Breasts with Raw Corn & Grilled Bread Salad serves 4 CLICK here for a printable recipe inspired by Michael Chiarello
- extra-virgin olive oil, as needed
- salt and pepper, as needed
- 2 ears very fresh raw corn kernels, sliced from cob
- 3 c arugula, packed
- 1 c lemon balm leaves, packed
- 2 t fresh thyme leaves
- 4 slices rustic bread
- 1⁄2 c good vinaigrette of you choice
- parmesan cheese to taste
- 2 bone-in chicken breasts with skin, halved
Prepare the grill and let it burn down to medium-hot coals. Brush the chicken on both sides with olive oil and season with salt and pepper. Grill over the coals, skin side down, until well-browned. Move the breast to the edges of the grill, off direct heat, and cook covered, turning often until fully cooked about 12 minutes; depending on your grill heat.
Brush the bread slices with olive oil and season with salt. Grill bread on both sides til golden brown. Remove from heat and tear into bite-sized pieces.
While the chicken continues to cook, assemble the salad. Combine corn kernels, arugula, lemon balm, thyme leaves and bread chunks in a bowl. Add the vinaigrette and a bit more salt and pepper. Toss well to combine. With a grater or vegetable peeler top the salad with Parmesan cheese.
To serve, arrange the chicken breasts on plates and pile the salad alongside. It may be served warm or at room temperature.
SERIOUS FUN FOOD