Tonight’s dinner is deliciously smokey and loaded with flavor, thanks to some good seasoning, the grill and gorgeous produce from Fresh Fork Market. I have been enjoying the yellow watermelon we got in our share last week as a snack. But tonight I thought it’s sweet flesh would pair beautifully in a sauce with the smokey heat of chipotle. Oh yeah, total winner! Pair it with a cool salad packed with sweet corn and cucumber for a healthy, farm-fresh meal.
The following serves 2-3 (compliments of This Girl’s Gotta Eat):
- 3 boneless, skinless chicken breasts, visible fat trimmed
- Olive oil
- Kosher salt
- Granulated garlic
- Ground chipotle chile pepper
- 3 ears of sweet corn, shucked
- 1-2 chipotles and adobo with some of the sauce (2 for more heat, 1 for less)
- 1 heaping cup chopped yellow watermelon
- 1/2 Tbsp rice vinegar
- 1 heaping cup chopped green bell peppers
- 1 small garden cucumber, peeled and chopped (about 1 and 3/4 cup chopped)
- Juice of half a lime
- Cilantro, chopped
Preheat grill to 300-ish degrees.
Drizzle chicken with a little olive oil and season with kosher salt, granulated garlic and chipotle chile pepper to taste on both sides. Set aside.
Drizzle corn with a little olive oil and grill covered, 3-5 per side, flipping occasionally, until charred all around. Remove from the grill and set aside until cool enough to handle.
Once the corn is grilled and removed, add the chicken, keeping the grill slightly ajar. Grill chicken to your liking, 5-7 minutes per side. Remove from the grill and tent with foil.
Meanwhile, pulse the chipotle in adobo and watermelon in a small food processor until pureed. If it seems a little too thick, add a splash of chicken stock to thin out. Transfer to a small saucepan and add the vinegar and a good pinch of salt to taste. Cook over low heat until bubbling, stirring occasionally. Taste and adjust seasoning if needed.
Next work on the salad. Stand a small bowl upside down in a large bowl. Taking one ear of corn at a time (once cool enough to handle), stand it up on it’s bottom end and cut the kernels off the cob from top to bottom using a large kitchen knife. Continue all the way around until the cob is clean. Do this with all three cobs. Remove the small bowl. To the bowl with the corn kernels, add the peppers and cucumber. Season with salt to taste and a little dusting of the chipotle chile pepper. Add the lime juice, a good drizzle of olive oil and some chopped cilantro. Mix well. Taste and adjust seasoning if needed.
To serve, dish out the corn salad. Top with a piece of chicken and finish with some of the sauce.