Prevent your screen from going dark
Makes 4 servings 1x
Prep | Cook
Put a large skillet over medium-high heat. Turn the broiler to high; put the rack 4 inches from the heat. If you’re using frozen corn, proceed to Step 2.
Husk the corn, trim, and cut the kernels off the cob.
Put the corn in the skillet and sprinkle with salt. Cook, stirring occasionally, until the corn chars lightly, 5 to 10 minutes.
Peel and halve 2 cloves garlic.
Put the chicken on a rimmed baking sheet; rub with 2 tablespoons vegetable oil and sprinkle with 1/4 teaspoon cayenne, 2 teaspoons ground cumin, salt, and pepper. Broil, turning once, until lightly browned on both sides and just cooked through, 5 to 10 minutes per side.
When the corn is lightly charred, put it in a large bowl.
Trim and chop 8 radishes; add them to the bowl.
Trim and chop the scallions and add them to the bowl.
Chop 1 cup cilantro and add it to the bowl. (Halve the limes; squeeze the juice into the bowl.
When the chicken is done, remove it from the broiler and rub all over with the raw garlic.
Toss the corn mixture together; taste and adjust the seasoning. To serve, slice the chicken as thick as you like and lay the slices over the top of the corn salad. Garnish with a dollop of sour cream if you’d like.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated