Grilled Chicken and Corn Succotash with Lime Crema

Instructions

1. 1

   Preheat grill to medium-high heat. In a bowl, toss chicken breasts with 1 tablespoon of olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

2. 2

   Grill corn for 10-12 minutes, turning occasionally, until kernels are tender and slightly charred. Remove from grill, let cool slightly, then cut kernels off the cobs. Grill chicken breasts for 6-8 minutes per side, or until cooked through. Let rest for 5 minutes, then slice.

3. 3

   While corn and chicken are grilling, melt butter in a large skillet over medium heat. Add chopped red onion and red bell pepper. Cook until softened, about 5-7 minutes. Add zucchini and cook for another 5 minutes until tender-crisp.

4. 4

   Add the corn kernels and frozen lima beans to the skillet. Cook for 5 minutes, stirring occasionally, until lima beans are heated through. Stir in the halved cherry tomatoes, chopped cilantro, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 more minutes until tomatoes are slightly softened.

5. 5

   In a small bowl, whisk together sour cream, juice of 1 lime, garlic powder, and a pinch of salt and pepper to make the lime crema. Stir the crema into the succotash mixture or serve on the side.

6. 6

   Serve the succotash topped with the sliced grilled chicken. Garnish with extra cilantro if desired.

Perfect With