Grilled Chicken and Corn Succotash with Lime Crema

Ingredients

• 1 ½ lb chicken breast(paid link)
• 3 tbsp olive oil(paid link)
• 1 tsp smoked paprika(paid link)
• ½ tsp cumin(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)
• 4 ear of corn(paid link)
• 2 tbsp butter(paid link)
• ½ red onion(paid link)
• 1 red bell pepper(paid link)
• 1 medium zucchini(paid link)
• 1 ½ cup lima beans, frozen(paid link)
• 1 cup cherry tomatoes(paid link)
• ½ cup fresh cilantro(paid link)
• 1 lime(paid link)
• ½ cup sour cream(paid link)
• ¼ tsp garlic powder(paid link)

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