Growing up summer always meant barbecue. And corn. While I can’t exactly barbecue in my apartment, I can now grill on my stove. And the corn was just calling my name at the store so I couldn’t say no. But what sauce to put on the chicken? That’s always the big question. And that’s where you can get creative. Don’t be afraid to experiment, especially when you’re cooking for yourself. I had roasted peppers left over from when I made my steak salsa as well as plum tomatoes that would soon go bad if not used soon and part of an onion. All veggies I liked and all veggies that go well with chicken, so I decided to combine and make my own improvised sauce. (note, I was going to use chicken broth, but I changed my mind once I started cooking, lol.) Don’t be afraid to improvise in the kitchen. Every recipe started somewhere, and who knows where your cooking improvisation will take you. Have fun!
GRILLED CHICKEN with ROASTED PEPPER AND TOMATO SAUCE with CORN ON THE COB (serves 1)
- 1 Boneless, Skinless Chicken Breast
- 1 Roasted Pepper or 2 Halves
- 1 Small Plum or Roma Tomato
- 1/4 of an Onion (any variety, but white or yellow is best)
- Balsamic Vinegar
- White Wine or Chicken Broth
- Olive Oil
- Garlic Clove
- Salt & Pepper
- Parsley for Dressing
- Ear of Corn
In a small bowl or container, combine about a tablespoon of balsamic vinegar and a tablespoon of olive oil along with about 1/4 teaspoon each of salt and pepper. Mix and then add your chicken breast and coat well. Let sit. You can also mix in a plastic bag and let sit in the fridge all day. Heat up your grill on medium high heat and place your chicken breast in the middle. Cook each side about 7-9 minutes depending on the heat of the grill.
Start a medium pot of water filled to a couple of inches away from the top. It should be full enough for the corn to be fully submerged. Remove the husk and add the corn to the boiling water. Let cook for about 6-9 minutes, or until the corn kernels have all turned yellow. You might have to turn the corn if it was poking up through the water.
Make your sauce last. Dice up your tomato and set aside. Slice up your onion and roasted pepper(s) and set aside. Peel and chop up your garlic. In a small pan heat about a tablespoon of olive oil over medium high heat. Once hot add in your garlic and let cook for about a minute, you should be able to smell it, then add in your onions and saute for a few minutes until translucent. Add in your tomatoes, turn down the heat to medium and cook for a few minutes, then add in your roasted peppers and saute for a few more minutes. Turn heat to simmer if you’re still waiting for your corn and/or chicken to finish cooking to keep the sauce warm.
When the chicken and corn are done move to plate and serve the sauce warm right over the chicken. Chop up some fresh parsley or cilantro and sprinkle on top. Serve your corn with butter, salt and pepper and enjoy! Preferably with a glass of wine!