INGREDIENTS:
- 6 chicken thighs
- A pinch of sea salt
- A pinch of peppers
- A pinch of slap your momma seasoning
- A pinch of basil
GRILLED CORN AND BLACK BEAN SALAD
- 3 ears corn,husks removed
- 1 15-oz can unsalted black beans, drained and rinsed
- 1 cup grape tomatoes, quartered
- 1/4 cup chopped fresh cilantro leaves
- 1/2 lime juice
- Sea salt and fresh ground black pepper, to taste
AVOCADO SOUR CREAM DRESSING
- 1 avocado, pitted and peeled
- 1/4 cup low-fat sour cream
- 2 tbsp water, optional
- Juice 1 lime
- 1 clove garlic, peeled
- 1/4 tsp sea salt
- 2 tbsp chopped cilantro leaves
INSTRUCTIONS:
- Clean chicken thighs, sprinkle with salt and pepper and bake uncovered at 400 for 50 minutes to 1 hour. The skin will be crispy
- Heat an outdoor grill or grill pan to medium-high. Cut 4 sheets of foil into 12-inch squares. Lightly mist corn with cooking spray or butter, sprinkle with cajan spices and wrap each ear diagonally in a foil sheet; twist ends of foil. Grill corn for 15 to 20 minutes, rotating occasionally, until well browned on all sides. Transfer to a plate and let stand in foil for 10 minutes. Remove foil carefully and let cool for about 10 minutes.
- Carefully cut corn off cob and transfer kernels to a large bowl with beans, tomatoes, cilantro, vinegar, oil, garlic, salt and pepper. Sprinkle with cheese and toss gently.
1 comment:
This looks so delicious! I love grilled corn in salads!
District of Chic
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