Serves: 6
Hands-on Time: 15 minutes
Total Time: 55 minutes

  • 6 chicken thighs 
  • A pinch of sea salt 
  • A pinch of peppers
  • A pinch of slap your momma seasoning
  • A pinch of basil


  • 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  


  • 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
  1. Clean chicken thighs, sprinkle with salt and pepper and bake uncovered at 400 for 50 minutes to 1 hour. The skin will be crispy 
  2. 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.
  3. 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.

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