Ingredients:
1 can corn
3 scallions
1 clove garlic
4 ounces cherry tomatoes
1/2 bunch cilantro
1. Thinly slice the scallions separating the tops from the bottoms. Peel and mince the garlic. Roughly chop the cilantro leaves. Quarter the tomatoes.
2.Heat the pan of medium-high until hot. Add corn and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the scallions and remaining garlic; cook 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Remove from heat. Add half the cilantro and half the green tops of the scallions to the corn salad; season with salt and pepper to taste and stir until well combined.
This was my first ever BlueApron and I loved it. I love the way the chicken turns out so juicy. The Corn Tomato Salsa is now my new go to side. Love it!
Ingredients:
4 Ounces Cherry Tomatoes
3 Scallions
3 Cloves Garlic
2 Chicken Breasts
1 Ear Of Corn or 1 can
1 Large Bunch Cilantro
1 Lime
1 Zucchini
¼ Cup Mexican Crema (you can substitute with sour cream)
½ Cup Rice
2 Teaspoons Ancho Chili Powder
1.Quarter the tomatoes. Cut off and discard the roots of the scallions; thinly slice the scallions, separating white bottoms and green tops. Peel and mince the garlic. Cut off the kernels of corn; discard the cob. Roughly chop the cilantro leaves and stems. Using a peeler, remove the rind of the lime, avoiding the white pith; mince to get 2 teaspoons of zest. Quarter the lime. Small dice the zucchini. In a small bowl, combine the Mexican crema, a pinch of lime zest and the juice of 2 lime wedges; season with salt and pepper to taste.
2. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add thezucchini; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes, or until softened. Stir in half the garlic and cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the rice, remaining lime zest and ¾ cup of water. Bring the mixture to a boil, then cover and reduce the heat to low. Cook 16 to 18 minutes, or until the liquid is absorbed. Remove from heat and stir in the juice of the remaining lime wedges; season with salt and pepper to taste. Set aside.
3. Season chicken with salt, pepper, and chile powder. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add chicken. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until the skin is blackened and crispy and the chicken is cooked through. Transfer the cooked chicken to a plate, leaving any browned bits (or fond) in the pan. Loosely cover the resting chicken with aluminum foil. Set aside in a warm place.
4. Heat the pan of reserved fond on medium-high until hot. Add the corn and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the white bottoms of the scallions and remaining garlic; cook 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Remove from heat. Add half the cilantro and half the green tops of the scallions to the corn salad; season with salt and pepper to taste and stir until well combined.
5. Serve with lime-crema sauce!
