Used often in dishes from Central America tomato and corn is a well loved combination. Serve with grilled chicken and in season asparagus for a nutritious, tasty meal.
Serves 4
2 corn cobs
1 tbsp olive oil
4 organic chicken breasts
1 red onion, chopped
2 cloves garlic
1 large green chilli,
seeded, sliced
1 tsp smoked paprika
200g cherry tomatoes, halved
1 cup fresh coriander, chopped
1 tbsp lime juice
400g asparagus spears, steamed
1 Cook corn cobs in a large pan of water until tender. Drain well. Allow to cool slightly before shaving kernals from cobs.
2 Heat oil in a frying pan until smoking. Add chicken and cook over medium heat for 7 minutes each side or until tender.
3 To make salsa, add 1 tbsp water to the frying pan, followed by onion, garlic, chilli and paprika. Cook over medium heat for 5 minutes or until onion is soft. Add tomato and cook for 2 minutes or until just soft. Remove from heat, transfer to a bowl and stir in corn kernals, coriander and lime juice.
4 Top chicken with salsa and serve with lime wedges and steamed asparagus.