PREP: 20 MIN
COOK: 20 MIN
SERVES: 4
4 ears of corn, husks and silk removed
1 red bell pepper, cut into 1/4-inch dice
1 tomato, cut into 1/4-inch dice
1/2 small vidalia onion, finely chopped (about 1/3 cup)
1 jalapeño pepper, seeded and minced
2 TBSP apple cider vinegar
1 TBSP chopped fresh parsley
2 tsp extra-virgin olive oil
3/4 tsp salt
1/8 tsp black pepper
1/4 cup cornmeal, preferably stone ground
1 tsp Cajun seasoning
4 (1/4 pound) skinless boneless chicken cutlets
1. Spray the grill rack with olive oil nonstick spray. Pre-heat the grill to medium-high.
2. To make the ragout, place the corn on the grill rack and grill, turning, until well marked, about 8 mins. Transfer the corn to a cutting board and let cool about 5 mins. With a long serrated knife, cut the kernels off the cobs and transfer to a serving bowl. Add the bell pepper, tomato, onion, jalapeño pepper, vinegar, parsley, oil, 1/4 tsp of the salt, and the black pepper; mix well.
3. Spray a large grill-safe nonstick skillet with nonstick spray and place on the grill rack to pre-heat (can also been done on the stove top). Mix together the cornmeal, Cajun seasoning, and remaining 1/2 tsp salt on a sheet of wax paper. Coat the chicken cutlets with the cornmeal mixture, pressing lightly so it adheres. Lightly spray the chicken on both sides with nonstick spray.
4. Add the chicken to the skillet and cook, turning, until lightly browned and cooked through, about 8 mins. Serve with the ragout.
***Served with Grilled Chiles Rellenos.
