On the savory side, a combo of corn, citrus and chiles make a bold relish that takes simple grilled chicken to the next level.




  • Soak corn in husks in enough water to cover for 30 minutes.

  • Heat grill over medium.

  • In a large bowl, whisk ponzu and sesame oil. Set aside 2 tbsp ponzu mixture in a small bowl.

  • Toss chicken with vegetable oil and sprinkle with 1/4 tsp each salt and pepper.

  • Place chicken and corn on grill. Cook corn about 20 minutes, covered, turning halfway through. Cook chicken, covered, until temperature reaches 165°, 20 to 25 minutes, turning halfway through. Toward end of cooking, brush all over with reserved 2 tbsp ponzu mixture. Transfer to a cutting board and rest about 5 minutes.

  • Shuck cooled corn, remove silk and cut kernels from cobs. In a large bowl, combine corn with remaining ponzu mixture. Stir in scallions, chiles and 1/2 tsp each salt and pepper.

  • Spoon corn relish over chicken and serve warm.

Nutrition Facts

646 calories; 45 g total fat; 11 g saturated fat; 1127 mg sodium. 25 g carbohydrates; 3 g fiber; 5 g sugar; 38 g protein;