Save yourself some running with grilled chicken and corn

By Joe Gray

Running back and forth between the grill outside and the kitchen stove can be a drag when you just want to get dinner done quickly and maybe enjoy the colors playing across the sky as the sun goes down.

This dinner attempts to minimize the back and forth. You do most of the prep before you throw the corn on the grill. Then once the ears are on, return to the kitchen one more time to prep the chicken. Next, the chicken and zucchini share space on the grate with the corn_and you can enjoy a beer.

MENU:

Chips and salsa

Grilled chicken and corn salad

Fresh sliced peaches and vanilla ice cream

TIPS:

To cut kernels from the cob, hold the shucked ear at an angle with one hand by its tip with the stalk-end firmly on a cutting board. With a sharp knife, cut off the kernels close to the cob, cutting down and away from you, rotating the cob as you finish each side.

Try other fresh herbs, if you like, such as tarragon, oregano or cilantro.

GRILLED CHICKEN AND CORN SALAD

3 ears corn in husks, protruding silk removed

2 boneless, skinless chicken breast halves

1‚Ñ2 teaspoon salt or to taste

Freshly ground pepper

2 small zucchini, cut in º-inch planks lengthwise

1 cup grape tomatoes, halved

1 tablespoon each: freshly squeezed lemon juice, red wine vinegar

1‚Ñ4 cup extra-virgin olive oil

2 tablespoons fresh thyme leaves

Heat grill to high. Grill corn, turning as needed to prevent burning, until done, about 25 minutes (husks may darken without burning the corn).

Meanwhile, place the chicken breasts between sheets of plastic wrap. Pound with a rolling pin or heavy spatula until about Ω-inch thick. Season both sides with º teaspoon of the salt and pepper to taste.

Grill chicken and zucchini until done, about 5 minutes per side. Cut zucchini into cubes place in large bowl. Add tomatoes. Shuck corn cut kernels off cobs. Add corn to the bowl.

Whisk together lemon juice, vinegar and º teaspoon salt in a small bowl whisk in the olive oil. Stir in thyme. Toss corn salad with all but 1 tablespoon of the vinaigrette season with pepper to taste, plus more salt if needed. Slice chicken breasts into 1‚Ñ2-inch slices. Divide corn salad between 2 dinner plates. Top with sliced chicken. Drizzle remaining vinaigrette over chicken.

Yield: 2 servings.

Nutrition information per serving: 543 calories, 51 percent of calories from fat, 32 g fat, 5 g saturated fat, 73 mg cholesterol, 37 g carbohydrates, 33 g protein, 662 mg sodium, 6 g fiber.