The Briny Lemon: Pan-Seared Chicken with Tomato-Corn Relish

The easy, tasty relish in this dish is a simple way to celebrate the fresh flavors of spring and summer vegetables—with a lot of color and very little time. I use it here to accompany pan-seared chicken, but it would work well as a topping for pork chops or fish too.

Don’t cheat with the corn! Kernels are easy to remove from a fresh ear and taste much better in season than canned or frozen. (Tip: Leave about a one-inch piece of stalk on the corn to use as a "stand" in the bowl, giving the knife blade more room at the bottom.)

Serves 2

Ingredients

1 ear of corn, husked
1 tbsp olive oil, plus 2 tsp
2 scallions, white and light green parts only, thinly sliced
1/3 cup chopped zucchini
1/3 cup chopped yellow or orange bell pepper
sea salt
freshly ground black pepper
6 grape tomatoes, quartered
2 tbsp chopped cilantro
2 tsp fresh lemon juice
2 boneless, skinless chicken breast halves, 6-7 oz each

Relish Ingredients

Preparation

Stand the ear of corn on its stalk end in a shallow bowl. Use a sharp knife to slowly scrape down the sides, removing the kernels.
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add the corn, scallions, zucchini, and bell pepper and season with salt and pepper. Cook, stirring frequently, 5-6 minutes, until tender and beginning to brown.
Transfer to a bowl and let cool 3-4 minutes. Stir in the tomatoes, cilantro, and lemon juice and re-season with salt and pepper.

Cut the Kernels from the Corn

Corn Mixture Beginning to Cook

Cooked Corn Mixture

Tomato-Corn Relish

Meanwhile, heat another skillet (preferably cast-iron) over medium-high heat and brush with 2 teaspoons of olive oil. Season both sides of the chicken with salt and pepper. Sear until golden brown on the bottom, 6-7 minutes.
Turn the breasts over and reduce the heat to medium. Sear until just cooked through, 5-6 minutes, depending on thickness. Transfer to a plate and let rest 3 minutes.