Grilled Blackened Chicken and Pepper Corn

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Both of these dishes are favorites in my house, but when I made them together recently, I realized they were a perfect pair. The sweet and crunchy you get from the corn (with a hint of spicy from the jalapeno) paired with the hot and spicy from the chicken is an unbeatable summer pair. It's also a quick dish to throw together -- I keep the spices mixed in my spice cabinet, so all I have to do is sprinkle and heat up the grill. Just serve with a loaf of bread and some fresh fruit for a healthy, quick and tasty meal. You can sub out pork chops, steak or even burgers for the chicken for a variety of flavors.

Grilled Blackened Chicken

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1 1/2 T. paprika
1 T. garlic powder
1 T. onion powder
1 T. dried thyme
1 t. black pepper
1 t. cayenne pepper
1 t. basil
1 t. oregano
6 boneless chicken breasts

Mix spices in a resealable container. Sprinkle chicken pieces with seasoning (I usually use a whole recipe for 6 chicken breasts). Grill over a preheated medium hot grill until done.


Peppercorn
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1 T. olive or canola oil
12 oz. bag frozen corn
1 red or orange pepper, diced
1 jalapeno pepper, seeded and minced
6 green onions, diced
1 clove garlic, minced
3/4 t. cumin
salt and pepper to taste
Lime (optional)

Heat large skillet over medium high heat. Heat oil in skillet. Add corn and peppers and cook for about 8 minutes, stirring occasionally, until corn is hot and peppers are tender. Add green onions, garlic and cumin and stir, cooking until corn is cooked through. Salt and pepper to taste. Squeeze a half a lime over corn (if desired) and serve.

Serve over blackened chicken, if desired.

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