Charred Corn and Chicken with Crispy Sage
Ingredients
- 1½ poundschicken breast (cut into 1-inch pieces)
- 3 cupscorn kernels (fresh or frozen)
- 8 leavesfresh sage
- 3 clovesgarlic
- 3 tablespoonsolive oil
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Cut 1.5 pounds chicken breast into 1-inch pieces.
- 02
Measure or thaw 3 cups corn kernels if using frozen.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Once oil shimmers, add chicken and cook 5–6 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add corn and cook 4–5 minutes, stirring often, until kernels are charred in spots. Mince garlic and add to the pan, stirring for 30 seconds until fragrant.
- 03
Return chicken to the skillet. Tear sage leaves and add them along with salt and pepper to taste. Toss everything together and cook 1–2 minutes until heated through.
- 04
Squeeze half the lemon over the dish, toss, and taste. Add more lemon juice, salt, or pepper as needed. Serve warm.
Spice Tips
For warmth, add a pinch of smoked paprika or red pepper flakes with the garlic. Fresh thyme works well if sage is unavailable. A splash of chicken broth in step 3 creates a light pan sauce.