Corn and tomatoes make such a great combination. Sadly, the optimal time to enjoy them is short. Which is why you must, at all costs, enjoy them as often as possible while the going is good.
Corn is just now coming into markets, and tomatoes aren't too far behind. Until you find great farm-fresh tomatoes, try the Campari tomatoes sold on the vine at many supermarkets and warehouse clubs. Cherry or grape tomatoes also are a good, dependable substitute.
Renee Enna writes for the Chicago Tribune, which provided the recipe analysis.
Farmers' Market Tomato-Corn Wraps With Chicken
Serves 4 -- Total time: 27 minutes
2 ears corn
4 skinless, boneless chicken-breast halves
1/2 teaspoon salt or to taste (divided use)
freshly ground pepper
3 green onions, coarsely chopped
juice of 1 lime
1 small jalapeno, stemmed, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon cumin
2 tomatoes, diced, or 12 cherry tomatoes, halved
2 tablespoons chopped cilantro
4 whole-wheat flour tortillas or flatbreads
Heat grill or broiler. Place ears of corn in the microwave; cook on high about 2 minutes; let cool. Remove husks. Cut off kernels; set aside.
Meanwhile, season chicken with 1/4 teaspoon of the salt and pepper to taste. Grill or broil, turning once, until cooked through, about 10 minutes.
For salsa, combine the green onions, lime juice, jalapeno, oil, cumin, remaining 1/4 teaspoon of the salt and pepper to taste in food processor or blender; pulse until finely chopped. Place contents in bowl; stir in the tomatoes, cilantro and reserved corn.
Coarsely chop or shred chicken; divide among the flatbreads. Top with salsa; roll up flatbreads.
Per serving: 361 calories, 13 grams fat, 3 grams saturated fat, 82 milligrams cholesterol, 32 grams carbohydrate, 35 grams protein, 537 milligrams sodium, 4 grams fiber
Menu Jicama slices and salsa; Farmers' Market Tomato-Corn Wraps With Chicken; potato salad; ice-cream sandwiches