Grilled Chicken with Summer Corn–Tomato Salad

Points® value
Total Time
33 min
15 min
18 min


Cooking spray

2 spray(s)

Frozen uncooked white corn kernels on cob

1½ cup(s), or fresh kernels (about 3 ears of corn)


1 large, diced


4 medium, sliced


¼ cup(s), fresh, chopped

Fresh lime juice

4 Tbsp

Extra virgin olive oil

2 tsp

Ground cumin

1 tsp

Table salt

1 tsp


¾ tsp, smoked

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)


  1. Bring 1 inch of water to boil in medium saucepan. Put corn in steamer basket and lower into saucepan. Cook, covered, until corn is tender, about 4 minutes. Lift steamer basket out of pan and let corn cool.
  2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. Meanwhile, mix together corn, tomato, scallions, cilantro, 2 tablespoons of lime juice, the oil, 1/4 teaspoon of cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of paprika in medium bowl; set aside to allow flavors to blend.
  4. Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon paprika in cup; rub all over chicken. Spray chicken with nonstick spray. Place chicken on grill rack and grill until cooked through, about 5 minutes per side. Place chicken on 4 plates. Spoon corn salad on top or alongside.
  5. Per serving: 1 chicken breast and 2/3 cup salad


Take advantage of summer's bounty of corn. Choose any variety you like including Butter and Sugar, which has yellow and white kernels, Silver Queen, which is made up of tender white kernels, or always-reliable yellow corn.