I have had corn encrustment on the brain lately. "Oh gross," you are thinking,"is she really going to tell us about her foot disease on a cooking blog?" But no, I'm not referring to some sort of foot disease. I'm talking about encrusting meat with corn meal, and then cooking it.
I really don't know why this idea popped into my head, but it has been there a while, and it won't go away. So today I decided I would finally do it.
Originally I kept thinking about corn encrusted halibut, but something (we'll call it lack of monetary means to support possible culinary disaster with expensive fish) stood in my way. So, the old standby: skinless, boneless chicken breast.
On a day like today- in the mid-seventies- you don't want to turn on the oven, so I decided to barbecue the chicken, and I was shocked (for some reason) when it actually turned out really good. This is a great summer meal because its light and fresh tasting, really simple, fairly healthy, and the rice dish could even be served cold so you wouldn't have to turn the oven on at all.
Corn encrusted chicken with fruity pico de gallo
and cilantro lime rice
1 jalapeno, minced
1 cup pineapple, diced
1/2 cup mango, diced
1 cup red onion, diced
1 tbsp lime juice
3/4 cup chopped cilantro, divided + more for serving
2 chicken breasts
1/3 cup cornmeal (such as Maseca)
salt and pepper
about 3 cups cooked rice
1/4 tsp salt
2 tbsp lime juice
several turns freshly ground pepper