Chicken Skewers with Corn Salad

Chicken Skewers with Corn and Tomato Salad

Five in 25

Serves 4

Five Ingredients

3-4 ears sweet corn

1 cup grape or cherry tomatoes, halved or quartered

2 limes

4 oz feta cheese, crumbled finely

1.5-2 lb. pre-made/pre-marinated chicken skewers*

From the Pantry

2-3 T olive oil (as needed)

Preheat your grill or oven to 400 F.

Cut the stem end off the corn and remove the husks and silks. Drizzle with olive oil and season with salt and pepper. Brush to ensure ears are thoroughly coated in oil and seasoning. Place on the grill or in the oven. Cook for 10 minutes.

Cut one lime in half and add it and the chicken skewers to the grill or oven and cook until cooked through (about 10-15 minutes depending on size).

While corn and chicken are cooking, add the halved or quartered tomatoes to a bowl followed by the crumbled feta.

Cut cooked corn from the cob and add it to the tomato and feta mixture. Squeeze in half the juice of the grilled (or baked) lime and add a couple tablespoons of olive oil. Dress with olive oil and taste for seasoning and acidity and adjust as needed.

Serve tomato corn salad in a bowl or plate and lay down a chicken skewer or two.

Optionally garnish with more grilled or fresh lime and fresh herbs.

*You can use any quick-cooking pre-seasoned meat or kebab for this recipe or get creative and come up with your own quick marinade for a fast-cooking lean meat to go along with this sweet, salty and tangy salad.