YUM! This was SUCH a delicious meal. I had planned on only making the black bean & quinoa salad and grilled chicken, but The Boy was with me at the supermarket and saw corn on the cob and requested this corn, which he loves. It sort “went with” the meal, so I acquiesced.
Black bean and quinoa salad recipe here. This recipe is delicious, but makes a ton, but it also keeps in the fridge fairly well for a day or two and makes a great lunch the next day. If you’re not a fan of leftovers and you’re not feeding a crowd, I’d recommend making a half-batch. It was quite good and pretty simple.
The corn recipe, basically, is here, but I used Penzey’s Arizona Dreaming for the seasoning this time. A universal hit, every time. Have served it for company and always have people ask for the recipe. Boy, in particular, LOVES this stuff.
The chicken is just boneless, skinless thighs sprinkled liberally with this fantastic Adobo seasoning mixture (scroll down) and then grilled. I really love this spice blend and am planning to use it more in the future. It’s great on chicken that you’re planning to put in any kind of Mexican dish (enchiladas, tostadas, fajitas, etc.) Achiote/annatto can be a little bit hard to find, but try a Latin market (or the Latin aisle of a large supermarket.) If you’re in Austin, Central Market has whole annatto seeds (in their bulk section) that can be ground in your spice-dedicated grinder.
What? You don’t have one of those?!!?! $20 can fix that. You NEED one. How else can you make garam masala?
*This meal is gluten-free, if you use gluten-free breadcrumbs.