Caribbean Charred Corn and Chicken Skillet Side

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1/2-inch dice
• 4 cups fresh corn kernels
• 3 tbsp Salted Perfection Raleigh Select Blend
• 2 tbsp avocado oil
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice

Instructions

1. Heat a large cast-iron skillet over medium-high heat. We want high thermal mass here to prevent the pan temperature from dropping when we add the ingredients.
2. Pat the diced chicken dry with paper towels. Surface moisture is the enemy of browning; if the meat is wet, the energy goes into evaporating water instead of creating flavor through protein browning.
3. Add 1 tablespoon of avocado oil to the pan, then the chicken. Season with 1 tablespoon of the Salted Perfection Raleigh Select Blend. Sear until deeply browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
4. Wipe the skillet if necessary, add the remaining oil, and toss in the corn. Spread it in an even layer and do not stir for at least 3 minutes. We are looking for a dry char where the kernels toast against the hot metal.
5. Add the onion, bell pepper, and jalapeño to the corn. Sauté for another 4 minutes until the vegetables soften but retain their structural integrity.
6. Return the chicken to the pan and sprinkle the remaining 2 tablespoons of Salted Perfection Raleigh Select Blend over the mixture. The smoked sea salt and cumin in the blend will bloom when they hit the residual heat.
7. Turn off the heat and stir in the lime juice and cilantro. The acidity acts as a chemical balance to the richness of the chicken fat and oil, brightening the entire flavor profile.
8. Give it one last toss to ensure the spices and citrus are evenly distributed across the surface area of the corn. DUNZO!