Grilled Chicken + Charred Corn Salsa

Today was an awesome day. The weather in Vancouver right now is amazing – it really feels like spring has arrived! Eric got off school early, so we rented bikes from nearby Cycle City Tours (best bikes, best services, and the nicest guys), biked through the city and then went around the sea wall. It was the best day.


Life stuff aside, here it is! The first not-vegan recipe on the blog! This blog was never intended to be a vegan food blog – I only wanted it to be an accurate representation of the food I was making at home. Meat is expensive (and, sadly, so are animal by-products like cheese), so I gravitate towards veggie-based meals from a financial stand-point. I also find vegan recipes to be more challenging because they use ingredients that I’m unfamiliar with, and I love a challenge.


This recipe was simple, delicious, and fast. It was boyfriend-approved, and I think it might even be dad-approved. If I was at home in Squamish, I would have done this recipe on the BBQ. But since I’m not, I did it on my IKEA grill pan (shout out to IKEA for cute + affordable kitchenware). If you were to use a BBQ you’d probably get a better char and a smokey flavour.

This recipe is based off of a Donna Hay recipe, with a few twists here and there.



PREP TIME: 5 minutes
ACTIVE TIME: 15 minutes
TOTAL TIME: 20 minutes



  • 1 – 1 1/2 cups frozen corn (fresh corn, if it’s in season, would be even better)
  • 1 tbsp olive oil
  • 2-3 green Thai chillies
  • 1 large handful cilantro
  • 4 green onions
  • 1 large garlic clove, roughly chopped
  • juice of half a lemon (or lime)
  • salt + pepper to taste


  • 1 tbsp olive oil
  • 2 chicken breasts or 4 chicken thighs (boneless + skinless)
  • salt + pepper to taste
  • sour cream + charred pitas to serve


  1. In a small pan, add the frozen corn, and char over a medium-high heat for about 10 minutes. I like to get browning on roughly every kernel; this will give the best flavour. Set aside when done.
  2. In your grill pan, drizzle olive oil and grill chicken for 5 minutes each side or until cooked through.
  3. While the chicken is grilling, add cilantro, garlic, lime/lemon juice, chillies, green onions, olive oil, salt and pepper in a food processor and pulse until finely chopped. Toss in a bowl with the charred corn.
  4. Serve the chicken with the corn salsa, sour cream, and some charred flatbreads.


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