Honey-Lime Chicken with Corn Slaw

I never have any leftovers when I make this refreshing and colorful slaw! It’s the perfect accompaniment for a piece of grilled chicken that has had a bath in a honey-lime marinade.

For the Corn Slaw:

4 ears fresh corn, shucked

1 bag (10-ounce) angel hair coleslaw (or finely shredded green cabbage)

1/2 cup thinly sliced red bell pepper (1 small pepper)

1/4 cup thinly sliced scallions

1/4 cup coarsely chopped fresh cilantro

1/3 cup freshly squeezed lime juice

2 tablespoons honey

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

For the Honey-Lime Chicken Breasts:

Vegetable oil, for the grates

2/3 cup freshly squeezed lime juice

4 tablespoons honey

2 tablespoons crushed red pepper flakes

2 cloves garlic, minced

1/4 cup olive oil

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper

To prepare the Corn Slaw: Over high heat, bring a large pot of salted water to a boil. Add the corn and cook until tender, about 5 to 6 minutes, and then drain. Rinse the corn with cold water until cool enough to handle. Using a sharp knife, carefully slice the kernels off the cob and discard the cobs. Place the kernels in a large salad bowl. Add the slaw, red bell peppers, scallions, and cilantro and toss.

In a small bowl whisk together the lime juice, honey, and olive oil until well combined. Add the honey-lime dressing to the slaw to taste and toss to coat. Season with the salt and pepper to taste. Cover and refrigerate until ready to serve.

To prepare the Honey-Lime Chicken Breasts: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

In a nonreactive dish just large enough to hold the chicken in a single layer, whisk together the lime juice, honey, red pepper flakes, garlic, and olive oil. Add the chicken breasts to the marinade and toss to coat. Marinate at room temperature for 15 minutes. Remove the chicken from the marinade and shake off the excess. Discard the marinade. Generously season the chicken with the salt and pepper.

Place the chicken on the grill. Close the lid and cook, turning once, until it is no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill.

To serve, place the chicken on the plate with a generous spoonful of corn slaw.

Serves 4.

Cooking Tip: If fresh corn is out of season, substitute frozen corn kernels. Frozen corn kernels have a fresher taste and crunchier texture than the canned variety.

Marinate: 15 minutes.