Today’s Grilled Chicken and Corn Salsa recipe is fresh and colorful. Fresh corn-on-the-cob is tossed with red bell pepper, tomato, red onion, chopped spinach, parsley, and a little vinaigrette for a tasty side dish that goes perfect with grilled chicken.

Because this simple recipe uses so many zero point ingredients, one serving is just 4 green, 1 blue, and 1 purple point!!

Lots of fresh chopped vegetables!

Get the chicken cooking right away, and then take your time chopping all of the fresh vegetables as the chicken cooks. As with most salsa recipes, it just takes chopping multiple vegetables and adding a little vinaigrette to make this salsa.

None of the vegetables in today’s recipe are cooked, saving you time and holding in the nutrients. In fact, this simple dinner can be pulled together in less than 15 minutes! Plus, fresh vegetables that aren’t cooked give this corn salsa a wonderful crunch. Serve the corn salsa with the grilled chicken for a complete meal you can feel great about!

How to easily cut the kernels off of corn on the cob.

For this recipe, I used corn on the cob that I bought in the freezer section and thawed. I would have preferred to use fresh corn on the cob that wasn’t frozen, but it still turned out great this way. My mother used to use a knife to cut the kernels of corn off of the cob when my older brother had braces, but there are many ways you can cut the kernels off.

Because I already have a Pampered Chef Kernel Cutter that I purchased back when I was a Pampered Chef consultant, I used that. If you happen to cut kernels off of corn on the cob a lot, it does work really well, so you may consider getting one. Don’t have a kernel cutter? Watch this short video to learn the best way to cut kernels off of the cob using a knife, without making a mess.

Don’t have corn on the cob? No problem.

Corn on the cob can be substituted with frozen corn that is thawed. Two ears of corn on the cob typically yields approximately 3/4 cup corn kernels, so a good substitute in this recipe would be 1-1/2 cups corn kernels.

Add a little spinach, or not.

One of the surprise vegetables I used in this salsa is spinach! We had some extra spinach in the fridge, so I chopped it up small and tossed it in for an extra pop of color. The truth is you probably won’t notice the spinach too much as far as taste goes, so if you don’t have spinach on hand, don’t let that be the reason you don’t make this recipe. Just leave it out.

Okay, let’s get to this recipe…

Here is what you need:

2 tablespoons apple cider vinegar
1/2 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce each) boneless, skinless chicken breasts
Salt and pepper, to taste
Cooking spray
2 ears corn on the cob, husks and silk removed (can be substituted with 1-1/2 cups frozen corn kernels, thawed)
1 cup baby spinach, chopped
1/2 red bell pepper, diced
1/2 red onion, chopped
1 plum tomato, seeded and chopped
1 jalapeño, seeded and finely diced
2 tablespoons fresh parsley, snipped

Here is what you do:

In a small bowl, whisk together the first four ingredients.

Sprinkle the chicken breasts with 2 teaspoons of the vinegar mixture. Salt and pepper, to taste. In a grill pan or skillet sprayed with cooking spray, cook the chicken breasts 5-7 minutes on both sides, or until fully cooked.

Meanwhile, cut the fresh corn kernels off of the cob.

In a medium bowl, combine the remaining ingredients, including the remaining vinegar mixture.

Serve 1 chicken breast with 2/3 cup corn salsa.

Makes 4 servings.
One serving is 1 chicken breast and 2/3 cup corn salsa
One serving is 4 green, 0 blue, and 0 purple point.

Print Recipe

5 from 2 votes

Grilled Chicken with Corn Salsa

One serving is 4 green, 0 blue, and 0 purple point.

Makes: 4 servings

Calories: 192

Author: Alisha Hughes

Ingredients

• 2 tablespoons apple cider vinegar
• 1/2 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce each) boneless, skinless chicken breasts
• Salt and pepper, to taste
• Cooking spray
• 2 ears corn on the cob, husks and silk removed (can be substituted with 1-1/2 cup frozen corn kernels, thawed)
• 1 cup baby spinach, chopped
• 1/2 red bell pepper, diced
• 1/2 red onion, chopped
• 1 plum tomato, seeded and chopped
• 1 jalapeño, seeded and finely diced
• 2 tablespoons fresh parsley, snipped

Instructions

• In a small bowl, whisk together the first four ingredients.
• Sprinkle the chicken breasts with 2 teaspoons of the vinegar mixture, and salt and pepper, to taste. In a grill pan or skillet sprayed with cooking spray, cook the chicken breasts 5-7 minutes on both sides, or until fully cooked.
• Meanwhile, cut the fresh corn kernels off of the cob.
• In a medium bowl, combine the remaining ingredients, including the remaining vinegar mixture.
• Serve 1 chicken breast with 2/3 cup corn salsa.