Fiery Mexican-Style Chicken

• Drain and rinse corn; dry thoroughly with paper towels, removing as much moisture as possible. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Turn off heat; season with salt and pepper and transfer to a large bowl. Wipe out pan.

• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in pan used for corn over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.

• While chicken cooks, add half the tomatoes, half the cilantro, and juice from two lime wedges (four wedges for 4 servings) to bowl with charred corn; stir to combine. Taste and season with salt and pepper.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add onion, jalapeño, and remaining tomatoes; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper. • Add ¼ cup water (1⁄3 cup for 4 servings) and simmer until tomatoes and onion are jammy and water has evaporated, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Remove from heat. • Add half the tomato-jalapeño salsa to bowl with charred corn salad; toss to combine (you’ll use the rest of the salsa in the next step).