Jerk Chicken with Corn Salad

The perfect use for any lingering summer corn, this vibrant corn salad is quick, zippy and slightly sweet. It pairs perfectly with a juicy, jerk-spiced chicken thigh.
Jerk Chicken with Corn Salad Dish Guide
Serves 4
Five Ingredients
1.5 lbs boneless, skinless chicken thighs
Jerk seasoning (to taste)
Half a red onion, diced
1 bell pepper, diced
3-4 ears of sweet corn
From the Pantry
1 garlic clove, minced
3 T olive oil + 1 to 2 more for chicken and corn
1 T red wine vinegar
Preheat oven to 450 F (with convection if possible). Shuck the corn and remove the silks. Place on a baking sheet along with the chicken thighs. Drizzle the corn and chicken with olive oil and season both with salt. Season the corn with pepper as well and season the chicken with your jerk seasoning. Bake for 15 minutes or until chicken is cooked through and corn is softened. Set aside to cool for 5 minutes.
While the chicken cooks, add the diced onion and pepper to a bowl and season with salt and pepper. Add the garlic, 3 T olive oil and 1 T vinegar and stir to combine.
Once corn has cooled slightly, cut the kernels off the cob and add to the bowl with the pepper and onion. Stir thoroughly and taste for seasoning.
To serve, lay down a bed of corn salad topped with a chicken thigh (sliced on the bias if you want to be fancy). Garnish with any herbs or lime wedges if desired.