Bata’s Cornmeal Crusted Chicken with Toasted Corn Salsa

Photography By Cindy Hadish | June 01, 2013


Whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet, heat remaining tablespoon of oil over moderately high heat until hot but not smoking and saute corn, stirring, until deep golden, about 4 minutes. Add corn and remaining salsa ingredients to bowl and toss well.

Pat chicken dry and season. On a plate stir together cornmeal, paprika, cayenne and other spices, then press chicken into mixture, coating both sides. In a skillet, heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side. Serve chicken with salsa.

Related Stories & Recipes


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced and mashed to a paste with a pinch of salt
  • Salt and pepper
  • 2 cups fresh corn, about 4 ears
  • 1/4 cup packed fresh cilantro, chopped
  • 1 cup diced tomato
  • 1/4 cup finely chopped scallions
  • 1 whole skinless boneless chicken breast, halved
  • Salt and pepper
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic
  • Salt and pepper – a pinch or two
  • 2 teaspoons unsalted butter
Build your own subscription bundle.
Pick 3 regions for $60