Summer Dinner Ideas (One Recipe, Five Ways)

1) Make the sauce

1. Add Greek yogurt, basil, garlic, olive oil, lime zest and juice, and salt to a blender. Blend until smooth and bright green.
2. Add water 1 tablespoon at a time until it is drizzleable (thin enough to drizzle). Taste and adjust salt and lime. Refrigerate while you cook so it thickens up a bit.

2) Season the chicken

1. In a bowl, toss chicken with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper.
2. Let it sit while you heat the grill or skillet. Even 5 minutes helps.

3) Char the corn

1. Heat a grill or skillet over medium-high. Add corn and cook, turning occasionally, until charred in spots and tender-crisp, 8 to 12 minutes for ears. (If using frozen corn, char the kernels in a hot skillet in an even layer, stirring only once or twice, until browned in spots, 5 to 7 minutes.)
2. If using corn on the cob, when cool enough to handle, cut kernels off the cob. (If using frozen corn, simply transfer it from the skillet to the bowl.) Toss with halved cherry tomatoes and sliced red onion. Squeeze in a little lime and add a pinch of salt.

4) Cook the chicken

1. Grill or pan-sear chicken 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. If using breasts, you can pull them at 160°F and rest 5 minutes so carryover brings them up to 165°F (carryover varies by thickness).
2. Rest 5 minutes, then slice.

5) Serve it five ways

1. Plates: Chicken + corn-tomato mix + big drizzle of sauce.
2. Tacos: Pile into warm tortillas, add sauce, hot sauce, and feta if you want.
3. Grain bowls: Add rice or quinoa, then top with chicken, corn mix, sauce, and avocado.
4. Salad: Toss greens with a spoonful of sauce (thin with water), then add chicken and corn mix.
5. Sandwich: Stuff into toasted buns or pita with the corn mix, then drizzle sauce like you mean it.