Two of our favorite summer foods — corn on the cob and fresh tomatoes — come together in this simple wrap as a salsa for grilled chicken. To complement the seasonal flavors, you’ll want equally fresh-tasting wines, like these three.
Recipe by Renee Enna
Grill 2 ears unshucked corn over medium heat until done, 30 minutes. Remove husks; cut kernels from cobs.
Meanwhile, season 4 skinless, boneless chicken breast halves with salt and pepper. Grill, turning once, until cooked through, about 10 minutes.
In a large bowl, add 3 green onions, coarsely chopped; 2 tomatoes, diced; the juice of 1 lime; 1 small jalapeno, seeded, finely chopped; 2 tablespoons chopped cilantro; 1 tablespoon olive oil; 1/2 teaspoon cumin; the reserved corn; and salt to taste; stir to combine.
Slice or shred chicken; divide among 4 flatbreads. Top with salsa; roll flatbreads into wraps. Serves 4.
Pairings by sommelier Aaron McManus of Oriole, Chicago:
>> 2014 Lagar de Cervera Albarino, Rias Baixas, Spain: This wine shows aromas of green apple, peach and fresh herbs. On the palate there is more citrus, with lemon and grapefruit, but also some apricot and tropical fruit. The green flavors will match the green onion and herbs.
>> 2011 Soter Vineyards North Valley Chardonnay Reserve, Willamette Valley, Oregon: A scent of pear, pineapple, stone fruit, lemon curd, baking spices and smoky characteristics. Flavors are lively, with tart citrus giving way to tropical fruit and finishing with minerality and some oak. That oak will complement the chicken, while the spice component will play against the spice in the dish.
>> 2013 Ciro Picariello Fiano di Avellino, Campania, Italy: This wine shows vibrancy and freshness — lovely lemon, yellow apple, nectarine, white flower, sage, mint, a nutty component and stony aromas. The wine’s citrus will complement the lime in the dish, and the nutty flavors will enhance the dish’s spice.