Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Broiling the corn and tomatoes adds a char that not only looks professional, but also adds a smoky depth to the dish. Not sure you love that burnt taste? The tang of the homemade vinaigrette rounds out the flavors. Fresh spinach adds volume and staying power to the salad, and adds a pretty hue. Trust us: You’ll be making the corn and tomato salad as a side dish for picnics and parties for years to come. But the chicken can’t be missed either. Searing skin-on chicken thighs in a very hot pan (the hotter the better when searing!) gives it that gorgeous golden-brown crust.


Credit: Gentl & Hyers

Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler with oven rack 6 inches from heat. Toss corn and tomatoes in 2 tablespoons of the oil on a rimmed baking sheet. Broil until lightly charred, 10 minutes. Set oven temperature to 400°F.

  • Meanwhile, heat remaining oil in a large ovenproof, nonstick skillet over high. Season chicken with salt and cook, skin side down, until crisp and golden, 3 minutes. Turn the chicken, transfer skillet to oven, and bake until cooked through, about 15 minutes.

  • Whisk together mayonnaise, chives, vinegar, water, and pepper in a large bowl. Add corn, tomatoes, and spinach and toss to coat. Serve with chicken.

Nutrition Facts

643 calories; fat 48g; saturated fat 9g; cholesterol 145mg; sodium 741mg; protein 32g; carbohydrates 5g; sugars 7g; fiber 2g; iron 4mg; calcium 63mg.