Ingredients

• 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 coriander, chopped
• 1 cup diced mango
• 1 cup diced drained bottled pickled beets
• 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
• 2 teaspoons unsalted butter

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Instructions

1. In a bowl whisk together 2 tablespoons oil, lime juice, garlic paste, salt and pepper to taste. In a non-stick skillet heat remaining tablespoon 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. (Beets may bleed slightly, coloring other ingredients.)
2. Pat Chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and 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.