Cookwith

Name: Foxborough “Kiss Cam” Viral Chicken & Summer Corn Dinner
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (6 oz each); 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper; 1 tbsp smoked paprika; 1 tbsp olive oil; 1 tbsp unsalted butter; 2 ears sweet corn, kernels cut off the cob; 1 pint cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 2 cups baby arugula; 1/4 cup fresh basil leaves, torn; 1/3 cup crumbled feta cheese; 1 lemon, zested and juiced; 2 tbsp sherry vinegar; 1/2 tsp honey; 1/4 cup extra-virgin olive oil (for vinaigrette); 1/4 cup roasted salted pumpkin seeds (pepitas)

Foxborough “Kiss Cam” Viral Chicken & Summer Corn Dinner

CrushedLemon1034

This dinner channels the wild, unexpected energy of a viral concert moment—fresh, bold, and a little mischievous. Juicy, perfectly seasoned chicken breasts are the rock stars here, while a California summer salad of charred corn, sweet cherry tomatoes, peppery arugula, and tangy feta plays backup. Every bite balances salt, fat, acid, and heat, inspired by the concert’s tension and the joy of summer. Pumpkin seeds add crunch, while a lemon-sherry vinaigrette brings everything together for a dish that’s as memorable as a night under the stadium lights.

Ingredients

Instructions

Pat chicken breasts dry. Season both sides with 1 tsp kosher salt, black pepper, and smoked paprika. Let sit at room temperature for 15 minutes (salt early for flavor and juiciness).
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. When hot, add chicken. Sear without moving for 5 minutes until deeply golden. Flip and cook 4-6 minutes more, or until just cooked through (internal temp 165°F). Transfer to a plate; cover loosely to rest.
While chicken rests, wipe excess fat from the skillet. Add corn kernels and a pinch of salt. Sauté over medium-high, stirring occasionally, until lightly charred, 3-4 minutes. Add cherry tomatoes and red onion, cook 1 minute. Remove from heat.
In a large bowl, whisk together lemon zest, juice, sherry vinegar, honey, and a pinch of salt. Slowly whisk in 1/4 cup olive oil until emulsified. Taste and adjust salt, honey, or acid as needed.
To the bowl, add arugula, basil, sautéed corn/tomato mixture, and half the feta. Toss gently with vinaigrette. Divide onto 4 plates.
Slice rested chicken and fan over each salad. Top with remaining feta and pumpkin seeds. Serve immediately, enjoying the bright, tangy, and savory flavors in every bite.