Ingredients
- 1½ cups corn
- 1¼ lbs. turkey cutlets
- 2 tsp. chipotle chili powder
- 1½ Tbsp. olive oil, divided
- 1 bell pepper, diced
- 1 red onion, diced
- ¼ cup chopped fresh cilantro
- 1 Tbsp. lime juice
- Pepper to taste
- Lime wedges
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Instructions
- Toast corn in heavy skillet over medium-high heat, stirring often, until lightly blackened (4-5 minutes). Set aside.
- Sprinkle turkey on both sides with chili powder. Heat 1 tablespoon oil in large skillet over medium-high heat. Sauté turkey until cooked through, flipping once (1-2 minutes per side). Set aside.
- Add remaining ½ tablespoon oil to skillet. Sauté pepper and onion until just soft (3-5 minutes). Increase heat to high and add toasted corn. Sauté until peppers begin to brown (3-5 minutes).
- Stir in cilantro and lime juice. Season salsa with pepper and transfer to medium bowl. Return turkey to skillet and heat through (1-2 minutes). Spoon salsa over turkey and garnish with lime wedges to serve.