Ingredients
1
1/2 cups frozen corn kernels, thawed
1
1/4 pounds fresh turkey breast fillets
2
tsp chipotle chile powder
1
medium green bell pepper, diced
1/4
cup chopped fresh cilantro
Directions
1.
Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
2.
Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
3.
Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.
