With a wife working 80 hour weeks and a lengthy commute that begins around 6 p.m. each evening, it can be 7 or 7:30 before I’m even able to pre-heat a pan, which is why I adore quick recipes like this Chipotle Turkey Cutlets with Charred Corn Salsa. It’s 15 minutes or less from the time I light my burners to the time this smokey and spicy meal hits the plate. And since turkey cutlets and frozen corn are reasonably priced, this quick meal is also really great for families minding their budget.

This recipe came from the soon-to-be defunct Gourmet magazine, but I’ve modified it a bit for our tastes. Absolutely crucial to tying the whole dish together is the lime. So, if you’re going to give it a whirl don’t even think about starting to eat unless you’ve got the wedges of lime. The citrus really helps provide a balance to the heat and smokey flavor of the chipotle chili powder and also compliments the cilantro and bell pepper and onion that show up in the charred corn salsa.

Here’s what you’ll need and how to make this quick meal.

Ingredients

• 1 1/2 cups frozen corn kernels, thawed
• 1 1/4 pounds fresh turkey breast fillets (about 4 cutlets)
• 2 teaspoons chipotle chile powder
• 4 tablespoons corn or vegetable oil
• 1 large red bell pepper, diced
• 1 small red onion, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Lime wedges

Preparation
1. Heat a heavy medium sized nonstick skillet over a high heat. Once, it’s warm, add the corn and cook until it begins to char. Stir often during the process to prevent burning. You want the corn to develop color and the flavors of charring, but you don’t want it to scald and taste burnt. This process should take 5 to 6 minutes depending on your burners. Set the corn aside in a mixing bowl and cover to keep warm.

2. Sprinkle each turkey cutlet on both sides with chile powder, salt and pepper. Meanwhile heat 1 tablespoon oil in large skillet over medium-high heat. Once the oil has warmed add half of the turkey cutlets and sauté until cooked through, about 1 1/2 minutes per side for a thicker slice 45 seconds to 1 minute if you’re working with a skinnier bird. Transfer to plate. Repeat the process with the additional oil and remaining turkey. Set aside to allow meat to rest and the juices to redistribute.

3. Add 2 tablespoons oil to drippings in skillet and heat. Scrape up the drippings and add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown at edges, about 3 minutes longer. Then, stir in cilantro and lime juice.

4. 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.

I like to serve this dish with warm tortillas or just some tortilla chips to eat the remaining salsa. It’s very quick, very tasty and really simple. Give it a try!