2/3 cup bulgur
2/3 cup boiling water
4 ½ tablespoons olive oil
4 cups fresh (cut from about 6 ears) or frozen corn kernels
1 ½ teaspoons salt
1 small red onion, chopped
1 1/3 pounds boneless skinless chicken breasts (about 4)
¼ teaspoon fresh-ground black pepper
1 tomato, seeded and chopped
1 jalapeño pepper, seeds and ribs removed, minced
½ cup chopped cilantro
4 tablespoons lime juice (from about 2 limes)
¼ teaspoon cayenne
In a medium bowl, combine the bulgur and the water. Cover and let sit for 20 minutes. In a large nonstick frying pan, heat 1 ½ tablespoons of the oil over moderate heat. Add the corn and ¼ teaspoon of the salt and cook, stirring occasionally, for 5 minutes. Add the onion and continue cooking for 5 minutes longer, stirring occasionally. Transfer to a large glass or stainless-steel bowl and let cool.
Add 1 tablespoon of the oil to the frying pan and heat over moderate heat. Season the chicken with ¼ teaspoon of the salt and the black pepper. Cook the breasts until browned and just done, about 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut crosswise into ¼-inch slices. Add the bulgur, tomato, jalapeño, cilantro, 3 tablespoons of the lime juice, the cayenne, and ¾ teaspoon of the salt to the bowl with the corn and onion. Toss.
In a small glass or stainless-steel bowl, combine the remaining 1 tablespoon lime juice, 2 tablespoons oil, and ¼ teaspoon salt. Mound the salad onto plates. Top with the chicken and drizzle the chicken with the lime oil. Serves 4.