© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3-1/2 c sweet corn kernels
2 tbsp olive oil
2-1/2 c red onion, chopped
2-1/2 c cherry tomatoes, qtered
1-1/2 c fresh cilantro, cleaned, drained and chopped
3 Medium limes, juiced
3 lbs TURKEY CUTLETS, 4-oz each
5 tsp ground chipotle powder (OR 2-1/2 tsp each chili powder and mesquite grill seasoning)
As needed olive oil
1-1/4 c low-sodium poultry broth
As needed mixed salad greens, well chilled
Sweet Onion Charred Corn Salsa
Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes.
Add oil and onion to skillet and sauté 2 minutes. Add tomatoes and cilantro; sauté 1 minute.
Remove from heat and stir in lime juice.
May be prepped ahead, covered and reserved in refrigerator.
Turkey Cutlets: Gently pound cutlets to an even thickness. Pat dry and sprinkle both sides of cutlets with chipotle powder. Cover and hold in refrigerator.
Per order: heat oil in skillet over medium-high heat. Add turkey cutlets and sauté, turning once, about 6 to 8 minutes or until cooked.
Add 1 to 2 tablespoons broth per cutlet and quickly cook to heat through, spooning sauce over turkey to blend flavors
Service: Portion turkey and sauce over bed of mixed salad greens. Serve with reserved salsa.