Chipotle Turkey Cutlets with Charred Corn Salsa

• 1 1/2 cups frozen corn kernels, thawed
• 1 1/4 pounds fresh turkey breast fillets
• 2 teaspoons chipotle chile powder
• 4 tablespoons corn oil
• 1 medium green bell pepper, diced
• 1 small red onion, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Lime wedges

1. Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes.
2. Set aside.
3. Sprinkle turkey on both sides with chile powder; sprinkle with salt.
4. Heat 1 tablespoon oil in large skillet over medium-high heat.
5. Add half of turkey and saute until cooked through, about 1 1/2 minutes per side.
6. Transfer to plate.
7. Repeat with 1 tablespoon oil and remaining turkey.
8. Add 2 tablespoons oil to drippings in skillet.
9. Add bell pepper and onion; saute 3 minutes.
10. Increase heat to high and add charred corn.
11. Saute until peppers begin to brown, about 3 minutes longer.
12. Stir in cilantro and lime juice.
13. Season salsa with salt and pepper; transfer to medium bowl.
14. Return turkey to skillet and reheat, about 1 minute.
15. Spoon salsa over turkey and serve with lime wedges.

corn kernels, chile powder, corn oil, green bell pepper, red onion, fresh cilantro, lime juice, wedges

Taken from www.epicurious.com/recipes/food/views/chipotle-turkey-cutlets-with-charred-corn-salsa-108578 (may not work)