Soy-basted Chicken with Corn (or pork chops) and Poblano Salad

Ingredients

·        ¼ cup soy sauce

·        ¼ cup unseasoned rice vinegar

·        2 tablespoons dark or light brown sugar

·        4 ½-inch-thick bone-in pork blade or rib chops (or chicken thighs)

·        Vegetable oil (for grill)

·        Kosher salt

·        Vegetable oil (for grill)

·        2 tablespoons fresh lime juice

·        ¾ teaspoon hot sauce (such as Frank’s)

·        Kosher salt

·        4 ears of corn, in husk

·        2 small poblano chiles

·        3 tablespoons unsalted butter

·        2 scallions, chopped

·        Tender herbs (such as mint and cilantro) and sliced jalapeños (for serving)

Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too)

Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.

Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.

Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.

Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes.

Top pork chops with herbs and jalapeños and serve with corn salad.