Grilled Chicken and Creamy Corn
"This is a great summertime meal from Better Homes and Gardens that you can get on the table in 20 minutes. It is all cooked outside on a grill, keeping your kitchen cool."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 3 ears fresh sweet corn
- 4 boneless skinless chicken breast halves
- 1⁄3 cup sour cream
- 1 dash milk (or more, to make desired consistency)
- 1⁄4 cup shredded fresh basil
directions
- In a small bowl combine oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle with salt and pepper.
- Grill directly over medium heat for 12-15 minutes or until chicken is no longer pink (170 degrees F), turning everything once.
- Carefully cut kernels from cob by firmly holding the corn at the top and slicing downward with a sharp knife. Use a kitchen towel to grip, if necessary.
- Transfer to a bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess.
- Slice the chicken breasts. Serve with the corn and sprinkle with shredded basil.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
