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Grilled Chicken and Creamy Corn

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl combine oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle with salt and pepper.
  2. Grill directly over medium heat for 12-15 minutes or until chicken is no longer pink (170 degrees F), turning everything once.
  3. 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.
  4. Transfer to a bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess.
  5. Slice the chicken breasts. Serve with the corn and sprinkle with shredded basil.

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