Grilled Chicken and Creamy Corn
Recipe from Better Homes and Gardens

Both the boneless chicken and ears of corn are grilled for this quick-and-easy main dish recipe. After grilling, the corn is cut off the cob and combined with sour cream to make a saucy side dish.


Grilled Chicken and Creamy Corn

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Ingredients
  • 2  Tbsp.
    olive oil
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  • 1  tsp.
    smoked paprika
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  • 3 
    fresh ears of sweet corn
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  • 4 
    skinless, boneless chicken breast halves
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  • 1/3  cup
    sour cream
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  •  
    Milk
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  • 1/4  cup
    shredded fresh basil
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Directions
1.
In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.
2.
Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4.
Nutrition information
Calories 309, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 89 mg, Sodium 238 mg, Carbohydrate 14 g, Total Sugar 2 g, Fiber 2 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 4%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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