Chicken breasts and fresh corn are both grilled. The corn is then creamed and served with the chicken and takes only (15) minutes on the grill.
Prep Time: 30 Minutes.
Cooking Time: 15 Minutes.
2 Tbsp olive oil
1 tsp smoked paprika
3 (ears) fresh corn, husked, silk removed
1/4 tsp salt
1/8 tsp ground black pepper
1/3 cup light sour cream
1/4 cup shredded fresh basil
4 (5 oz) skinless, boneless chicken breast halves
1. In a small bowl combine the olive oil and paprika. Brush corn and chicken with oil mixture. Sprinkle with salt and pepper. For a Charcoal Grill: Preheat to medium. Place corn and chicken on rack directly over coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170 F.), turning once. For Gas Grill: Preheat to medium. Place corn and chicken on grill rack over heat. Cover and grill as above.
2. On a cutting board; place an ear of corn, pointed tip down. While holding corn firmly at stem-end to keep in place, use a sharp knife to cut corn from cob, leaving some corn in planks; rotate cob as needed to cut corn from all sides. Repeat with remaining ears. (Use a kitchen towel to grip, if necessary.) Transfer corn to a bowl; stir in sour cream. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn and sprinkle with shredded basil
Recipe provided by WorldWide Recipes.