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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Grilled Chicken with Creamy Corn Recipe

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This recipe for Grilled Chicken with Creamy Corn is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 tsp. smoked paprika
4 skinless, boneless chicken breast halves
3 ears fresh corn
1/3 c. dairy sour cream (or less)
milk
1/4 c. shredded fresh basil
Directions:
Directions:
In a small bowl combine oil and paprika. Brush chicken and corn with oil mixture. Lightly sprinkle with salt and pepper.
Place chicken and corn on grill rack over heat. Cover. Grill for 12 to 15 minutes, turning once, or until chicken is no longer pink.
Using a kitchen towel to hold corn, carefully cut corn kernels from cob, slicing downward with a sharp knife. Discard cobs. Transfer kernels to bowl, stir in sour cream. Season with additional salt and pepper. Stir in enough milk to make desired creaminess. Slice chicken breasts diagonally. Serve with corn and sprinkle with basil.
Personal Notes:
Personal Notes:
This is one of my favorite summer recipes. The spices are so simple, but the taste is incredible and it's a great dish to use up all your fresh basil.

 

 

 

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