Grilled Chicken and Creamy Corn

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.

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21 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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Grilled Chicken and Creamy Corn

Ingredients
2
tablespoons olive oil
1
teaspoon smoked paprika
3
fresh ears of sweet corn
4
skinless, boneless chicken breast halves
1/3
cup sour cream
 
Milk
1/4
cup shredded fresh basil

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 Facts

(Grilled Chicken and Creamy Corn)
    Per serving:
  • 309 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 89 mg chol.,
  • 238 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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