Rating: 3.5 stars
31 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4
  • 31 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

309 calories; fat 13g; cholesterol 89mg; saturated fat 4g; carbohydrates 14g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 2g; protein 36g; vitamin a 631.7IU; vitamin c 7.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 13.8mg; vitamin b6 0.7mg; folate 40.3mcg; vitamin b12 0.4mcg; sodium 238mg; potassium 515mg; calcium 40.4mg; iron 1.6mg.