By Cat, Aug 2008 (Photo, right, from Wikimedia Commons)
See also: 1. Poultry & Fowl Menu;
When I was living in Portland, Oregon, every fall was a tradition that I loved going to the Pumpkin Patch on Sauvie Island, (where the Willamette river meets the mighty Columbia). A hay wagon carries you and your kids through the fields until you find just the right one, and then back to the barnyard to eat boiled corn on the cob with lots of melted butter.
This recipe grills both the chicken and ears of corn, then cuts the corn from the cob before combining it with sour cream. Mmmmm…
I don’t yet have my outdoor gas grill set up, waiting for me to build a level patio. So in the meantime, I do all my grilling indoors on my gas range (using a cast iron grill pan), or outdoor on my Mom’s old charcoal grill.
Grilled Chicken and Creamy Corn
This recipe is adapted from Better Homes & Gardens, July 2008 (1), and serves 4. When I first wrote this adaptation, I’d not seen smoked paprika in stores, but now I can get it in bulk at my local natural/Organic foods foods store. A good substitute is chipotle powder.
I prefer to brine chicken breasts before cooking, to retain moisture, especially when the skin is removed, as in this recipe. I prefer to leave the bones in the breast during cooking, to enhance mineral content of the meat.
Ingredients & Equipment:
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 3 ears fresh ears of sweet corn
- 4 chicken breast halves, brined (bone-in, skin-on preferred, but boneless/skinless can also be used)
- Unrefined sea salt
- freshly ground black pepper
- ⅓ cup sour cream, or Crème Fraiche, room temperature
- raw milk, room temperature
- ¼ cup shredded fresh basil
- small bowl
- grill (or cast iron grill pan for indoor cooking)
- cutting board
- Prep: Brine breasts for 30 minutes. Rinse and dry with cotton towel. I recommend not removing bones until after grilling (for slicing the meat), and to leave the skin on throughout
- Combine oil and smoked paprika in small bowl. Brush corn and chicken with oil mixture. Lightly sprinkle corn with salt and pepper, and chicken with pepper (if not brined, also sprinkle with salt).
- Shred the basil and keep cool.
- Allow sour cream and milk to come to room temperature, while the meat is cooking.
- Grill chicken and cobs directly over medium coals (or in grill pan brushed with olive oil) for 12 – 15 minutes, until chicken is no longer pink (170°F), and corn is tender, turning once.
- Creamy Corn: Carefully cut kernels from cob by firmly holding 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.
- Chicken: Remove bones, but leave skin on. Slice breasts diagonally, and rrange on plates with corn; sprinkle with shredded basil.
- Serve with salad of lettuce and mixed young greens, with fresh tomatoes and other garden veggies, and a balsamic or balsamic-basil vinaigrette.
- Better Homes & Gardens, July 2008 (bhg.com/recipe/chicken/grilled-chicken-and-creamy-corn/