Grilled Chicken and Creamy Corn

Sometimes, you just need a meal that comes together quickly and doesn't use a lot of fancy ingredients, wouldn't you agree? Well, we came across this one in BHG recently, and it sure fits the bill! Completely unassuming, it uses only the most basic of summer ingredients, and goes from the fridge to the table in a just a little over 20 minutes! And best yet, the entire crowd loved it! Try it tonight!

Grilled Chicken and Creamy Corn

2 tbsp. olive oil
1 tsp. smoked paprika
3 ears fresh sweet corn
4 boneless skinless chicken breast halves
1/3 c. sour cream
milk
1/4 c. shredded fresh basil
Salt & Pepper

In a small bowl, combine oil and paprika. Brush the corn and chicken with the oil mixture, then lightly sprinkle with salt and pepper. Grill directly over medium coals for 12-15 minutes or until the chicken is no longer pink (170*), turning only once.

Carefully cut the kernels from the cob by firmly holding the corn at the top and slicing downward with a sharp knife. Transfer to a bowl and stir in the sour cream. Season with additional salt and pepper. Stir in milk to the desired creaminess. (Note: I didn't use any milk, because I didn't think it really needed it...but use your best judgement!) Slice the chicken breasts and serve with a big spoonful of the creamy corn. Sprinkle with shredded basil.

*We highly suggest using fresh basil here, as the taste is undeniably summery!!!*