Grilled Chicken & Creamy Corn
ACTIVE: 20 minutes TOTAL: 30 minutes
This summery meal features corn that is grilled on the cob, then sliced off and mixed
with sour cream and milk for a creamy accompaniment to paprika-rubbed chicken.
2 tablespoons olive oil
1 teaspoon smoked paprika
3 ears fresh corn, husks and silks removed
4 boneless, skinless chicken breasts (about 11/4 pounds total)
1/4 teaspoon salt
⅛ teaspoon ground pepper
1/3 cup light sour cream
Nonfat milk, as needed
1/4 cup shredded or snipped fresh basil
Cherry tomatoes, halved (optional)
1. Combine oil and smoked paprika in a small bowl. Brush corn and chicken with the oil
mixture. Sprinkle with salt and pepper. Grill corn and chicken on the rack of a covered
grill directly over medium heat until the chicken is no longer pink (170°F) and the corn is
tender, 12 to 15 minutes, turning once halfway through grilling time.
2. Cut corn kernels from the cobs. Transfer the corn to a medium bowl; stir in sour cream.
Stir in enough milk to reach desired creaminess. Slice the chicken breasts; serve with the
creamy corn and sprinkle with basil. If desired, serve with cherry tomatoes.
SERVES 4: 1 chicken breast and ⅓ cup corn mixture each
Calories 267, Fat 11g (sat 2g, mono 6g), Cholesterol 71mg, Carbs 15g, Total sugars 2g,
Protein 29g, Fiber 2g, Sodium 228mg, Potassium 474mg.