Grilled Chicken and Creamy Corn

1. 1

   In a small bowl combine oil and paprika.

2. 2

   Brush corn and chicken with oil mixture.

3. 3

   Lightly sprinkle with salt and pepper.

4. 4

   Grill directly over medium heat for 12-15 minutes or until chicken is no longer pink (170 degrees F), turning everything once.

5. 5

   Carefully cut kernels from cob by firmly holding the corn at the top and slicing downward with a sharp knife.

6. 6

   Use a kitchen towel to grip, if necessary.

7. 7

   Transfer to a bowl; stir in sour cream.

8. 8

   Season with additional salt and pepper.

9. 9

   Stir in milk to desired creaminess.

10. 10

    Slice the chicken breasts.

11. 11

    Serve with the corn and sprinkle with shredded basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.