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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 3 ears of corn, husks and silks removed
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup light sour cream
- Fat-free milk
- 1/4 cup shredded fresh basil
Directions
- In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Sprinkle with salt and pepper. For a charcoal grill, place corn and chicken on rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place corn and chicken on grill rack over heat. Cover and grill as above.)
- On a cutting board, place an ear of corn, pointed tip down. While holding corn firmly at stem end to keep in place, use a sharp knife to cut corn from cob, leaving some corn in planks; rotate cob as needed to cut corn from all sides. Repeat with remaining ears. (Use a kitchen towel to grip, if necessary.) Transfer corn to bowl; stir in sour cream. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn and sprinkle with shredded basil. Makes 4 (1 breast half and 1/3 cup corn mixture each) servings
Nutrition Facts Per Serving:
Servings Per Recipe: 4
PER SERVING: 267 cal., 11 g total fat (2 g sat. fat), 71 mg chol., 228 mg sodium, 15 g carb. (2 g fiber, 2 g sugars), 29 g pro.
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