EVERYDAY EASY
I
m e n u
G rilled Chicken and Cream y Corn
S T A R T T O F IN IS H
20 minutes
B U D G E T
$2.01 per Serving
fasv
And the cooking is easy. Suppers are jumping with
fresh flavors, sunset colors, and tasty combinations.
BY
PEG SMITH
PHOTOS
ANDY LYONS
RECIPES
MARYELLYN KRANTZ
FOOD STYLING
JILL LUST
GRILLED CHICKEN AND
CREAMY CORN
2
Tbsp. olive oil
1
tsp. sm oked paprika
3
fresh ears o f sw eet corn
4
skinless, boneless chicken breast halves
V3
cup sou r cream
Milk
Y4
cup shredded fresh basil
1. In small bowl combine oil and paprika. Brush corn and chicken with oil
mixture. Lightly sprinkle
salt
and
pepper.
Grill directly over medium coals for
12 to 15 minutes or until chicken is no longer pink (170°F), turning once.
2
.
Carefully cut kernels from cob by firmly holding the 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. Slice chicken breasts. Serve with
corn; sprinkle shredded basil.
SERVES 4.
EACH SERVING
309 cal, 13 g fa t (4 g sat. fat), 89 m gchol,238 m g sodium, M gcarbo,
2 gfiber, 36 gpro. Daily Values: 13% vit. A , 12% vit. C, 4% calcium, 9% iron.
160
JULY 2008 BETTER HOMES AND GARDENS
