Discover a new way to enjoy your chicken with our recipe for Grilled Chicken with Creamed Grilled Corn. This recipe is great for summer weekends.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cloves garlic, minced
2 tsp. smoked paprika
4 small boneless skinless chicken breasts (1 lb.)
3 ears corn on the cob
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. milk
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat grill to medium heat.
Combine first 3 ingredients; brush on chicken and corn. Grill chicken 6 to 8 min. on each side or until done (165ºF) and grill corn 12 to 14 min. or until tender, turning frequently.
Cut kernels from corn cobs; mix with sour cream. Gradually add milk until blended; sprinkle with cheese. Serve corn mixture with chicken.
Stir 2 Tbsp. chopped fresh basil or cilantro into corn with the sour cream.
How to Remove Corn Kernels
Place soup bowl upside-down inside a larger bowl. Stand ear of corn on bottom of soup bowl. Run sharp knife in downward motion, turning cob as necessary to remove kernels from all sides of each cob.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream for the regular sour cream.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.