Grilled Chicken Breasts with Creamed Corn

Name: Grilled Chicken Breasts with Creamed Corn
Yield: Serves 4
Cuisine: United States
Ingredients: 1 teaspoon herbes de Provence; Salt and freshly ground black pepper; ¼ cup extra-virgin olive oil; 2 garlic cloves, peeled and minced; Juice of ½ lemon; 4 sprigs fresh parsley, minced; ½ cup heavy cream; 6–8 whole scallions, trimmed and coarsely chopped; ¼ pound slab bacon in one piece, cut into ½” cubes; 5–6 ears fresh corn, shucked and cleaned; 4 large skinless, boneless chicken breast halves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Everything on the Table

By Colman Andrews

Published 1992

About

And this idea is based very loosely on a dish of scallops with corn, bacon, and red peppers created by Leonard Schwartz at 72 Market Street in Venice (California) some years ago.

Ingredients

Juice of ½ lemon
¼ cup extra-virgin olive oil
2 garlic cloves, peeled and minced

Americas
United States
Spicy

Method

Mix lemon juice, olive oil, garlic, herbes de Provence, and salt and pepper together well in a large bowl. Add chicken breasts and marinate at room temperature for about 30 minutes, turning occasionally.

Drop ears of corn into ample boiling salted water, cook for 3 minutes, then rinse with cold water. Set aside to cool.

Fry bacon over medium heat until light brown, then d