And this idea is based very loosely on a dish of scallops with corn, bacon, and red peppers created by
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 drain off about
Remove chicken breasts from marinade and grill them (on a barbecue or gas grill) over high heat for 5 to 7 minutes on each side, or until done, basting with remaining marinade.
Meanwhile, cut corn from cobs with a sharp knife, and purée about half of it in a blender or food processor. Add the cream and blend for 1 second.
Add creamed corn and remaining corn to the bacon and scallions and heat through, adding salt and pepper to taste.
Spoon the corn onto 4 warm plates and top with chicken breasts. Scatter minced parsley over corn.
© 1992 Colman Andrews. All rights reserved.