Grilled Chicken Breasts with Creamed Corn

Preparation info

  • Difficulty


  • Serves


Appears in

Everything on the Table

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.


  • Juice of ½ lemon
  • ¼ cup extra-virgin olive oil
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon herbes de Provence
  • Salt and freshly ground black pepper
  • 4 large skinless, boneless chicken breast halves
  • 5–6 ears fresh corn, shucked and cleaned
  • ¼ pound slab bacon in one piece, cut into ½” cubes
  • 6–8 whole scallions, trimmed and coarsely chopped
  • ½ cup heavy cream
  • 4 sprigs fresh parsley, minced


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 2 tablespoons bacon drippings, reduce heat to low, and add scallions. Cook until softened, stirring occasionally, then remove from heat.

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.