Grilled Chicken Breasts with Creamed Corn

Preparation info
  • Serves


    • Difficulty


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.


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