Chicken with Corn on the cob is one of my favorite meals to make in the summer. It’s easy, doesn’t require a lot of prep, and has only a few ingredients. I figured it was time to share the recipe with you all. It’s also known as Low Country Boil!
Chicken and corn on the cob is one of my favourite tasty summertime meals. It’s easy to make and really fills you up. If your looking for a few hints to make the perfect chicken with corn meal, then keep reading!
Barbecue Chicken with Chili-Lime Corn on the Cob
You’ll want to use the buttery chili-lime spread on all your vegetables from now on.
YIELDS:4
PREP TIME:0 HOURS 5 MINS
TOTAL TIME:0 HOURS 50 MINS
INGREDIENTS
2 bone-in, skin-on chicken breasts
2 bone-in, skin-on chicken legs and thighs (connected)
kosher salt
Freshly ground black pepper
2 c. barbecue sauce (store-bought or homemade)
1/2 c. Country Crock Original
1 tsp. grated lime zest
1 tbsp. lime juice
1 tsp. chili powder
1/2 tsp. cumin
4 ears corn, husks removed
Lime wedges, for serving
DIRECTIONS
- Preheat grill over high heat. Season chicken with salt and pepper and grill on a lightly oiled grate for 15 minutes, turning once, until nicely charred. Baste chicken with 1 cup barbecue sauce and reduce heat to medium. Cover and grill 15 minutes more, then baste with remaining 1 cup barbecue sauce. Cover and grill 15 minutes more, or until the internal temperature reaches 165°.
- Make spread: Meanwhile, in a small bowl, stir together Country Crock Original, lime zest and juice, chili powder, and cumin. Season generously with salt and pepper.
- About 15 minutes before chicken is done, rub corn with half the chili-lime spread and season with salt and pepper. Cover and grill, turning occasionally, until tender and slightly charred, 15 minutes.
- Dollop corn with more chili-lime spread and serve with barbecue chicken and lime.
Spicy Pan-Fried Chicken
with Corn on the Cob & Tomato Salad
35 MIN
2 Servings
From the Test Kitchen
This recipe celebrates the best of down-home Southern cooking—in particular, the irresistible combination of sweet and spicy. We’re serving crispy, honey-drizzled chicken with a deliciously spicy sauce (simply hot sauce mixed with sour cream) and balancing those flavors with a colorful side salad of charm tomatoes and pickled shallot. And to upgrade classic corn on the cob, we’re roasting our corn with garlic butter. Be sure to save the leftover melted butter after roasting—it adds another rich layer of flavor when drizzled over the chicken. (Chefs, your charm tomatoes may be red or yellow!)
- NutritionPER SERVING
- Calories650 Cals
VIEW FULL NUTRITION
BLUE APRON WINE PAIRING
Le P’tit PaysanChardonnay, 2015
fresh
INGREDIENTS
- 2 Boneless, Skinless Chicken Thighs
- 6 oz Charm Tomatoes
- 2 cloves Garlic
- 2 ears Of Corn
- 1 bunch Parsley
- 2 Tbsps Butter
- 2 Tbsps White Wine Vinegar
- 1 Shallot
- 1 Tbsp Honey
- 1 Tbsp Hot Sauce
- ¼ cup Sour Cream
- ¼ cup Fried Chicken Spice Blend (All-Purpose Flour, Onion Powder, Garlic Powder, Cayenne Pepper, & Smoked Paprika)
time-saving
TIPS & TECHNIQUES
Charm Tomatoes
Enjoy them whole, roast them, build a fresh, simple sauce. Sweet, tart charm tomatoes are some of the season’s most vibrant produce. All summer long, we’re growing specialty varieties just for you and working with our farm partners to harvest them when they’re ripe and tasty. To learn more about our tomato program, visit cook.ba/tomatoes.
INSTRUCTIONS
1Prepare the ingredients & make the sauce:
Remove the butter and honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Transfer to a bowl. Remove and discard the corn husks and silks. Halve the tomatoes and place in a medium bowl; season with salt and pepper. Pick the parsley leaves off the stems; discard the stems. In a bowl, combine the hot sauce and sour cream; season with salt and pepper.
2Pickle the shallot:
In a small pot, combine the shallot, vinegar, and 2 tablespoons of water; heat to boiling on high. Once boiling, cook, stirring constantly, 30 seconds to 1 minute, or until the the shallot is slightly softened. Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3Make the garlic butter & roast the corn:
While the shallot cools, add the butter to the bowl of garlic paste. Stir to thoroughly combine. Divide the corn cobs between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter. Drizzle each with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven and set aside in a warm place.
4Coat the chicken:
While the corn roasts, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). Transfer to a separate plate.
5Cook the chicken:
While the corn continues to roast, in a medium pan (nonstick or cast iron, if you have one), heat 1 tablespoon of olive oil on medium until hot. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Drizzle the cooked chicken with the honey (kneading the packet before opening).
6Make the salad & plate your dish:
While the chicken cooks, to the bowl of seasoned tomatoes, add the parsley, pickled shallot (including the pickling liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Reserving the garlic butter, carefully unwrap the roasted corn and transfer to a serving dish. Divide the cooked chicken and salad between 2 dishes. Drizzle the chicken with the reserved garlic butter. Serve with the corn and sauce on the side. Enjoy!
Griddled chicken & corn on the cob salad
- Preparation and cooking time
- Prep:15 mins
- Cook:20 mins
- Plus marinating
- Easy
- Serves 4
Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 236 |
| fat | 8g | |
| saturates | 1g | |
| carbs | 12g | |
| sugars | 4g | |
| fibre | 3g | |
| protein | 28g | |
| low in | salt | 0.2g |
Ingredients
- 4 small skinless chicken breasts
- 2 garlic cloves, crushed
- 1tbsp paprika
- juice 1 lemon
- 2tbsp olive oil
- 2 corn cobs
- 4 Little Gem lettuces, quartered lengthways
- ½ cucumber, diced
Method
- STEP 1Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
- STEP 2Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
- STEP 3Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.