Grilled Chicken Breasts with Grilled Corn and Tomato Salad

From Cook’s Country

Has Kim tried this? No
2 ears corn
2 tsp plus 1/4 c olive oil
Salt and pepper
2 tbsp lemon juice
2 garlic cloves, minced
3 tbsp chopped fresh basil
1 tbsp Dijon mustard
1 tbsp honey
4 chicken breasts
1 ripe Beefsteak tomato, diced

1. Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened about 2 minutes, turning corn over halfway through cooking. Cooll slightly and remove plastic wrap. Brush with 2 tsp oil and season with salt and pepper.

2. Whisk lemon juice, garlic, basil, and remaining 1/4 c oil together in small bowl and season with salt and pepper. Transfer 2 tbsp dressing to medium bowl and whisk in mustard and h9oney. Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.

3. Grill corn and chicken over hot fire. Grill chicken until cooked through, about 3 minutes per side. Transfer to platter, and cover with foil. Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob. Combine corn, tomatoes, and remaining dressing (without honey and mustard) in medium bowl and season with salt and pepper. Serve corn salad with chicken.

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