We’re pretty unapologetic corn snobs in our house—and that definitely runs in the family. Growing up, we always got our corn from a place next to Braxton’s Animal Works in Wayne, Pennsylvania. We always referred to it as ‘Braxton’s corn’ but it really comes from the Garden Shoppe’s summer farmers market. They trucked in Silver Queen corn daily from New Jersey, a state known for growing some of the sweetest summer kernels around.

We were strict about it too—corn was only eaten in peak season—July and August. That tradition has stuck with us. Lately, we’ve been getting our corn from Yeager’s Farm in Phoenixville, where it’s grown right on site (smaller carbon footprint, bigger flavor). Ed recently found out they harvest it at 3:00 a.m. every morning, so yes—it’s that fresh.

As much as we love corn on the cob (especially grilled), we recently tried something new—a sweet corn sauce served over grilled chicken. The recipe was inspired by one I spotted in New York Times Cooking, though I’ve adapted it to better highlight the corn itself.

The sauce starts with sautéed shallots and a bit of Dijon mustard. The original called for a heavy pour of cream, but I lightened it up—using half-and-half and less of it overall. Fresh summer corn is already so sweet and tender, it practically makes its own cream.

While I cooked the sauce, Ed grilled the chicken (after a sous vide start), but you could easily cook the chicken in the same pan before making the corn sauce.

The result? Sweet, summery, and completely satisfying. So good, I’m heading back to Yeager’s to freeze some ears and bottle up a bit of summer for the months ahead.

Summer Corn Chicken

Sweet corn, savory twist

Print Recipe Pin Recipe

Course Main Course

Servings 4

Ingredients

4 skinless boneless chicken breasts each about an 1 inch thick
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2 large ears of corn shucked
1/4 cup half and half
2 tablespoons chopped fresh basil chiffonade-style
Kosher salt and freshly ground black pepper

Instructions

Preheat a gas grill to medium. Sprinkle chicken with Kosher salt and freshly ground black pepper. Grill chicken for about 14 to 18 minutes, turning once. Cook until browned and cooked through (internal temperature of 165°F). (See notes for using the sous-vide method.) While the chicken is on the grill, you can prepare the sauce.
Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
Heat the butter and olive oil in a 10-inch skillet over medium heat.
Add the shallots and cook for 2 minutes.
Add the wine and bring to the boil.
Stir in the mustard.
Add the corn and stir.
Add half and half and stir to blend.
Season with Kosher salt and freshly ground black pepper.
Let cook for 2 to 3 minutes or until the sauce thickens slightly.
Scrape the sauce over the grilled chicken.
Garnish with fresh basil.

Notes

Using the sous-vide method: Cook the chicken at 149°F for 45 minutes (fresh) or 70 minutes (frozen). Finish the chicken on a gas grill set to medium for just a few minutes. Flip the chicken regularly to ensure nice grill marks and the chicken is completely cooked (internal temperature of 165°F).