Grilled Chicken with Creamy Corn

Start to finish - about 20 minutes

2-3 Tablespoons olive oil
1-2 teaspoons smoked paprika
4-6 boneless chicken breast halves
3 Ears Fresh Corn (shucked)
Salt and Ground Black Pepper
1/3 cup dairy sour cream
milk
1/4 cup shredded fresh basil

1. in a small bowl, combine oil and paprika. Brush chicken and corn with oil mixture. Lightly sprinkle with sale and pepper.

2. For charcoal grill, place chicken and corn on rack of uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. **(For a gas grill, preheat grill. Reduce heat to medium. Place chicken and corn on grill rack over heat. Cover, grill as above.)

3. Using a kitchen towel to hold corn, carefully cut kernels from cob, slicing downward with a sharp knife. Discard cobs. Transfer kernels to a bowl; stir in sour cream. Season with additional salt and pepper. Stir in enough milk to make desired creaminess. Slice chicken breasts(if desired) Serve with corn; sprinkle with shredded basil

**I chopped up basil and mixed it in with the bowl of corn.

Additional Sides:
Sliced Cucumbers, Cherry Tomatoes, Avocado, Fresh Chopped Basil and a little Italian Dressing.
Sliced Strawberries, Bananas and Grapes (This pic I took, is the hubby's dish and he didn't slice his banana, LOL)

Very Yummy!

Mango Pineapple Salsa

• 2 large mangoes, ripe but still firm, peeled 
• 1 pineapple, peeled and cored
• 1 large red bell pepper, seeded
• 1 medium red onion, peeled 
• 2 jalapeno peppers, seeded and minced 
• 1/2 cup chopped fresh cilantro 
• 1/4 cup freshly squeezed lime juice

Directions: 

Chop mangoes, pineapple, red bell pepper, and red onion

Combine all ingredients in a large bowl.

Cover and refrigerate for several hours before serving.

Taken from the Food Network Site