Can we all just take a moment to appreciate a cob of corn?
Have you ever met someone who doesn't like corn? I don't think I have. There isn't one Summer gathering where I do not make grilled corn, and where it is not the first thing people grab. It is such a beautiful accompaniment to any meal. Not only is it the ideal side dish, but artist literally paint pictures of corn fields. When is the last time you saw a potato field showcased in an art gallery?
There is no doubt that I love corn but creamed corn?? That's another foreign substance. When I think of creamed corn, I think of kids cautiously standing in a lunch line, awaiting a big o'l slop of creamed corn on their tray from an unenthused lunch lady. I like corn...I certainly am not opposed to cream, but the thought of them mixing turns my stomach. However, I come to you now saying "man was I wrong." Creamed corn is not slop. It's a delicious combination that I will forever cherish. It took me combining corn and chicken, while trying to figure out new summer recipes for me to realize that, in adding cream to my dish, I essentially created creamed corn.
I don't have to boast about this recipe much because with an ingredient list consistent of corn, cream, and bacon, what can really go wrong? However, if you need more convincing, it comes together in one pot, takes no longer than 35 minutes total, and makes for killer leftovers.
1 1/2 pounds boneless, skinless chicken breast
1 tbsp olive oil
kosher salt and pepper
1/4 cup all-purpose flour
4 slices bacon
2 tbsp butter
1 medium sized onion diced
3 cloves garlic minced
4 ears of corn, removed from cob
1 cup heavy cream, half and half, or coconut milk (I used coconut milk)
1/2 tsp red pepper flakes
1 tbsp fresh thyme
1 cup whole cherry tomatoes
1/2 cup grated parmesan
fresh basil to garnish
Rub olive oil into the chicken and season with salt and pepper. Sprinkle the flour over the chicken and toss so that it is evenly coated. Heat a large skillet over medium high heat and cook bacon until crispy. Remove the bacon and place on a paper towel to drain. Add chicken to the skillet and sear on both sides until golden brown (about five minutes on each side). Remove from the skillet. Add butter, onion, and garlic into the skillet and cook until soft, about five minutes. Add in corn and cook for an additional three minutes. Add in heavy cream, red pepper flakes, fresh thyme, and cherry tomatoes. Add the chicken back into the pan and simmer over medium heat. The cherry tomatoes will start to "burst" and color the sauce. Cook until the chicken is fully cooked through (about 10 - 15 minutes). Sprinkle parmesan cheese over chicken and garnish with fresh basil and the chopped bacon.
1 tbsp olive oil
kosher salt and pepper
1/4 cup all-purpose flour
4 slices bacon
2 tbsp butter
1 medium sized onion diced
3 cloves garlic minced
4 ears of corn, removed from cob
1 cup heavy cream, half and half, or coconut milk (I used coconut milk)
1/2 tsp red pepper flakes
1 tbsp fresh thyme
1 cup whole cherry tomatoes
1/2 cup grated parmesan
fresh basil to garnish
Rub olive oil into the chicken and season with salt and pepper. Sprinkle the flour over the chicken and toss so that it is evenly coated. Heat a large skillet over medium high heat and cook bacon until crispy. Remove the bacon and place on a paper towel to drain. Add chicken to the skillet and sear on both sides until golden brown (about five minutes on each side). Remove from the skillet. Add butter, onion, and garlic into the skillet and cook until soft, about five minutes. Add in corn and cook for an additional three minutes. Add in heavy cream, red pepper flakes, fresh thyme, and cherry tomatoes. Add the chicken back into the pan and simmer over medium heat. The cherry tomatoes will start to "burst" and color the sauce. Cook until the chicken is fully cooked through (about 10 - 15 minutes). Sprinkle parmesan cheese over chicken and garnish with fresh basil and the chopped bacon.
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