Of all the recipes that have graced our family’s dinner table, few have received the unanimous, roaring approval that this Grilled Chicken with Sweet Corn Mash does. The first time I made it, I was simply trying to use up some fresh summer corn and a pack of chicken breasts before they went past their prime. I wasn’t expecting magic, but magic is what I got. I remember the look on my husband’s face, a man who usually offers a simple “this is good,” as he took his first bite. His eyes widened, and he immediately asked what was in the corn mash. My kids, who often treat dinner as a necessary chore before they can get back to their screens, were completely silent, focused only on their plates. They even asked for seconds—a rare and treasured victory in any parent’s cookbook. The beauty of this dish lies in its sophisticated simplicity. The chicken, kissed by the smoky char of the grill, remains incredibly juicy and flavorful from a simple marinade. But the star, the unexpected hero, is the sweet corn mash. It’s creamy, rich, and bursts with the pure, unadulterated sweetness of summer corn, balanced perfectly by a hint of garlic and fresh herbs. It’s not just a side dish; it’s an experience. It transforms a standard grilled chicken dinner into something memorable, a meal that tastes like a warm sunset on a perfect summer evening. This recipe has since become our go-to for backyard barbecues, weeknight treats, and any time we want a meal that feels both comforting and a little bit special.

Ingredients

Here is everything you will need to create this delicious and satisfying meal. Using fresh, high-quality ingredients will make a significant difference in the final flavor.

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts (about 6 oz / 170g each): The foundation of our dish, providing lean protein. Try to get breasts that are of a similar thickness for even cooking.
• ¼ cup olive oil: This helps to keep the chicken moist and prevents it from sticking to the grill.
• ¼ cup fresh lemon juice: The acid tenderizes the chicken meat and adds a bright, zesty flavor that cuts through the richness.
• 2 cloves garlic, minced: Provides a pungent, aromatic base for the marinade.
• 1 tablespoon smoked paprika: Lends a beautiful, deep red color and a wonderful smoky flavor without adding heat.
• 1 teaspoon dried oregano: Adds a classic, earthy, and slightly peppery Mediterranean note.
• 1 teaspoon salt: Essential for seasoning and bringing out all the other flavors.
• ½ teaspoon black pepper, freshly ground: For a touch of mild spice.

For the Sweet Corn Mash:

• 4 cups corn kernels (from about 5-6 ears of fresh corn, or frozen): The star ingredient. Fresh corn will give you the best, sweetest flavor, but good-quality frozen corn is an excellent substitute.
• 2 tablespoons unsalted butter: Adds richness and a creamy mouthfeel to the mash.
• 1 small shallot, finely chopped: Milder and more delicate than an onion, it adds a subtle aromatic sweetness.
• 1 clove garlic, minced: Complements the shallot and deepens the savory flavor of the mash.
• ½ cup heavy cream: This is the key to an incredibly creamy and luxurious texture.
• ½ cup chicken or vegetable broth: Helps to cook the corn and thin the mash to the perfect consistency.
• ¼ cup fresh cilantro or parsley, chopped: Adds a burst of fresh, herbaceous flavor and vibrant color.
• Salt and black pepper to taste: To season the mash perfectly to your preference.
• Pinch of cayenne pepper (optional): For a tiny background kick of heat to balance the sweetness.

Instructions

Follow these detailed steps carefully to ensure your chicken is perfectly juicy and your corn mash is irresistibly creamy. The process is broken down into preparing the components and then bringing them all together for a stunning final dish.

Part 1: Marinate the Chicken

1. Prepare the Chicken: If your chicken breasts are very thick, it’s a good idea to pound them to a more even thickness (about ¾-inch). This ensures they cook evenly without the thinner parts drying out before the thicker part is cooked through. You can do this by placing a chicken breast between two pieces of plastic wrap and gently pounding it with a meat mallet, a rolling pin, or even the bottom of a heavy skillet.
2. Combine Marinade Ingredients: In a medium-sized bowl, whisk together the olive oil, fresh lemon juice, minced garlic, smoked paprika, dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix until everything is well combined into a smooth marinade.
3. Marinate: Place the chicken breasts in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish. Let the chicken marinate in the refrigerator for at least 30 minutes, but for the best flavor, aim for 2 to 4 hours. Do not marinate for more than 8 hours, as the lemon juice can start to break down the texture of the meat too much.

Part 2: Make the Sweet Corn Mash

1. Sauté the Aromatics: While the chicken is marinating, you can prepare the corn mash. Place a medium saucepan or a deep skillet over medium heat. Add the 2 tablespoons of unsalted butter. Once the butter has melted and is foaming slightly, add the finely chopped shallot. Sauté for 2-3 minutes until the shallot has softened and become translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. Cook the Corn: Add the 4 cups of corn kernels to the saucepan. Stir to coat them in the butter, shallots, and garlic. Cook for about 5 minutes, stirring occasionally, until the corn is bright yellow and tender-crisp.
3. Simmer and Infuse: Pour in the ½ cup of heavy cream and ½ cup of chicken or vegetable broth. Season with a generous pinch of salt and black pepper, and add the optional pinch of cayenne pepper if you’re using it. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 8-10 minutes, stirring occasionally, to allow the flavors to meld together and the corn to become perfectly tender.
4. Create the Mash: Turn off the heat. Now, you will create the “mash” texture. There are two great ways to do this:
   • For a Rustic, Chunky Mash: Use an immersion blender directly in the saucepan. Pulse it a few times (about 5-8 short pulses) until about half of the corn is broken down, leaving the other half whole. This creates a wonderful texture with both creamy and whole-kernel elements.
   • For a Smoother Mash: Carefully transfer about half of the corn mixture to a regular blender. Blend until smooth, then pour it back into the saucepan with the remaining whole kernels.
5. Finish the Mash: Stir the chopped fresh cilantro or parsley into the mash. Taste and adjust the seasoning with more salt and pepper if needed. Cover the saucepan to keep the mash warm while you grill the chicken.

Part 3: Grill the Chicken and Serve

1. Preheat the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (about 400-450°F or 200-230°C). A properly preheated grill is essential for getting those beautiful sear marks and preventing the chicken from sticking.
2. Clean and Oil the Grates: Once hot, use a grill brush to clean the grates thoroughly. Then, use a paper towel dipped in a high-smoke-point oil (like canola or vegetable oil) and, holding it with tongs, wipe the grates. This further prevents sticking.
3. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the hot grill. Cook for about 5-7 minutes per side. The exact time will depend on the thickness of your chicken. Avoid the temptation to move the chicken around too much; let it sit to develop a good sear.
4. Check for Doneness: The most reliable way to check for doneness is with a digital meat thermometer. The chicken is cooked when the internal temperature in the thickest part reaches 165°F (74°C). If you don’t have a thermometer, you can slice into the thickest part; the juices should run clear, and the meat should be opaque all the way through.
5. Rest the Chicken: This is a crucial step! Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a much juicier and more flavorful piece of chicken.
6. Serve: To plate the dish, spoon a generous amount of the warm sweet corn mash onto each plate. Slice the rested chicken breast against the grain into thick strips and arrange it on top of or next to the mash. Garnish with a little extra chopped cilantro or parsley and serve immediately.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 580 kcal

This dish offers a balanced nutritional profile, perfect for a satisfying meal.

1. Protein (Approx. 45g): The chicken breast provides a substantial amount of high-quality, lean protein, which is vital for muscle building and repair, as well as keeping you feeling full and satisfied.
2. Carbohydrates (Approx. 38g): Primarily from the sweet corn, these are complex carbohydrates that provide sustained energy. Corn is also a good source of dietary fiber.
3. Fiber (Approx. 5g): The corn and fresh herbs contribute to the fiber content, which is important for digestive health and maintaining stable blood sugar levels.
4. Fat (Approx. 28g): A mix of healthy monounsaturated fats from the olive oil and saturated fats from the butter and cream. These fats are essential for hormone production and absorbing fat-soluble vitamins.
5. Vitamin C (Approx. 20% of DV): The fresh lemon juice and corn are good sources of Vitamin C, a powerful antioxidant that supports the immune system.

Preparation Time

This recipe is surprisingly quick for the impressive result it yields, making it suitable for both weeknight dinners and weekend gatherings.

• Prep Time: 15 minutes (for chopping and making the marinade)
• Marinating Time: 30 minutes to 4 hours (mostly hands-off)
• Cook Time: 25-30 minutes (for the mash and grilling the chicken)
• Total Time (excluding marinating): Approximately 45 minutes

How to Serve

Plating and serving this dish thoughtfully can elevate it from a simple meal to a restaurant-quality experience. Here are some ideas:

• The Classic Plating:
  • Create a wide, generous bed of the sweet corn mash in the center of the plate.
  • Slice the grilled chicken breast on a bias (a slight angle) into ½-inch thick strips.
  • Fan the chicken slices attractively over one side of the corn mash.
  • Garnish with a sprinkle of fresh, finely chopped cilantro or parsley and a crack of black pepper.
• Elevated Garnishes:
  • A Squeeze of Lime: A small lime wedge served on the side allows guests to add a final pop of acidity.
  • Crumbled Cheese: A sprinkle of salty, crumbly cheese like Cotija or Feta on top of the mash adds a wonderful textural and flavor contrast.
  • Spicy Drizzle: For those who like heat, a light drizzle of chili oil or your favorite hot sauce over the chicken can be a great addition.
  • Grilled Scallions: Grill a few whole scallions alongside the chicken until they are lightly charred and wilted. Lay one across the top of the finished dish for a beautiful and flavorful garnish.
• Complementary Side Dishes:
  While this is a complete meal on its own, here are a few simple sides that pair beautifully:
  • A Simple Arugula Salad: A lightly dressed salad with arugula, lemon vinaigrette, and shaved Parmesan provides a fresh, peppery counterpoint.
  • Roasted Asparagus or Broccolini: Toss with olive oil, salt, and pepper, and either roast in the oven or grill alongside the chicken.
  • Black Bean Salad: A simple salad of black beans, diced red onion, bell pepper, and a lime-based dressing complements the corn and chicken perfectly.
  • Grilled Bread: A few slices of crusty baguette or cornbread, brushed with garlic butter and grilled for a minute, are perfect for scooping up any leftover corn mash.

Additional Tips

Unlock the full potential of this recipe and customize it to your liking with these eight expert tips.

1. The Brining Secret for Extra Juicy Chicken: For the absolute juiciest chicken, consider a quick brine before marinating. Dissolve ¼ cup of salt in 4 cups of warm water. Let it cool completely, then submerge the chicken breasts in the brine for just 30 minutes. Rinse, pat dry, and then proceed with the marinade. The brine helps the chicken retain moisture during grilling.
2. Achieve Perfect Grill Marks: The key to those coveted crosshatch grill marks is heat and patience. Place the chicken on the hot grill. After 2-3 minutes, use tongs to rotate the chicken 45 degrees without flipping it over. Cook for another 2-3 minutes. Then, flip the chicken and repeat the process on the other side.
3. Embrace the Meat Thermometer: It’s impossible to overstate the importance of a good digital meat thermometer. It takes the guesswork out of grilling and is the single best tool to prevent dry, overcooked chicken. Always insert it into the thickest part of the breast, avoiding bone if you’re using bone-in cuts.
4. Control the Spice Level: This recipe is mild, but easily adaptable. To increase the heat, add ½ teaspoon of cayenne pepper or red pepper flakes to the chicken marinade. For the corn mash, you could sauté half of a finely minced jalapeño (seeds removed for less heat) along with the shallot.
5. Corn Mash Consistency is Key: If your corn mash seems too thick, you can thin it with a splash more broth or cream until it reaches your desired consistency. If it’s too thin, simply let it simmer on low for a few more minutes to allow some of the liquid to evaporate and thicken up.
6. Smart Make-Ahead Strategies: To save time on a busy night, you can make the entire corn mash up to two days in advance. Store it in an airtight container in the refrigerator and simply reheat it gently on the stovetop, adding a splash of broth if needed. The chicken marinade can also be prepared a day ahead.
7. Try Different Cuts of Chicken: This recipe works beautifully with boneless, skinless chicken thighs as well. Thighs are naturally more flavorful and forgiving than breasts. They will typically need a slightly longer cooking time, about 6-8 minutes per side, until they reach an internal temperature of 175°F (80°C).
8. No Grill? No Problem!: You can achieve fantastic results indoors. Use a cast-iron grill pan over high heat to get nice char marks. Alternatively, a regular heavy-bottomed skillet (preferably cast iron) will work. Heat a tablespoon of oil over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Grilled Chicken with Sweet Corn Mash.

1. Can I use frozen corn instead of fresh corn for the mash?
Absolutely! Frozen corn is an excellent and convenient substitute. There’s no need to thaw it first. Simply add the frozen kernels directly to the saucepan after sautéing the shallots and garlic. You may need to cook it for a minute or two longer to heat through before adding the cream and broth.

2. How do I properly store and reheat leftovers?
Store the leftover grilled chicken and sweet corn mash in separate airtight containers in the refrigerator for up to 3-4 days. To reheat the chicken, you can warm it gently in a skillet over medium-low heat with a splash of broth, or slice it cold and add it to salads or sandwiches. To reheat the corn mash, place it in a saucepan over low heat, adding a tablespoon or two of milk, cream, or broth to restore its creamy consistency as it warms.

3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. None of the core ingredients (chicken, corn, oil, cream, fresh produce) contain gluten. However, it’s always a good practice to double-check the labels on your chicken broth and spices (like smoked paprika) to ensure they are certified gluten-free and haven’t been processed in a facility with wheat, especially if you are cooking for someone with Celiac disease.

4. My grilled chicken is always dry. What am I doing wrong?
The three most common culprits for dry chicken are overcooking, not resting the meat, and uneven thickness. First, use a meat thermometer and pull the chicken off the grill the moment it hits 165°F (74°C). Second, always let the chicken rest for 5-10 minutes before slicing. This allows the juices to settle back into the meat. Third, if your chicken breasts are very thick in one spot and thin in another, pound them to an even thickness before marinating.

5. Can I make the sweet corn mash dairy-free or vegan?
Yes, you can easily adapt the corn mash. To make it dairy-free, substitute the unsalted butter with a high-quality olive oil or a vegan butter alternative. For the heavy cream, use full-fat canned coconut milk or a commercial dairy-free cream substitute. Be sure to use vegetable broth instead of chicken broth to make the entire mash vegan.

6. What is the ideal internal temperature for grilled chicken, and why is it important?
The USDA-recommended safe internal temperature for cooked chicken is 165°F (74°C). This temperature ensures that any harmful bacteria, such as Salmonella, are killed. It’s important to use a meat thermometer and measure the temperature in the thickest part of the meat to guarantee it’s cooked safely and perfectly.

7. Can I use bone-in, skin-on chicken pieces for this recipe?
Yes, you can. Bone-in, skin-on pieces like thighs or legs will be incredibly flavorful. The skin will get wonderfully crispy on the grill. However, they require a different cooking technique. It’s best to use a two-zone grilling method: sear them over direct high heat for a few minutes per side to crisp the skin, then move them to the indirect heat side of the grill to cook through without burning. They will take significantly longer, around 30-40 minutes total, and you’re still aiming for an internal temperature of 165°F (74°C) for breasts or 175°F (80°C) for thighs.

8. What other herbs can I use in the sweet corn mash besides cilantro or parsley?
The corn mash is very versatile. If you’re not a fan of cilantro or parsley, fresh chives would be a fantastic addition, lending a mild oniony flavor. Fresh basil would create a lovely Italian-inspired twist, while a small amount of fresh tarragon would add a unique, slightly sweet, anise-like note that pairs surprisingly well with corn.

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