Grilled Chicken and Creamy Corn

Directions

1. 1
   In a small bowl combine oil and paprika.
2. 2
   Brush corn and chicken with oil mixture.
3. 3
   Lightly sprinkle with salt and pepper.
4. 4
   Grill directly over medium heat for 12-15 minutes or until chicken is no longer pink (170 degrees F), turning everything once.
5. 5
   Carefully cut kernels from cob by firmly holding the corn at the top and slicing downward with a sharp knife.
6. 6
   Use a kitchen towel to grip, if necessary.
7. 7
   Transfer to a bowl; stir in sour cream.
8. 8
   Season with additional salt and pepper.
9. 9
   Stir in milk to desired creaminess.
10. 10
    Slice the chicken breasts.
11. 11
    Serve with the corn and sprinkle with shredded basil.