Ingredients

Ingredients

• 2 Boneless, Skinless Chicken Thighs
• 6 oz Charm Tomatoes
• 2 Garlic
• 2 Of Corn
• 1 Parsley
• 2 tbsp Butter
• 2 tbsp White Wine Vinegar
• 1 Shallot
• 1 tbsp Honey
• 1 tbsp Hot Sauce
• 1/4 c Sour Cream
• 1/4 c Fried Chicken Spice Blend (All-Purpose Flour, Onion Powder, Garlic Powder, Cayenne Pepper, & Smoked Paprika)

Instructions

Instructions

1

Prepare the ingredients & make the sauce:

Remove the butter and honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Transfer to a bowl. Remove and discard the corn husks and silks. Halve the tomatoes and place in a medium bowl; season with salt and pepper. Pick the parsley leaves off the stems; discard the stems. In a bowl, combine the hot sauce and sour cream; season with salt and pepper.

2

Pickle the shallot:

In a small pot, combine the shallot, vinegar, and 2 tablespoons of water; heat to boiling on high. Once boiling, cook, stirring constantly, 30 seconds to 1 minute, or until the the shallot is slightly softened. Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3

Make the garlic butter & roast the corn:

While the shallot cools, add the butter to the bowl of garlic paste. Stir to thoroughly combine. Divide the corn cobs between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter. Drizzle each with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven and set aside in a warm place.

4

Coat the chicken:

While the corn roasts, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). Transfer to a separate plate.

5

Cook the chicken:

While the corn continues to roast, in a medium pan (nonstick or cast iron, if you have one), heat 1 tablespoon of olive oil on medium until hot. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Drizzle the cooked chicken with the honey (kneading the packet before opening).

6

Make the salad & plate your dish:

While the chicken cooks, to the bowl of seasoned tomatoes, add the parsley, pickled shallot (including the pickling liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Reserving the garlic butter, carefully unwrap the roasted corn and transfer to a serving dish. Divide the cooked chicken and salad between 2 dishes. Drizzle the chicken with the reserved garlic butter. Serve with the corn and sauce on the side. Enjoy!