Best 7 Devilish Chicken Corn On The Cob Recipes

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Get ready to tantalize your taste buds with the most devilishly delicious dish – the “Devilish Chicken Corn on the Cob”. This one-of-a-kind recipe combines the savory flavors of chicken and corn, coated in a tantalizingly spicy and smoky sauce that will leave you craving more. Prepare to embark on a culinary journey where heat meets sweetness, resulting in a dish that is sure to become a favorite among family and friends.

Let's cook with our recipes!

DEVILISH CHICKEN & CORN ON THE COB



Devilish Chicken & Corn on the Cob image

No frying required for this chicken. It's devilishly delicious. Crispy on the outside and juicy on the inside, and the corn is an extra treat. So so yummy

Provided by Linda Griffith

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

6 Tbsp melted butter
2 Tbsp dijon mustard
2 Tbsp cider vinegar
1 tsp thyme, dried
1/4 tsp red pepper
1/2 tsp salt
4 ears of fresh corn, husked
1 (3 1/2) lb chicken, cut into 8 pieces
1/2 c plain breadcrumbs

Steps:

  • 1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM



Sautéed Chicken Breasts With Fresh Corn, Shallots and Cream image

When you've eaten your fill of corn on the cob, here's another delightful way to enjoy one of summer's best vegetables: Build it into a quick sauce with shallots, white wine, Dijon mustard and cream, to spoon over butter-sautéed chicken. It's a fresh yet luxurious weeknight meal you're going to make all season long.

Provided by Pierre Franey

Categories     dinner, quick, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
1/4 cup finely chopped shallots
1/2 cup dry white wine
2 tablespoons Dijon mustard
2/3 cup heavy cream
1/4 cup coarsely chopped fresh chervil or parsley

Steps:

  • Sprinkle chicken breasts on both sides with salt and pepper.
  • Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
  • Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
  • Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
  • Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 37 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 813 milligrams, Sugar 5 grams, TransFat 0 grams

DEVILISH CHICKEN AND CORN ON THE COB



Devilish Chicken and Corn on the Cob image

This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.

Provided by ebbtide

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 whole chicken, cut up
6 tablespoons margarine, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob
1/4 cup dry breadcrumbs

Steps:

  • Pre heat oven to 400°F.
  • In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
  • Brush corn and each chicken piece thouroughly with the butter mixture.
  • Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
  • Set corn in a seperate baking dish, covering with aluminum foil.
  • Bake both dishes for one hour, serve hot.

Nutrition Facts : Calories 687, Fat 47.7, SaturatedFat 12.2, Cholesterol 162.6, Sodium 571.7, Carbohydrate 23.6, Fiber 2.8, Sugar 3.6, Protein 41.9

GOLDEN ROAST CHICKEN WITH SWEETCORN, SAGE & GARLIC



Golden roast chicken with sweetcorn, sage & garlic image

Shake up Sunday lunch with a whole chicken oozing with sage & garlic butter, which bastes the corn cobs and onions as they roast

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 7

1 large free-range corn-fed chicken , about 2kg/4lb 8oz, taken out of the fridge 1hr before cooking
2 tbsp butter , softened
2 garlic cloves , crushed
handful small sage leaves
1 large onion , halved then thickly sliced
4 sweetcorn cobs, halved
salad and crusty bread, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.
  • Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.
  • Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.
  • Insert a skewer into the thickest part of the chicken thigh. When it's cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.

Nutrition Facts : Calories 443 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.4 milligram of sodium

COLOMBIAN CHICKEN, CORN, AND POTATO STEW



Colombian Chicken, Corn, and Potato Stew image

Categories     Soup/Stew     Chicken     Potato     Poultry     Stew     Avocado     Corn     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lb russet (baking) potatoes
6 cups chicken broth
1 cup water
2 lb yellow-fleshed potatoes such as Yukon Gold, peeled, cut into 1/2-inch cubes, and covered with water in a bowl
3 ears corn, cut crosswise into 1-inch pieces
Accompaniments:
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 California avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

  • Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes. Transfer chicken as browned to a plate.
  • Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes. Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes. Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
  • Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes. Add corn and simmer, covered, until tender, 5 to 10 minutes more. While corn is cooking, remove skin and bones from chicken and coarsely shred meat. Add meat to pot and heat through.
  • Serve stew with accompaniments in separate bowls.

HOME-STYLE CHICKEN AND CORN



Home-Style Chicken and Corn image

Dinner's in the Dutch oven, and it's full of favorites like chicken legs, corn and potatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon butter or margarine
8 chicken legs (about 2 lb)
1 large onion, sliced
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/3 cup water
8 half-ears frozen corn-on-the-cob (from 12-count package)
1 bag (20 oz) refrigerated cooked new potato wedges
Chopped fresh parsley, if desired

Steps:

  • In 4-quart nonstick Dutch oven, melt butter over high heat. Cook chicken, onion, 1/2 teaspoon of the seasoned salt and the pepper in butter 10 to 15 minutes, turning chicken occasionally, until chicken is light golden brown. Stir onions to side of Dutch oven if they start to burn.
  • Reduce heat to medium-high. Add water, corn and potatoes to Dutch oven; sprinkle remaining 1/2 teaspoon seasoned salt evenly over top. Cover; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F).
  • Remove chicken and corn to serving platter, using tongs. Gently stir potatoes with onions and pan juices; spoon onto serving platter. Sprinkle with parsley.

Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 110 mg, Fat 1, Fiber 9 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 9 g, TransFat 0 g

GRIDDLED CHICKEN & CORN ON THE COB SALAD



Griddled chicken & corn on the cob salad image

Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 8

4 small skinless chicken breasts
2 garlic cloves, crushed
1tbsp paprika
juice 1 lemon
2tbsp olive oil
2 corn cobs
4 Little Gem lettuces, quartered lengthways
½ cucumber, diced

Steps:

  • Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
  • Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
  • Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.

Nutrition Facts : Calories 236 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • To achieve the best flavor, use fresh, high-quality ingredients.
  • Don't be afraid to experiment with different spices and herbs to create your own unique flavor profile.
  • Be sure to cook the chicken and corn on the cob thoroughly to ensure they are safe to eat.
  • Serve the chicken and corn on the cob immediately after cooking for the best flavor and texture.
  • If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent them from burning.
  • For a healthier option, you can grill or bake the chicken and corn on the cob instead of frying them.

Conclusion:

The recipes in this article offer a delicious and easy way to enjoy chicken and corn on the cob. Whether you are looking for a quick and easy weeknight meal or a fun and festive dish for a party, these recipes have you covered. With a few simple ingredients and a little bit of time, you can create a meal that the whole family will love. So fire up your grill or preheat your oven and get ready to enjoy some delicious chicken and corn on the cob!

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