I love watching cooking shows & especially love America's Test Kitchen & Cooks Country. This recipe is from the Cooks Country's website, which I printed off 3 years ago. It makes a really good, quick, fresh tasting summer meal with corn, basil & tomatoes. Please try it!
2 T. lemon juice
2 cloves garlic, minced
3 T. chopped fresh basil
1 T. Dijon mustard
1 T. honey
4 skinless, boneless chicken breasts, about 1/2" thick
1 ripe beef steak tomato
Wrap corn in microwave-safe plastic wrap (I actually use a microwave bag) & microwave on high , about 3 minutes, turning corn over halfway through cooking. Remove plastic wrap & brush corn with 2 t. olive oil & season with salt & pepper.
Whisk lemon juice, garlic, basil & remaining 1/4 cup olive oil in small bowl & season with salt & pepper. Transfer 2 T. of dressing to medium bowl & whisk in the mustard & honey.
Pat chicken dry, season with salt & pepper & toss in the honey-mustard dressing to coat.
Grill corn & chicken over hot fire. Grill chicken about 3 minutes per side. Transfer to platter & cover with foil. Grill corn until charred, about 5-6 minutes. Remove from grill, cool slightly & cut kernels from the cob.
Combine corn, tomato & remaining dressing (without honey & mustard) in medium bowl & season with salt & pepper.
Serve corn salad with chicken.