2 boneless, skinless chicken breast halves (about 1 pound)
3 ears of corn, husks removed
Salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil
½ cup Cabot Light Sour Cream
¼ cup mayonnaise
¼ cup orange juice
12 ounces penne pasta, cooked
2½ ounces Cabot Hot Habanero Cheddar, grated (just over ½ cup)
2½ ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (just over ½ cup)
½ cup Vidalia onion, finely chopped
2 scallions, thinly sliced
Prep: 50 mins | Cook: 15 mins | Total: 1 hr 5 mins
PREHEAT grill to medium-high.
BRUSH chicken breasts and corn lightly all over with the oil and sprinkle with salt and pepper. Place the chicken and the corn onto the grill.
COOK chicken breasts and corn, turning regularly, until chicken is browned on both sides and cooked through to center, and the corn is lightly charred in some spots, but still crisp (about 15 minutes total).
COOL chicken and corn for about 10 minutes.
SLICE chicken breasts into bite sized pieces. Stand each ear of corn on one end and slice off the kernels.
WHISK together, in the bottom of a large bowl, sour cream, mayonnaise, and orange juice until smooth and creamy.
ADD pasta, cheeses, onion, scallions, chicken and corn; stir together gently until the dressing coats everything, seasoning with additional salt and pepper as needed.
SERVE immediately and enjoy.
Recipe courtesy of chef Jon Ashton.