Using a homemade smoker box, Jeff transforms his favorite summer produce into a creamy and hearty meal inspired by elote!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3BWmER1Subscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Creamy Corn Skillet ChickenRECIPE COURTESY OF JEFF MAUROLevel: IntermediateTotal: 4 hr 5 min (includes marinating time)Active: 45 minYield: 4 servingsIngredients3 tablespoons soy sauce3 tablespoons balsamic vinegar 2 tablespoons light brown sugar 4 cloves garlic, crushed, plus 3 whole cloves garlicJuice from 3 lemons4 boneless chicken breasts Kosher salt and freshly ground black pepper Oil, for oiling grill grates2 tablespoons unsalted butter 2 Fresno chiles, seeded and cut into 1/4-inch strips 2 poblano chiles, seeded and small diced 1 small Maui or other sweet onion, minced 1/2 cup sherry wine 4 ears fresh sweet corn, shucked and kernels cut off cobs 1 medium yellow squash, sliced into 3/4-inch half-moons1 medium zucchini, sliced into 3/4-inch half-moons1 cup heavy cream 1/2 cup plus 2 tablespoons grated Parmesan1/2 cup chicken stock, plus more for thinning sauce if needed 1/4 cup fresh cilantro leaves1/2 cup corn nuts, crushed in a plastic bag until sandy DirectionsSpecial equipment: a smoker box or small foil pan; 1 cup hickory or apple wood chipsWhisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #FoodNetwork #CreamyCornSkilletChickenJeff Mauro's Creamy Corn Skillet Chicken | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=TQ_YKO-riQs
