Instead of grilling the corn cobs separately, cut the corn off the cob and fry in 1 teaspoon of olive oil in a skillet pan until charred. Then continue to cook as instructed
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 459 |
| Fat | 29g |
| Saturates | 9g |
| Protein | 21.2g |
| Carbs | 34.9g |
| Sugars | 0.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a skillet to a medium-high heat.
In a small bowl, combine the smoked paprika, cumin, salt and black pepper to create a spice rub for the chicken thighs.
Pat the chicken thighs dry with paper towels. Drizzle the olive oil over the chicken thighs, then sprinkle the spice rub evenly on both sides, pressing it into the chicken.
Place the chicken thighs on the hot skillet, skin-side down. Cook for approx. 8-10 minutes, then flip over and continue cooking for a further 8-10 minutes, or until the internal temperature reaches 74°C.
Meanwhile, prepare the charred cream corn. Brush the corn with melted butter and season with salt and pepper. Place the corn on the grill or smoker, turning occasionally, until it becomes charred and slightly tender, approx. 10 minutes. Remove from the heat and allow it to cool slightly.
Slice the kernels off the cob and transfer them to a skillet placed over a medium heat. Add the pouring cream and cook, stirring occasionally, until the cream has thickened and coats the kernels, approx. 5 minutes.
Once the chicken thighs are done, remove them from the skillet and allow them to rest for a few minutes.
Serve the smoked paprika chicken thighs with a generous scoop of charred cream corn. Scatter over chopped fresh coriander, if desired, and serve.
