This is normally a time of year when parents are getting kids back to school, and dinner has to get to the table quickly and efficiently. This is definitely a strange year, but the idea of a quick and easy dinner is still very appealing to most people. And this one is a fantastic recipe to use up leftover corn. Ontario corn harvested in August and September is some of the sweetest in the world, and if you’re like me you eat it two or three times per week. Inevitably I’m left with a few ears in my fridge. This recipe takes care of those lickity-split!
6 chicken legs, whole
2 tbsp all purpose seasoning (you can use any brand you prefer; I’m partial to the Butcher’s Seasoning from Cured Smokehouse in Prince Edward County)
2 tbsp olive oil
3 ears corn, shucked and boiled to cook through, then chilled
1 tbsp butter
1 tsp smoked paprika
To taste salt and pepper
1 tbsp chives
- Preheat your oven to 450°F.
- In a work bowl, season the chicken legs with the all-purpose seasoning and rub in the olive oil. Lay the chicken legs on a parchment paper-lined baking tray, skin side up, and roast in the oven for 30 minutes, or until the skin is golden brown and an internal thermometer plunged into the meatiest part of the leg reads 165°F.
- Meanwhile, make the corn. Use a knife to carefully cut swaths of the kernels of cooked and chilled corn away from the cob. In a large sauté pan over medium heat, melt the butter. Add the corn and stir well to break up the kernels. Season with the smoked paprika and salt and pepper, stirring well so the paprika emulsifies with the butter. Warm the corn through, then mix in the chives.
- Remove the chicken from the oven and serve immediately with the corn.