I saw this delicious recipe in the NYTimes Cooking Section by Melissa Clark and since I almost always consider her recipes to be winners I tried it. This is what I did and please feel free to check out the original recipe .

It’s slightly spicy and the corn gets a little roasted in the sheet pan alongside the chicken thighs and it’s simple and very tasty.

Very delicious and I served hot out of the oven but it was pretty delicious as a cold leftover the next day served on a bed of lettuce with some avocado .

This is what I did. Enjoy! http://www.nytimescooking.com

Ingredients:

2 lbs. boneless, skinless, chicken thighs

1 3/4 teaspoons kosher salt

2 Tablespoons Mayonnaise

1/4 cup finely chopped basil plus more for garnish if you like

2 garlic cloves, minced

1/3 cup chopped pickled jalapeños, plus brine from the jar

4 cups fresh or frozen corn (app. 4 ears of corn if you’re buying fresh corn) I used frozen

3 Tablespoons Olive Oil, plus a little more for drizzling

4 scallions, thinly sliced

1 lime halved

Directions:

Pat dry the chicken thighs, season the chicken thighs all over with salt. In a large bowl, combine the mayonnaise, basil, garlic and 2 Tablespoons of jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for at least an hour and up to 8 hours overnight.

Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon kosher salt and half of the scallions. (save remaining scallions for serving)

Arrange the chicken on a sprayed baking sheet, spacing it out, roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken with a little oil. Continue to roast until the chicken is cooked through, 10-15 minutes longer, and give the corn a little stir once while roasting somewhere in the middle.

Turn the broiler on high and broil the chicken and corn until golden brown in spots, about 2-4 minutes and watch carefully so it doesn’t burn, though a little blistering is nice on both corn and chicken.

garnish chicken with basil, remaining scallions and you can squeeze some fresh lime juice over this. Serve hot or at room temperature.

This would be a perfect summer dish served at room temperature outside for lunch or dinner.