Straightforward recipes are always a win, but these kernels are worth the extra time
The beginning of corn season requires speed and simplicity. You want the fastest, easiest way to get that pile of evanescently sweet, nubby cobs on the table, ready for butter-slathering and gleeful chomping. A dip in boiling water, a quick sear on the grill or even a zap in the microwave all make the most of those fleeting first ears without much fuss.
I toss the pickled jalapeños with the corn kernels, then scatter the mixture around the thighs so that the corn caramelizes as it roasts, the jalapeños mellow and the fat from the chicken brings it all together. Marinated chicken thighs roast on a sheet pan, then are joined by corn and pickled jalapeños to cook some more, finished by a few minutes under the broiler.The spicy, salty jalapeño brine balances sweet corn kernels, which roast on a sheet pan alongside chicken thighs in this simple, summery weeknight meal. The chicken, marinated with basil, garlic and a little mayonnaise, stays juicy even after a brief stint under the broiler.