Sticky Honey Paprika Chicken with Creamy Corn Salad

Summer is so tantalisingly close I’m starting to crave light Summer dishes like this. This really couldn’t be simpler. The oven does the heavy lifting while you whip up the corn salad. It’s all so full of flavour and perfectly balanced between sweet and sticky, with a little smokiness and a little gentle heat from the jalapeño. The chicken is hot from the oven, the corn salad is cool and creamy. Really so good. This recipe is delicious with fresh corn on the cobs but a.) they are harder to find and b.) in all honesty I personally don’t normally have the energy to wrestle with a corn on the cob on a busy weeknight. Tinned corn more than does the job. I love to drain it and then pat it dry before frying in a little butter and olive oil for 5 minutes to warm through and encourage it to get a little colour. It tastes so good! If that feels like a step too far for the day you’ve had, you can just drain it and add it straight to the salad - it’s still excellent. I also love this corn salad tossed with pasta - a small shape to mimic the size of the corn and it makes the most wonderful pasta salad. That still works with the sticky chicken we use here or you can serve that as a main on another day. At this time of the year I love the lightness of using the corn salad as the main accompaniment - but if you need something more, it’s great served with rice or some garlic bread. Serve the sticky chicken thighs hot, alongside a generous heap of the creamy corn salad, with the remaining feta scattered over the top.

Margie