Smoky Chicken and Corn with Honey Butter

I do love to grill year-round.  This is a recipe that is super delicious and easy to prepare on the grill.  It's a favorite in our family each summer.  

1 stick butter, at room temperature
2 Tbsp honey
Kosher salt and freshly ground pepper
2 ears of corn, shucked and cut int 1" pieces

8 oz shitake mushrooms, stemmed and thinly sliced

1 bunch scallions, trimmed and cut into 2" sections

4 sprigs fresh thyme

4 skinless, boneless chicken breasts (6-8 oz each)

1/2 tsp sweet smoked paprika

Preheat your grill to medium high.  Mix the butter, honey, 1/2 tsp salt and a few grinds of pepper in a small bowl.  

Tear off 4 large sheets of heavy-duty foil.  Divide the corn evenly among the sheets, placing it off to one side.  Top with the mushrooms, scallions and thyme.  Season the chicken with salt and the paprika and place on top of the vegetables.  Place a heaping Tbsp of the honey butter on top.  Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for het to circulate.  

Grill the foil packets for 8 minutes.  Flip the packets, gently press and cook 6 more minutes.  Flip back onto a platter to rest, 3 minutes.  Carefully open the packets and top with the remaining honey butter.