A sheet-pan chicken for corn season

By Melissa Clark, The New York Times

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.

But, as the season advances, the desire to mix it up inevitably sets in. Now is the time for recipes that require a bit more time and work, yet are absolutely worth the delayed gratification.

My basil chicken with corn and jalapeños, a sheet-pan meal that brings out the more complex side of summer corn, is made for this moment. Preparing it isn’t hard, but you will need a half-hour at the very least to marinate the chicken in mayonnaise, basil, garlic and a few tablespoons of brine from a jar of pickled jalapeños.

While you’re off doing somethi...