Ingredients
4 boneless skinless chicken breasts
2 c. grape tomatoes, halved
2 ears corn, shucked
2 cloves garlic, thinly sliced
1/4 c. extra-virgin olive oil, divided
2 tbsp. butter
kosher salt
Freshly ground black pepper
Fresh basil, for garnish

Instructions
Heat grill to high. Cut 4 sheets of foil about 12″ long.
Top each piece of foil with a chicken breast, tomatoes, corn, and garlic. Drizzle each with 1 tablespoon olive oil and top each with a pat of butter. Season with salt and pepper.
Fold foil packets crosswise over chicken and vegetable mixture to completely cover the food. Roll top and bottom edges to seal closed.
Grill until internal temperature of chicken reads 170ºF on an instant-read thermometer and vegetables tender.
Garnish with basil and serve.