Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2 : 1/8 tsp mild, 1/4tsp medium, 1/2 tsp spicy and 1tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange potatoes in a single layer. Roast in the middle of the oven until golden-brown, 25-28 min.

Meanwhile, whisk together mayo, Dijon, 1 tsp horseradish, 1/4 tsp sugar (dbl both for 4 ppl) and 1/4 tsp cracked black pepper in a medium bowl. (NOTE: Reference heat guide.) Set aside. Roughly chop parsley.

Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown and cooked through, 6-7 min per side.**

When chicken is cooked through, remove the pan from heat, then transfer pork to a plate. Brush half the white BBQ sauce over top. Cover to keep warm. Carefully wipe the pan clean.

Drain and rinse corn, then pat dry with paper towels. Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec. Add garlic puree and half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn is warmed through, 2-3 min. Season with salt and pepper. Stir in half the parsley.

Slice chicken. Divide chicken, buttery corn and potatoes between plates. Spoon any pork juices from the plate and remaining white BBQ sauce over pork. Sprinkle remaining parsley over top.