What else to do with corn on the cob and organic chicken thighs...?
I browned 4 chicken thighs (with skins still on) in a little butter and olive oil, then added a couple of cloves of garlic and half an onion (halved with the skin still on). Lots of salt and pepper, then a litre of chicken stock is pored in... I also added a couple of dried birds-eye chillies for fun.
Once the stock was in I added the two ears of corn, halved, and let them boil in the soup. Once tender (about 8 mins) I withdrew them, ran them under cold water and "de-kerneled" them by slicing lengthways in about 4-5 strokes. I then took the chicken out and de-skinned and de-boned it, and shredded it. Whilst corn and chicken-less I cooked the rice noodles in the soup.
I strained the soup to extract the noodles and onion chunks (and removed the skins at this point [they add colour to the soup]). I put the noodles in a bowl and replaced the soup, chicken and corn into the pan to warm through again. Then served. Then said "yummy!".