Currently viewing the tag: "Corn"
Grilled Chicken with Fresh Corn Cakes

Grilled Chicken with Fresh Corn Cakes

Start with a package of cornbread mix and fresh corn kernels to make these homestyle corn cakes Top with grilled chicken, bacon and chopped arugula for a colorful one-dish dinner.

Yield: Makes 4 servings

Total: 56 Minutes



•  3 lemons

•  2 garlic cloves, pressed

•  1/3 cup olive oil

•  1 teaspoon Dijon mustard

•  1/4 teaspoon pepper

•  1 1/2 teaspoons salt, divided

•  3 skinned and boned chicken breasts

•  3 ears fresh corn, husks removed

•  1 tablespoon olive oil

•  1 (6-oz.) package buttermilk cornbread mix

•  1/4 cup chopped fresh basil

•  8 cooked thick hickory-smoked bacon slices

•  2 cups loosely packed arugula



1.  Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.

2.  Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.

3.  Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.

4.  Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.

5.  Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.


Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.


Southern Living

JULY 2011


Source: MyRecipes



Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Grilled Chicken Thighs with Pineapple, Corn, and Bell Pepper Relish

Yield: 4 servings (serving size: 2 thighs and 3/4 cup relish)

Total: 20 Minutes



•  Cooking spray

•  1 teaspoon garlic powder

•  1 teaspoon ground cumin

•  3/4 teaspoon salt, divided

•  1/4 teaspoon freshly ground black pepper

•  8 skinless, boneless chicken thighs (about 1 1/4 pounds)

•  2 cups cubed fresh pineapple (about 1/2 pineapple)

•  1/2 cup fresh corn kernels (about 1 ear)

•  1/3 cup finely chopped red bell pepper

•  1/4 cup thinly sliced fresh basil

•  3 tablespoons finely chopped red onion

•  1 tablespoon cider vinegar

•  1 teaspoon sugar



1.  Heat a grill pan over medium-high heat; lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl; sprinkle over chicken. Add chicken to pan; cook 10 minutes on each side or until done.

2.  Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve relish over chicken.


David Bonom, Cooking Light



Source: MyRecipes



Barbecued Lime Shrimp and Corn


With virtually no cleanup, cooking a meal in foil over the fire is simple. Buy premade foil oven bags, or fashion your own from heavy-duty aluminum foil. Then toss the bag directly on the coals. If you skip the couscous, soak up the juices with French bread.

Yield: 4 servings (serving size: 5 ounces shrimp, 2 pieces corn, and 1 cup couscous)



•  1/3 cup fresh lime juice

•  1/4 cup fresh orange juice

•  2 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  2 garlic cloves, minced

•  2 teaspoons grated peeled fresh ginger

•  2 tablespoons sugar

•  1 teaspoon ground coriander seeds

•  1/4 teaspoon black pepper

•  2 ears corn, each cut crosswise into 4 pieces

•  1 1/2 pounds large shrimp, peeled and deveined

•  4 cups cooked couscous



1.  At home, combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Place the shrimp in cooler.

2.  At campsite, place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes. Serve over couscous.


Corinne Humphrey, Cooking Light



Source: Cooking Light




When our son was young, corn was the only vegetable he’d eat. My husband and I soon got bored with the simple salt and butter topping, so I stirred in some lemon juice and chives.—Sue Kirsch, Eden Pairie, Minnesota


Prep: 10 min. + soaking

Grill: 25 min

Yield: 6 Servings



• 6 medium ears sweet corn in husks

• 1/2 cup butter, melted

• 2 tablespoons minced chives

• 1 tablespoon Imperial Sugar® / Dixie Crystals® Granulated Sugar

• 1-1/2 teaspoons lemon juice

• Salt and pepper



1.  Soak corn in cold water for 1 hour. In a small bowl, combine the butter, chives, sugar, lemon juice, salt and pepper. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Brush with butter mixture. Rewrap corn in husks and secure with kitchen string.

2.  Grill corn, uncovered, over medium heat for 25-30 minutes, turning occasionally. Yield: 6 servings.


Source: Taste Of Home