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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