Smoky Chicken Corn Cakes Recipes

CORN CAKES WITH SMOKED CORN

Steps:

• Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
• In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
• In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
• Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
• To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.

SMOKY CHICKEN CORN CAKES

Steps:

• Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
• In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
• Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
• Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

SMOKY CHICKEN AND CORN WITH HONEY BUTTER

Steps:

• Preheat a grill to medium high. Mix the butter, honey, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Tear off 4 large sheets of heavy-duty foil. Divide the corn evenly among the sheets, placing it off to one side. Top with the mushrooms, scallions and thyme. Season the chicken with salt and the paprika and place on top of the vegetables. Place a heaping tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate.
• Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest, 3 minutes. Carefully open the packets and top with the remaining honey butter.

SMOKED CORN CAKES WITH DIABLO SAUCE

Steps:

• To make sauce, heat oil in a heavy bottomed skillet until lightly smoking. Saute shallots and garlic until light brown. Add chilies, cumin, ginger, and red peppers. Stir about 30 seconds. Add mango and chicken stock. Simmer about 20 minutes. Puree and season with salt and lime juice. Sauce may be used hot or cold.
• For pancakes, shuck corn, remove silk, and cut kernels from cob. Place in smoker for 8 minutes. In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers. In another bowl, mix cornmeal, flour, baking powder, and salt. Combine egg, milk, and bacon grease. Add vegetables to dry ingredients, then stir in egg mixture. Adjust seasoning with lemon juice. Fold to mix and let rest for 20 minutes. Adjust seasonings, if necessary.
• Place a large skillet over medium heat. Add just enough oil to coat bottom of skillet. When skillet is hot, pour corn batter, about 1/8 cup per corn cake. Cook on 1 side for about 1 1/2 minutes or until brown. Turn and cook until middles of cakes no longer appear wet. Remove cakes to warm platter and repeat to make 8 cakes. Place 2 cakes, edges overlapping on the center of each 4 warm plates. Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately.

SMOKY CHICKEN WITH WARM CORN & POTATO SALAD

Steps:

• Bring to the boil a saucepan of water big enough to hold all the potatoes and corn. Cook the potatoes for 12 mins, adding the corn after 6 mins, until both are tender. Drain well.
• Meanwhile, mix the sliced red onion with the lime juice and half the oil in a large salad bowl. Mix the remaining oil with the garlic, paprika and some seasoning in a shallow bowl, then toss in the chicken until thoroughly coated.
• Heat a griddle pan, then griddle the chicken for 3 mins on each side until cooked through. Tip the potatoes into the bowl with the onions. Stand a corn cob on one end on a chopping board, then slice down the length, cutting off the kernels in strips. Mix into the potato salad with the coriander and seasoning, then serve alongside the smoky griddled chicken, with lime wedges, if using.

SMOKY ROASTED CHICKEN AND CORN CHOWDER

Steps:

• Cook chopped bacon in a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, red pepper, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
• Add thyme and flour. Mix well. Stir in broth and evaporated milk. Bring mixture to a gentle boil and stir continuously until soup thickens slightly.
• Reduce heat to medium-low. Stir in remaining ingredients. Cover and let simmer for 10 minutes, stirring occasionally. Serve hot.

SMOKY CORN MUFFINS

Steps:

• In bowl, beat egg. Add salsa, milk and liquid smoke; mix well. stir in cornbread mix just until moistened. Fold in corn and cheese. Fill greased muffin cups three-fourths full. Bake at 400° for 20-23 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.