Southern Cream Corn Recipe Recipe For Chicken

CREAMY CORN SKILLET CHICKEN

Steps:

• Whisk together the soy sauce, balsamic, sugar, crushed garlic and juice of 2 lemons in a bowl until the sugar is dissolved. Add the chicken and marinade to a resealable plastic bag and marinate in the fridge for 3 hours.
• Take the chicken out of the marinade and dry off. Sprinkle with salt and pepper.
• Preheat a grill to high heat. Place a large cast-iron skillet on one side of the grill. Place a smoker box or foil pan with wood chips on the grill.
• Once the smoker has begun to produce smoke, liberally oil the grill grates and place the chicken on the grates. (We are just looking for a quick hard sear on both sides to get that char flavor. The goal is to finish cooking in the creamy, smoky corn.)
• Add the butter to the skillet along with the Fresnos, poblanos, onions and remaining 3 whole cloves garlic. Saute until the onions are translucent and chiles are tender, about 10 minutes. Deglaze with the sherry and add the fresh corn, squash, zucchini, cream, 1/2 cup Parmesan and half of the stock. Season to taste.
• Add the chicken to the skillet and lower the grill to medium. Close the lid and smoke the skillet over medium heat, playing with the position of the skillet to ensure you get the liquid to simmer ever so slightly, until the chicken hits 160 to 165 degrees F, 10 to 15 minutes. Take the skillet off the grill and pour in a little chicken stock if the sauce is very thick. Add the remaining lemon juice on top and garnish with the cilantro, remaining 2 tablespoons Parmesan and crushed corn nuts.

CHICKEN THIGHS WITH CREAMED CORN

Steps:

• Preheat oven to 350 degrees F.
• Browning the Chicken Thighs. Season chicken thighs with salt and pepper. Heat the olive oil in a large cast iron pan (or oven proof skillet), over medium-high heat, until shimmering. Place the chicken thighs, skin side down, and brown for 2-3 minutes per side, until golden brown. Remove from heat and reserve.
• Prepare the milk. While the chicken thighs are browning, combine the milk, chicken bouillon and one can of corn (drained) in the jar of a blender. Blend until smooth. Reserve.
• Making the Creamed Corn. After you've removed the chicken thighs, lower the heat to medium and remove all but 1 tablespoon of the chicken fat. Add the butter and sauté the onion and garlic until fragrant and softened. Then, add the flour and stir, letting it cook slightly to get rid of that raw flour taste.
• Slowly pour the reserved milk corn mixture into the pan, stirring constantly, until thickened. Add the heavy cream, remaining corn, a pinch of salt and pepper, and parmesan cheese, mixing well. Taste for seasoning and adjust salt and pepper, if necessary. Remove from heat.
• Finishing in the oven. Return the chicken thighs to the pan, nesting them in the creamed corn. Transfer the pan to the preheated oven and bake for 25-30 minutes or until the creamed corn is hot and bubbly and the chicken is crispy and cooked through. You can pop the pan under the broiler for the chicken to get extra crispy, if you wish.
• Garnish with the chopped parsley and serve immediately!

SOUTHERN CREAMED CORN

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

SKILLET CHICKEN WITH CREAMED CORN

Steps:

• Combine flour, salt, pepper and paprika in a shallow dish.
• Coat chicken on both sides with the flour mixture.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it's cooked through, 7-10 minutes more.
• Remove the chicken to a plate and cover to keep warm.
• Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
• Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.