Smoky Chicken Corn Cakes Recipes

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.

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.

Steps:

• Melt butter; stir in flour and garlic powder.
• Add milk; cook & stir over medium heat.
• Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
• Bake in 2 qt casserole for 45 minutes at 350.

Steps:

• Combine corn, onion, milk, with the beaten egg in a bowl.
• Combine flour, baking powder and salt in a separate bowl.
• Add corn mixture and mix just enough to moisten.
• Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

Steps:

• Shred the chicken. In a medium bowl, combine chicken, chipotles, lime juice, 1/4 tsp of the salt, 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, 2-3 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.