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.
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
How to Make It
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.
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.
Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
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.
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.
This was really good, though next time I'm definitely reducing the amount of salt and olive oil in the lemon marinade. I too crumbled the bacon in the batter and added some low fat cheddar cheese to it. I wound up using a box of Jiffy corn bread and added buttermilk and egg and some drippings from the bacon. Very good, my family loved it!
I made this for a birthday dinner... rave reviews from my critics! The chicken was delicious( followed the recipe). For the corn cakes, I used Jiffy cornbread mix, added the grilled corn,chopped bacon and I sautéed some red onion in the bacon drippings(I know unhealthy but good). The corn cakes were a HUGE success! I was thinking of adding some crème fraiche next time, just for some added flavor.This is a delicious combination of summer favors.
I thought this dish was amazing. I used the suggestions from others and added the bacon into the corn cakes as well as sharp chedder cheese. Delicious! I love the lemon marinade and will make this again!
The lemon marinade was outstanding. The grilled chicken rates a 5, the arugula with the lemon dressing rates a 5, but the corn cakes rate a 3. Next time I'm chopping the bacon and adding it to the corn cakes with a cup of shredded sharp cheddar and a bit of onion.
I'm not going to layer the 3 like the recipe says. It's too difficult to eat. I'll serve it as 3 separate items.
I liked the corn cakes, but I did not love them. My kids would not eat them at all... even my daughter who loves corn. I think they could be better, maybe put the bacon inside the cakes, and maybe a small amount of cheese so they don't dry out. I may attempt again b/c I have another pouch of corn bread mix, but this will not stay in my recipe box as a regular.
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