Grilled Chicken With Fresh Corn Cakes Recipe

Name: Grilled Chicken With Fresh Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 to 400u00b0 (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.
6
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.

1753

kcal

Calories

132

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lemons, 2 garlic cloves, pressed, 1/3 cup olive oil, 1 teaspoon Dijon mustard, and more.

Yes, Grilled Chicken With Fresh Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Chicken With Fresh Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions