Smoky Chicken Corn Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded chicken, corn kernels, diced onions, minced garlic, smoked paprika, cumin, salt, and pepper.
• STEP 2.Add beaten eggs and flour to the mixture and stir until well combined.
• STEP 3.Heat oil in a skillet over medium heat. Scoop spoonfuls of the mixture onto the skillet and flatten them into cakes.
• STEP 4.Cook the corn cakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
• STEP 5.Remove the corn cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
• STEP 6.Serve the smoky chicken corn cakes warm with a side of tangy dipping sauce.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to squeeze out any excess moisture from the corn kernels before adding them to the mixture. This will prevent the corn cakes from becoming soggy.
• You can customize the spice level of the corn cakes by adjusting the amount of smoked paprika and cumin.
• For a healthier option, you can bake the corn cakes in the oven instead of pan-frying them. Simply place them on a baking sheet lined with parchment paper and bake at 400°F for about 15-20 minutes, or until they are crispy and golden brown.

Storage and Serving

• Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the corn cakes, place them in a preheated oven at 350°F for about 10 minutes, or until they are heated through.
• Serve the smoky chicken corn cakes as an appetizer at parties or as a light meal with a side salad or coleslaw.