Smoky Chicken Corn Cakes Recipe

Smoky Chicken Corn Cakes are a delicious and flavorful dish that combines the sweetness of corn with the smoky taste of chicken. These crispy cakes are made with a mixture of shredded chicken, corn kernels, and a blend of spices. They are then pan-fried until golden brown and served with a tangy and creamy dipping sauce. These corn cakes make for a perfect appetizer or a light meal option.

4.6
22 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Smoky Chicken Corn Cakes
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ingredients serve

Ingredients for Smoky Chicken Corn Cakes Recipe

  • 1/2 cup Shredded Chicken
  • 1/4 cup Corn Kernels
  • 0.06 cup Diced Onions
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 teaspoon Smoked Paprika
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 Eggs, Beaten
  • 0.06 cup All Purpose Flour
  • 1/2 tablespoon Oil, For Frying
  • as per your need Tangy Dipping Sauce, For Serving

Directions: 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.
Nutrition
value
181
calories per serving
8 g Fat11 g Protein14 g Carbs10 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    11g
  • Carbs
    14g
  • Fiber
    10g

MacroNutrients

  • Carbs
    14g
  • Protein
    11g
  • Fiber
    10g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    127mg
  • Iron
    4mg
  • Vitamin A
    2080mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    116mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    68mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    81mg
  • Manganese
    < 1mg
  • Phosphorus
    149mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp