Grilled Chicken with Fresh Corn Cakes
Inspired by: Southern Living
Makes 4 servings
Preheat your grill to 350-400*
In a small bowl grate zest from 3 lemons (1 tablespoon total). Squeeze juice from lemons until you have 1/4 cup. Whisk together lemon zest, 2 garlic cloves, 1/3 cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon pepper, and 1 teaspoon salt. Reserve 1/4 cup of your mixture.
Pour mixture into a large zip top bag and add 3 chicken breasts. Seal and chill for 15 minutes. Remove the chicken from the marinade, and discard marinade.
Brush 3 ears of corn with olive oil and sprinkle with salt.
Grill both the chicken and corn at the same time. About 20 minutes. Cover chicken, set aside. Cut off kernals off your ears of corn.
Stir together 1 6 ounce package of buttermilk cornbread mix, and 2/3 cups water in a small bowl until smooth. Stir in 1/4 cup fresh chopped basil and 1 cup grilled corn. Pour 1/4 cup batter for each corn cake onto a hot griddle. Cook about 3 minutes on each side.
Meanwhile cook 8 slices of bacon.
Toss 2 cups arugula with remaining lemon mixture.
Plate 2 corn cakes on each plate, top with the chicken and 2 bacon slices. Top with arugula mixture, bacon and sprinkle with any left over corn kernels.