Smoky Chicken Corn Cakes

Bursting with bold flavors and hearty textures, these Smoky Chicken Corn Cakes are a savory twist on classic fritters, perfect for any meal of the day. Made with tender, shredded chicken, sweet corn kernels, and a hint of smoked paprika, these golden cakes offer a delightful balance of smoky and savory notes. A mix of all-purpose flour and cornmeal ensures a perfectly crispy exterior, while melty cheddar cheese and scallions add a satisfying richness to every bite. They come together quickly in just 35 minutes, making them an ideal weeknight dinner or brunch option. Serve these flavorful corn cakes warm, topped with a dollop of tangy sour cream and a sprinkle of fresh cilantro for a vibrant finish. Whether as a standalone dish or paired with a crisp salad, these smoky chicken corn cakes are a guaranteed crowd-pleaser!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Cooked, shredded chicken
• 1 cup Corn kernels (fresh, canned, or frozen)
• 0.75 cup All-purpose flour
• 0.5 cup Cornmeal
• 1 teaspoon Baking powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 large Eggs
• 0.5 cup Whole milk
• 1 cup Shredded cheddar cheese
• 2 tablespoons Scallions (thinly sliced)
• 2 tablespoons Vegetable oil
• 0 Sour cream (for serving, optional)
• 0 Chopped fresh cilantro (optional garnish)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, smoked paprika, salt, and black pepper. Whisk well to combine.

Step 2

In a separate medium-sized bowl, beat the eggs and mix in the milk.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to over-mix.

Step 4

Fold in the corn kernels, shredded chicken, cheddar cheese, and scallions until evenly distributed in the batter.

Step 5

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat.

Step 6

Scoop about 1/4 cup of the batter for each corn cake onto the skillet, leaving space between the cakes. Flatten slightly with the back of a spoon for even cooking.

Step 7

Cook for 3-4 minutes per side or until the edges are golden brown and the center is cooked through. Adjust the heat as needed to prevent burning.

Step 8

Transfer cooked corn cakes to a plate lined with paper towels and cover loosely with foil to keep warm. Add the remaining tablespoon of vegetable oil as needed and cook the remaining batter.

Step 9

Serve the smoky chicken corn cakes warm with a dollop of sour cream on top and a sprinkle of fresh cilantro, if desired.

Nutrition Facts

Serving size	(1060.4g)

Amount per serving	% Daily Value*
Calories	2245.9

Total Fat 97.3g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 16.9g
Cholesterol 735.2mg	0%
Sodium 2781.6mg	0%
Total Carbohydrate 202.2g	0%
Dietary Fiber 16.5g	0%
Total Sugars 21.1g
Protein 146.9g	0%

Vitamin D 135.7IU	0%
Calcium 1127.2mg	0%
Iron 13.6mg	0%
Potassium 1892.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 25.9%

Carbs: 35.6%