Grilled Chicken and Corn Fritters

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons cornstarch, for dusting
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 2 cups frozen corn kernels, thawed
• 1 cup shredded Monterey Jack cheese
• 2 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil
• 4 scallions, thinly sliced

Method

1. 1In a large bowl, whisk together flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. In a separate bowl, whisk together buttermilk, melted butter, and egg.
2. 2Add the wet ingredients to the dry ingredients and stir until just combined. Fold in corn kernels, cheese, and 1/4 cup chopped scallions.
3. 3Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Using a 1/4 cup measuring cup, scoop batter into the skillet and flatten slightly.
4. 4Cook fritters for 3-4 minutes or until the edges are set and the surface is dry.
5. 5Flip fritters and cook for another 2-3 minutes or until deeply golden and fragrant.
6. 6Grill chicken breasts over medium-high heat for 5-6 minutes per side or until they reach 165°F (74°C) and the juices run clear.
7. 7Cut chicken breasts into bite-sized pieces and toss with remaining 1/4 cup chopped scallions.
8. 8Serve fritters hot with grilled chicken and additional scallions on top.

Nutrition per serving