Southern Grill Snack: Smoky Chicken Thighs with Sweet Corn Pudding

Allergens

Eggs, Dairy (Milk)

Ingredients

• 4 bone
• in, skin
• on chicken thighs
• Salt and black pepper, to taste
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 cups fresh corn kernels (from about 3 large ears of corn)
• 1/2 cup heavy cream
• 1/4 cup all
• purpose flour
• 3 large eggs
• 1/2 tsp salt, plus more to taste
• 1/2 tsp ground black pepper, plus more to taste
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter

Instructions

1. Season the chicken thighs with salt, black pepper, and smoked paprika. Set aside.
2. In a large skillet, heat olive oil over medium high heat. Add the seasoned chicken thighs and cook until browned on both sides, about 8 minutes per side. Remove from skillet and set aside.
3. In a blender or food processor, combine corn kernels, heavy cream, flour, eggs, salt, black pepper, and sugar. Blend until smooth.
4. Pour the corn mixture into a buttered baking dish and place it in the oven preheated to 350°F (175°C). Bake for 30 35 minutes, or until set and golden brown on top.
5. Place the skillet with the reserved chicken thighs back onto the stovetop over medium heat. Add butter and cook the chicken thighs until they reach an internal temperature of 165°F (74°C), about 10 minutes.

Chef’s Insight

The smoky flavors in this dish transport you to a bustling street food stand in the heart of the South.

Notes

For a true Southern experience, serve with hot sauce on the side.