Chicken, Corn, And Cheese: Perfect Combinations For Your Palate

Chicken and corn is a classic combination of sweet and savoury flavours. While this pairing is delicious on its own, adding cheese can take it to the next level. There are several types of cheese that can be used to elevate the flavours of chicken and corn, and the best one for you will depend on your personal preference and the specific dish you are preparing.

Korean Corn Cheese

Ingredients:

• Corn (fresh, canned, or frozen)
• Butter (unsalted)
• Mayonnaise (Kewpie is a popular choice)
• Mozzarella cheese (shredded)
• Sugar
• Green onions, thinly sliced
• Salt and pepper to taste

Instructions:

• If using fresh corn, remove the kernels and add them to a small bowl with diced onions. Lightly salt and set aside for 30 minutes to remove excess moisture. Drain any water that has pooled at the bottom of the bowl.
• If using canned corn, drain and rinse the corn with water. Add it to a small bowl with diced onions, lightly salt, and set aside for 30 minutes. Drain any excess water.
• Melt butter in a pan over medium-high heat and add the corn and onions. Sauté for 5-6 minutes.
• Remove from heat and add mayonnaise and sugar to the corn and onions. Mix well.
• Transfer the mixture to an oven-safe dish and spread it evenly. Top with shredded mozzarella cheese.
• Broil for 2-3 minutes or until the cheese is golden and bubbly.

Tips:

• It is important to remove as much moisture from the corn as possible before broiling to avoid a soggy dish.
• Fresh corn is preferable, but canned or frozen corn can also be used. If using canned corn, omit the sugar as it is already sweet.
• The dish can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 2 months.

Chicken Corn Chowder

Ingredients:

• 3 cups chicken broth (or chicken/vegetable stock)
• 2 cups cubed potatoes (russet or Yukon gold)
• 1 cup corn (canned, drained; or fresh/frozen)
• 1 cup diced carrots
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole milk for a creamier texture)
• 3 cups shredded cheddar cheese
• 2 cups cooked diced chicken (boneless, skinless chicken breasts/thighs)
• Optional: celery, onions, garlic, red bell peppers, bacon bits, green onions, fresh herbs, croutons, red pepper flakes

Instructions:

• In a large pot, bring the chicken broth to a boil.
• Reduce the heat and add the potatoes, carrots, corn, and salt and pepper to taste. Cover and simmer for about 10 minutes.
• In a separate pan, create a roux by melting the butter and adding the flour. Mix well to combine.
• Slowly add the milk to the roux and cook until the mixture thickens.
• Stir in the cheese and mix until melted.
• Add the cheese and milk mixture to the vegetable and broth mixture.
• Finally, add the cooked chicken to the chowder and stir until everything is combined and heated through.

Tips and Variations:

• To thin the soup, add water, broth, or milk.
• To thicken the chowder, mash some of the potatoes and stir, or create a slurry by mixing flour with a small amount of the soup liquid and then adding it back to the pot.
• For a complete meal, serve with sides such as sweet cornbread, arugula salad, or oven-roasted vegetables.

Corn on the Cob

Grilled Corn on the Cob:

To grill corn on the cob, start by preheating your grill to medium-high heat. You can leave the husk on for extra flavour and protection, or remove it for a charred effect. If you choose to keep the husk on, soak the corn in water before grilling. Grill the corn for about 7-12 minutes, turning occasionally, until it is tender and slightly charred. You can also add some herb butter on top for an extra burst of flavour.

Boiled or Steamed Corn on the Cob:

Boiling or steaming corn is a quick and easy way to cook it while retaining its sweetness. Add the corn to a pot of boiling water and cook for 3-5 minutes. If you prefer your corn on the softer side, you can cook it for a bit longer. You can also steam corn in a steamer basket for a similar amount of time.

Baked Corn on the Cob:

Baking corn on the cob is a great way to get a crispy, golden exterior while keeping the kernels moist and tender. Preheat your oven to 400°F and place the corn directly on the oven rack. Bake for about 20-25 minutes, turning halfway through, until the corn is heated through and slightly charred. You can also wrap the corn in foil before baking to retain moisture.

Flavour Enhancements:

Butter and corn are a classic combination, but you can take it up a notch by using flavoured butter. Mix softened butter with herbs like parsley, chives, or thyme, or spices like paprika or cumin. You can also sprinkle the corn with salt, pepper, or your favourite spice blend. Another option is to make a creamy cheese sauce to drizzle over the corn. Simply heat butter and garlic in a pan, add flour and corn kernels, then pour in some chicken stock and simmer. Finally, add cream, season to taste, and puree for a smooth and indulgent sauce.

Cheesy Mashed Potatoes

Ingredients:

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons chopped chives, for garnish (optional)

Instructions:

• Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
• Drain the potatoes in a colander and return them to the pot. Place the pot back on the stove over low heat for a few minutes to let the excess moisture evaporate.
• Add the milk, butter, and garlic powder to the pot. Mash the potatoes with a potato masher or electric mixer until smooth and creamy. Season with salt and pepper to taste.
• Stir in the shredded cheddar cheese until melted and fully incorporated.
• Transfer the cheesy mashed potatoes to a serving bowl and garnish with chopped chives, if desired. Serve warm.

This side dish is a perfect complement to the savoury chicken and sweet corn. The creaminess of the mashed potatoes and the sharpness of the cheddar cheese create a delicious contrast of flavours and textures. You can also experiment with different types of cheese, such as Gruyère, Gouda, or Monterey Jack, to add your unique twist to this classic comfort food.

Chicken and Corn Soup

Ingredients:

• Chicken broth
• Chicken (boneless skinless chicken breasts or thighs)
• Corn (canned, fresh or frozen)
• Potatoes (russet or Yukon gold)
• Carrots
• Butter
• All-purpose flour
• Milk (whole milk for a creamier texture)
• Cheese (cheddar or any variety of your choice)
• Optional vegetables: celery, onions, garlic, red bell peppers
• Optional garnish: bacon bits, green onions, fresh herbs, croutons, red pepper flakes

Instructions:

• In a large pot, bring the chicken broth to a boil.
• Reduce the heat and add the potatoes, carrots, corn, and seasonings. Cover and simmer until the vegetables are tender.
• In a separate pan, create a roux by melting the butter and mixing in the flour. Slowly whisk in the milk and cook until the mixture thickens, forming a creamy bechamel sauce.
• Stir the cheese into the bechamel sauce until melted.
• Combine the cheese sauce with the cooked vegetables and broth.
• Add the cooked chicken to the soup and heat through.
• Adjust the seasoning to your taste.
• Garnish with your choice of toppings and enjoy!

Tips and Variations:

• For a thicker soup, mash some of the potatoes or add a flour slurry (mix flour with a small amount of water) to the soup while cooking.
• To thin the soup, simply add more broth or milk.
• Feel free to experiment with different types of cheese to add a unique flavour to your soup.
• You can also add other vegetables of your choice to make it more nutritious and colourful.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later use.

Frequently asked questions