Community recipe
Cheddar-Corn Chicken Cakes with Cool Lime-Cilantro Sauce
Golden, crisp-edged chicken cakes are packed with sweet corn, sharp cheddar, and scallions, then paired with a bright, cooling lime-cilantro sauce. A familiar, easy skillet supper with a little fresh zip; serve the cakes hot with extra sauce for dipping.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Difficulty
- easy
Get ready
Ingredients
- 180 g plain greek yogurt
- 2 tbsp lime juice, freshly squeezed
- 2 tbsp cilantro, finely chopped
- 450 g ground chickens
- 150 g corn kernels, thawed, drained, and patted dry
- 85 g sharp cheddar, coarsely grated
- 2 scallions, thinly sliced
- 1 large egg, beaten
- 60 g all-purpose flour
- 1 tsp baking powder
- 1 tsp smoked paprika
- 0.75 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 2 tbsp neutral oils
Make it
Instructions
- 01
Mix the lime-cilantro sauce
Set a small bowl and cutting board on the counter. Wash and dry the lime and cilantro; finely chop the leaves and tender stems, then squeeze the lime. Stir together 180 g plain Greek yogurt, 2 tbsp lime juice, and 2 tbsp chopped cilantro until smooth. Cover and refrigerate while you make the cakes. | Why: Chilling gives the sauce time to turn bright and cohesive.
- 02
Make the chicken-corn mixture
In a large bowl, combine 450 g ground chicken, 150 g corn kernels, 85 g sharp cheddar, 2 scallions, 1 large egg, 60 g all-purpose flour, 1 tsp baking powder, 1 tsp smoked paprika, ¾ tsp kosher salt, and ¼ tsp black pepper. Thaw frozen corn completely, drain it well, and pat it dry first; drain canned corn well if using that instead. Rinse and dry the scallions, then thinly slice them. Mix gently just until everything is evenly distributed. Shape the mixture into 8 patties about 1.5 cm thick, washing your hands and the bowl area that contacted raw chicken afterward. | Why: Dry corn and gentle mixing help the cakes hold together without becoming dense.
- 03
Pan-fry until golden and cooked through
Set a large nonstick or well-seasoned skillet over medium heat. Add 2 tbsp neutral oil and warm for about 1 minute; it should shimmer lightly, not smoke. Working in two batches so the cakes are not crowded, add four patties and cook for 4–5 minutes per side, adjusting the heat to keep a steady sizzle. Transfer to a clean plate and repeat with the remaining patties. Check the thickest cake with an instant-read thermometer; the center must reach 74°C (165°F), and the outsides should be deeply golden. If needed, return any under-temperature cakes to the skillet and cook 1–2 minutes more, checking again. | Why: Medium heat browns the cheese and corn while giving the chicken time to cook safely through.
- 04
Rest briefly and serve
Let the cooked cakes rest for 2 minutes, then serve warm with the chilled lime-cilantro sauce alongside for dipping. The edges should remain crisp while the centers stay tender. | Why: A short rest lets the juices settle without sacrificing the crisp crust.
