Grilled Chicken with Fresh Corn Cakes

Ingredients

• 8 slices hickory-smoked bacon thick cooked
• 2 cups arugula loosely packed
• 3  skinned and boned chicken breasts 
• 6 oz buttermilk cornbread mix 
• 1 teaspoon dijon mustard 
• 3  ears corn fresh
• 0.3 cup basil fresh chopped
• 2  garlic cloves pressed
• 3  lemons 
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 1.5 teaspoons salt divided

Equipment

• bowl
• frying pan
• whisk
• grill
• measuring cup
• cutting board

Directions

1. Preheat grill to 350 to 400 (medium-high) heat. Grate zest from lemons to equal 1 Tbsp.
2. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.
3. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture.
4. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once.
5. Remove chicken from marinade, discarding marinade.
6. Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
7. Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes.
8. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
9. Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels.
10. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
11. Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture.
12. Place arugula on bacon, and sprinkle with corn kernels.