Sweet Corn Cake with Orange Adobo Chicken and Fresh Radish Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium round or square baking dish with a little of the olive oil.

2. 2

   In a bowl, combine the chicken with the orange juice, half of the chopped garlic, cumin, smoked paprika, oregano, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1 tablespoon of the olive oil. Let it marinate for 15 minutes while you prepare the corn cake.

3. 3

   Set aside 1/2 cup of the sweet corn. Place the remaining corn in a blender with the milk, eggs, and 1 tablespoon of the olive oil. Blend until mostly smooth but still slightly textured.

4. 4

   Transfer the mixture to a large bowl and add the pre-cooked cornmeal, baking powder, fresh cheese, half of the red onion, 1/2 teaspoon of salt, the reserved corn, and 2 tablespoons of chopped cilantro. Mix well and let it rest for 5 minutes so the cornmeal can hydrate.

5. 5

   Pour the batter into the baking dish and bake at 200 °C / 400 °F for 22 to 25 minutes, until the center is set and the edges are golden.

6. 6

   While the cake bakes, heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil and cook the chicken with its marinade for 8 to 10 minutes, stirring, until fully cooked and lightly glazed. Adjust with a pinch of the remaining salt and pepper if needed.

7. 7

   In another bowl, combine the radishes, the remaining red onion, the remaining cilantro, lime juice, honey, the final tablespoon of olive oil, and the rest of the salt and pepper. Toss until the salad is evenly dressed.

8. 8

   Let the corn cake rest for 5 minutes after removing it from the oven. Cut into portions, top with the orange adobo chicken, and finish with the fresh radish salad on top or on the side.

9. 9

   Serve immediately, making sure each plate gets corn cake, chicken, and salad for balanced flavors and textures.