THE LIME TRUCK’S CORN CAKE WITH BBQ SLAW
We're so excited to present a recipe from Jason Quinn, formerly of the Lime Truck, from all the way out in California. As you may know, the Lime Truck won the second season of the Food Network’s competition The Great Food Truck Race. This dish was one they served as part of the vegetarian challenge I judged here in Memphis, and Jason was kind enough to share the recipe with me.
The concept is simple but creative, and the execution is spot-on. Jason makes everything from scratch at his restaurant, the Playground, but he allowed me to use a couple of shortcuts here for the home cook. I could totally see making miniature versions of this dish for a party and serving them like little Southern blini. This recipe could serve 4 as a main dish or 8 as an appetizer.
Creamed Corn (recipe follows)
1 ½ cups pancake mix (multigrain, available from the bulk bin)
2 eggs, beaten
1 cup 2% milk
2 tablespoons unsalted butter, divided
BBQ Slaw (recipe follows)
½ cup chives (to garnish)
Chipotle BBQ Sauce (page 226) (to garnish)
Mix the Creamed Corn, pancake mix, eggs, and milk until just combined—do not overmix. On a nonstick griddle over medium-low heat, melt about 1 teaspoon of the butter to ensure that your corn cake doesn’t stick. Spoon about ⅓ cup of the batter onto the griddle. Cook for 4 minutes or until the top looks like it has set. Flip and cook another 2 minutes. Repeat until all the batter has been used.
To serve, heap a corn cake with about ½ cup of BBQ Slaw; garnish with chives and a touch more BBQ sauce. Eat it with a fork like a civilized person—or pick it up like a taco, as Jason instructed me on the show.
Makes about 12 corn cakes.
CREAMED CORN
1 tablespoon unsalted butter
1 cup white onion, diced
2 cups corn, cut away from the cob) (about 2 large ears)
⅛ teaspoon nutmeg
Sea salt flakes and cracked black pepper (to taste)
½ cup heavy cream
Melt the butter in a large sauté pan over medium-high heat. Add the onion and sauté until translucent. Add the corn and cook until the sugar in the corn begins to caramelize and some of the kernels begin to brown, about 4 minutes. Add the nutmeg, salt, pepper, and cream. Allow to cool.
Makes 3 cups.
5 cups cabbage, shredded
1 tablespoon Creole mustard
2 cloves garlic, minced
½ cup olive oil mayonnaise
1 cup Chipotle BBQ Sauce (page 226)
Sea salt flakes and cracked black pepper (to taste)
In a large bowl toss the cabbage, mustard, garlic, mayo, and BBQ sauce until well incorporated. Season with salt and pepper to taste. Place in the fridge until ready to use.
Makes 4 cups.