The Lime Truck's Corn Cake with BBQ Slaw

I'm so excited to present to you a recipe from Jason Quinn of The Lime Truck from all the way out in California. As you may know, The Lime Truck won the second season of The Great Food Truck Race. This dish was one they served as a 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 their execution is always spot-on. I could totally see making miniature versions of this dish for a party and serving them like little Southern blinis. 

The Lime Truck's Corn Cake with BBQ Slaw

12 Corn Cakes (recipe to follow)

BBQ Slaw (recipe to follow)

1/2 cup chives (to garnish)

BBQ sauce (to garnish)

To serve, heap a corn cake with about 1/2 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.

Corn Cake

(makes about a dozen)

Creamed Corn (recipe follows)

1.5 cups pancake mix (multigrain)

2 eggs (beaten)

1 cup milk

2 tablespoons butter

Mix the creamed corn, pancake mix, eggs, and milk until just combined -- do not overmix. On a nonstick griddle over medium-low heat, melt a pat of the butter. Spoon about 1/3 cup of the batter onto the griddle. Allow it to cook for about four minutes or until the top looks like it has set. Flip and cook another two minutes. Makes one dozen corn cakes.

Creamed Corn

1 tablespoon butter

1 cup onion (diced)
2 cups corn (cut away from the cob)

1/8 teaspoon nutmeg
salt and pepper to taste

1/2 cup cream

Sauté onion in butter over medium high heat until onion is translucent. Add the corn and cook until the sugar in the corn begins to caramelize and some of the kernels begin to brown. Add the nutmeg, salt, pepper and cream. Set aside.

BBQ Slaw

5 cups cabbage (shredded)
1 tablespoon mustard
2 cloves garlic (minced)
1/2 cup mayo

1 cup BBQ sauce
salt and pepper to taste

Toss 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.