Chicken Livers with Dijonnaise Sauce and Charred Corn
For Chicken Livers
  • 1 lb of chicken livers
  • Milk, for soaking livers
  • All-purpose flour
  • 1 egg, beaten with a little water
  • 2 cups of Panko bread crumbs
  • Hot sauce (such as Tabasco), optional
  • Kosher salt and black pepper
Dijonnaise Sauce
  • ½ cup canola oil mayonnaise
  • 2 tablespoons of Dijon mustard
  • 2 teaspoons fresh chopped herbs, Italian parsley and thyme recommended
  • Dash of worcestershire sauce
  • Kosher salt and black pepper, to taste
Charred Fresh Corn
  • 4 fresh corn cobs or 1 bag of frozen kernels, thawed
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 teaspoons fresh Italian parsley, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 2 Roma tomatoes, quartered, seeds removed, and small diced
  • Kosher salt and black pepper, to taste
For Charred Corn
  1. If using fresh corn, remove husks from cobs and wrap together in foil with a little water. Bake at 400° F until kernels are fork tender. Remove from oven and let cool. Slice kernels off cobs.
  2. Heat a small amount of canola or coconut oil over high heat in a large saute pan. Add corn kernels in one layer if possible, and cook until kernels begin to brown (some may begin to pop in the pan, so be careful!).
  3. Lower heat to medium and add shallots, garlic and butter. Cook until shallots are fragrant, then add tomatoes and cook another few minutes until all ingredients are hot. Season to taste with salt and pepper. Hold warm covered with foil over low heat until ready to serve.
For Chicken Livers
  1. Soak livers in milk and a few dashes of hot sauce for 30 minutes to an hour, if desired. Preheat oven to 375° F. Combine bread crumbs with a few healthy pinches of salt and pepper.
  2. Pat livers dry and season with salt and pepper. Lightly coat each in flour, then dip in egg, then coat in seasoned bread crumbs. Place livers on a rack to set coating prior to baking.
  3. Bake livers on a parchment-lined sheet tray for 10 to 15 minutes, until bread crumbs begin to brown and livers are firm to the touch. When measured with a meat thermometer, the internal temperature of the liver should be 165°F.
For Dipping Sauce
  1. Combine all ingredients with a whisk, and season to taste.
Recipe by Real Food Family - A Natural Living Blog at