We’re smack dab in the middle of corn season, and my CSA won’t stop sending me boxes full of corn. Fortunately, not only
do I adore corn, but it also happens to be one of the few vegetables that everyone seems to agree on (go ahead – name one person that doesn’t like corn). There’s a million ways to eat corn, but one of the fastest, most fun ways to prepare corn is to quickly mix together a batter for all-American, hot griddle corn cakes. Yep – fresh corn kernels bursting with flavor, crunchy cornmeal, a sharp kick of cheese, and the perfect balance of sweet and savory. Best of all, they’re versatile. Using basic kitchen ingredients, you can easily make a little – or a lot. Try making them instead of
pancakes when corn is in season. Or, top small corn cakes with a little sour cream and chives for a warm appetizer. While you’re at it, remember to make some extra batter for dinner. Yum.
It’s always a challenge to get corn off the cob without making a mess in the kitchen, so I made a video for this: Best Way to Get Corn Off The Cob
the edges get wonderfully crispy.
The recipe makes about six corn cakes. (This only shows 4, I wonder where canadian viagra prices the other two went?)
Farmhouse Corn Cakes
Ingredients Fresh corn kernels from 2 ears corn 1 large egg 1/4 cup milk 1 tablespoon butter, melted 1/4 cup all-purpose flour 1/4 cup yellow or white cornmeal 1/3 cup of your favorite cheese (jack, mozzarella, cheddar, gruyere, etc) 2 tablespoons chopped fresh chives 1/2 teaspoon salt A few good turns of freshly ground pepper Preparation 1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. (I like having corn chunks in mine) 2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened. 3. Spoon batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 5-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes. 4. Garnish with tomatoes, sour cream, avocado, or a dash of hot sauce. Be creative! Makes approx. six 5″ wide corn cakes
This is a (heavily) modified version of Fresh Corn Cakes from Southern Living Magazine