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 Corn, eggs, and cheese. I used Gruyere – but I tend to use whatever cheese I happen to have in the fridge. I’ve also tried mozzarella and jack cheese.
The recipe makes about six corn cakes. (This only shows 4, I wonder where canadian viagra prices the other two went?)
Farmhouse Corn Cakes
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
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