Garden-fresh corn on the cob is the key to making these awesome Fresh Corn Cakes. Whether you serve these as is for a novel veggie side dish, or drizzled with a bit of honey for brunch, you cant go wrong.
2 1/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup yellow or white cornmeal
1 (8-ounce) package shredded mozzarella cheese
2 tablespoons chopped fresh chives
1 teaspoon salt
1/4 teaspoon ground red pepper
In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped.
Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.
For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). Cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes.
Makes about 3 dozen.
To remove corn from the cob, cut the wide end so it stands up and, using a sharp knife or corn stripper, cut off the kernels. It’s also fine to substitute thawed frozen corn for the fresh.
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