Tuesday, August 2, 2011

Fresh Corn Cakes

"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 can't go wrong."
Source:  Mr. Food

UPDATE . . .

We made these awesome corn cakes and they were delicious . . . I highly recommend this recipe!  Of course we made a few changes to the recipe to suit our taste . . . we added a bit of a hot pepper concoction The Captain makes (minced assortment of hot peppers with a bit of vinegar and olive oil, kept in a jar in the refrigerator).  Another change . . . we did not chop the corn and left them as whole kernels.  

We will make these corn cakes again and again . . . we liked them that much!  The next time, we will substitute some cheddar cheese (maybe half and half with the mozzarella cheese).

  • 1/2 cups fresh corn kernels (about 4 ears), divided (see Notes)
  • large eggs
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • (8-ounce) package shredded mozzarella cheese
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  1. 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.
  2. 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.
  3. 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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