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Fresh Corn Cakes

(4 Votes)
MAKES
18
COOK TIME
20 Min

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.

What You'll Need:
  • 4 ears fresh corn on the cob (about 2-1/2 cups), divided (see Note)
  • 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 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
What To Do:
  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. In a large bowl, stir together flour, cornmeal, mozzarella cheese, chives, sugar, salt, and cayenne pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened.
     
  3. Coat a griddle or skillet with cooking spray. Over high heat, pour 1/8 cup batter per corn cake onto griddle. (Do not spread or flatten cakes.) Cook cakes in batches 3 to 4 minutes, or until edges begin to brown. Turn and cook on other side 2 to 3 more minutes, or until heated through. Serve immediately.

 

Notes

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