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.
Makes: about 3 dozen corn cakes
Ingredients
- 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
Instructions
- 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 corn 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 on other side for 2 to 3 more minutes.
NOTES:
To remove corn from the cob, cut 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.
