Photo: William Dickey; Styling: Rose Nguyen
Yield:
Makes about 3 dozen
Recipe from
Recipe Time
Prep:
20 Minutes
Cook:
7 Minutes
Ingredients
2 1/2 cups
fresh corn kernels (about 5 ears)
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-oz.) package fresh mozzarella cheese, grated
2 tablespoons
chopped fresh chives
1 teaspoon
salt
1 teaspoon
freshly ground pepper
Preparation
1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-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.
July 2008
