Fresh Corn Cakes

Annabelle Breakey

Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes.

Yield: Makes 16 cakes
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 60%
  • Protein: 1.5g
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Sodium: 0.0mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 cup fresh corn kernels (about 2 ears)
  • 1/4 cup chopped green onions
  • 4 tablespoons vegetable oil, divided
  • 2 large eggs, separated
  • 1/4 cup flour
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
  2. 2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
  3. 3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.
  4. 4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.
  5. Note: Nutritional analysis is per cake.
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