Fresh Corn Cakes

Photo: William Dickey; Styling: Rose Nguyen
Recipe from Southern Living

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Recipe Time

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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. 1. Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped.
  2. 2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
  3. 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.
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