My husband and I thought these were great! They are different than the old fashioned corn cakes my grandmother use to make but I really liked the cheese. I used Pepper Jack cheese, which must have added flavor b/c I didn't think they were bland at all (and extra salt, after they were done). Next time I am going to make them as an appetizer and serve them with fresh tomatoes, avacado, and sour cream.
Fresh Corn Cakes
Photo: William Dickey; Styling: Rose Nguyen
Yield: Makes about 3 dozen
More From Southern Living
- 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
- 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.
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